Edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon

The demand for fresh-cut fruits and vegetables is continuously increasing, the convenience factor and health promoting benefits associated with their consumption being the main reasons for such an increment. When harvested, the fruit is astringent, but the exogenous application of high levels of CO2?allows the removal of astringency without affecting fruit firmness, which enables this cultivar to be commercialised as a fresh-cut commodity. However, physical damage during peeling, cutting or slicing processes increases respiration rate, metabolic changes and susceptibility to microbial spoilage, which often result in degradation of the colour, flavour and firmness of the product. The greatest hurdle to the commercial marketing of fresh-cut fruits is related to their higher susceptibility to enzymatic browning, tissue softening, and microbial growth. Main approaches to extend the shelf-life of fresh-cut products include chlorine sanitation, the use of low temperatures, modified atmosphere packaging (MAP) with low O2?concentration, and the use of antioxidants and calcium salts. The aim of this study was to test the efficacy of a pectin-based edible coating and low oxygen modified atmosphere packaging (MAP) to control enzymatic browning and reduce microbial growth of fresh-cut ?Rojo Brillante? persimmon. The survival of?Escherichia coli,?Salmonella enteritidis?and?Listeria monocytogenes?artificially inoculated on fresh-cut fruit was also assessed. The results indicate that coating application combined with active MAP significantly reduced the CO2?emission and O2?consumption in the package. The coating was effective in reducing browning and also inhibited the growth of mesophilic aerobic bacteria. Coating also reduced the populations of?E. coli,?S. enteritidis?and?L. monocytogenes.