天然防腐剂在鲜切水果和果汁保鲜中的研究进展

随着国民生活水平的提高,人们对低热量食品的需求不断增大,即食鲜切水果和果汁的消费也逐渐增加,它们的安全性越来越受到人们的重视。鲜切水果和果汁由于组织和形态被破坏极易受到病原微生物和腐败微生物的污染,如果加工或储存条件不当,极易造成微生物致病和腐败。微生物学、酶学、化学或物理学变化均能引起鲜切水果与未高温消毒果汁的质量损失。其中,微生物造成的损失非常重要,有两方面原因:一是微生物毒素或病原微生物对消费者的健康构成威胁,二是微生物腐败给消费者造成经济损失。使用防腐剂可以有效减少微生物污染增强安全性。天然防腐剂既能保证食品安全又能保持品质特征,近年来,将其用于鲜切水果与未高温消毒果汁以防止微生物腐败方面的研究备受关注。本文综述了来自动物、植物和微生物的天然防腐剂对鲜切水果和果汁中病原微生物及腐败微生物的抑菌作用。     

Low thermal inactivation of Escherichia coli ATCC 25922 in pineapple,orange and watermelon juices: Effect of a prior acid‐adaptation and of carvacrol supplementation

Past research on the association of natural antimicrobials and low temperatures for fruit juices pasteurization has not targeted acid‐adapted strains which are yet the most relevant strains in these products. We found that previously acid‐adapted Escherichia coli ATCC 25922 cells exhibited an increase of their resistance to thermal inactivation at 55 °C for 5 min both in the presence and absence of carvacrol (30 µL/L). The inactivation of E. coli was more intense in pineapple (pH 3.25) and orange (pH 3.61) juice, than in watermelon juice (pH 5.4). Supplementation of juices with carvacrol decreased the survival of both acid‐adapted and non‐adapted bacterial cells. Our results suggest that the supplementation of fruit juices with natural antimicrobials, such as carvacrol, may contribute to counteract the mild thermal tolerance developed by acid‐adapted bacteria. Given the different properties of fruit juices, such combined treatments need to be developed specifically for each fruit product.

Practical applications

Supplementation of fruit juices with natural antimicrobials has been described to increase the efficiency of microbial mild thermal inactivation treatments. However, its effect on the thermal resistance of acid‐adapted cells has not previously been addressed. We observed that acid adaptation enhances mild thermal tolerance. Our results suggest that natural antimicrobials can effectively counteract the mild thermal tolerance of acid‐adapted cells. The combination of mild temperature treatments and natural antimicrobials is a firm alternative to conventional pasteurization to ensure the safety of fruit juices without affecting their nutritional properties. Moreover, this combined strategy does not require expensive novel technologies or high energy consumption.     

The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review

The juice sector is one of the fastest growing sectors in the food industry. Although juices are important because of their nutritional value and convenience, their composition and physicochemical properties affect their microbiological safety and overall quality during their shelf‐life. Furthermore, the thermal process classically applied in juices partially reduces the occurring microflora, and the use of chemical additives is perceived negatively by consumers. For these reasons, researchers have proposed the use of nonthermal technologies as antimicrobial preservatives in juices. This paper covers the recent literature on the use of essential oils (EOs) and the individual constituents (ICs) found therein, used alone or in combination with other emerging technologies, for the preservation of juices. From this perspective, this paper discusses the growing importance of the use of EOs and their ICs, either alone or in association with other emerging technologies, in juices and their effects on the safety and physicochemical and sensory quality attributes of these products. The results of papers currently available in the literature reveal that EOs and their ICs are promising alternatives to achieve microbial safety and stability in juices. However, extensive studies considering the effects of each EO or IC on sensory characteristics, primarily taste and aroma, are still needed to establish each of these substances/compounds as feasible preservatives for use in juices. Finally, further studies could focus on the combination of low amounts of EOs or ICs with other nonthermal technologies to achieve a balance between the microbial safety and sensory acceptability of juices.     

Influence of soil type and storage conditions on sensory qualities of fresh‐cut cantaloupe (Cucumis melo)

On‐farm cantaloupe (Cucumis melo) production as well as fresh‐cut storage duration can affect postharvest fruit sensory attributes. Both effects of soil type during production of cantaloupe fruits and storage temperature after fresh‐cut processing on sensory flavour and texture attributes were determined. Melons grown in sandy loam vs heavy clay soil were lower in sweet aromatic and sweet taste and higher in moisture release and fermented flavour. Fruity/melon, sweet aromatic, surface wetness, hardness and moisture release attributes decreased while fermented and sour flavour increased during storage regardless of soil type. During storage an increase in peroxidase activity occurred in fruits produced in sandy loam soil but decreased in fruits produced in clay soil. Clay soil appeared to have some advantages over sandy loam soil in producing cantaloupe fruits with better sensory quality attributes. Storage temperature conditions in this experiment (4 °C for 10 days or 4 °C for 4 days plus 10 °C for 6 days) did not have a statistically significant effect on these sensory attributes. Copyright © 2004 Society of Chemical Industry     

High hydrostatic pressure (HHP) inactivation of foodborne pathogens in low‐acid juices

Consumption of unpasteurised fruit/vegetable juices has increased in recent years due to their freshness, low calorie contribution and good nutritional quality. However, unpasteurised fresh juices with low acidity (pH > 4.6) and high water activity (a_w > 0.85) can support the growth of pathogens. Hence, pasteurisation is a necessary process in the production of low‐acid juices. Consumer demand has required minimally processed high‐quality foods that are free from additives, that are fresh tasting and microbiologically safe, and with an extended shelf life. High hydrostatic pressure (HHP) treatment is considered to be an alternative to thermal pasteurisation for fruit and vegetable juices. HHP treatment could preserve nutritional value and the sensory properties of fruits and vegetables due to its limited effect on the covalent bonds of low‐molecular‐mass compounds such as colour, flavour compounds and vitamins. However, inactivation of important foodborne pathogens in low‐acid foods by HHP is most urgent and critical. More research should be performed in order to satisfy consumer demands for fresh‐tasting products while retaining safety.     

植物源防腐剂在果蔬保鲜中应用研究进展

果蔬采后保鲜是关系到农业可持续发展的重要问题,采用低毒、高效、安全的天然植物源防腐剂对果蔬进行保鲜是今后研究的重点.本文对近年来国内外植物源防腐剂的植物资源、抑菌活性成分、抑菌机理及在果蔬保鲜中的应用现状进行了综述,并提出植物源防腐剂研发中存在的问题及展望.     

Growth Potential of Listeria Monocytogenes and Staphylococcus Aureus on Fresh‐Cut Tropical Fruits

The objective of this study was to evaluate the fate of Staphylococcus aureus, Listeria monocytogenes, and natural microbiota on fresh‐cut tropical fruits (pitaya, mango, papaya and pineapple) with commercial PVC film at different storage temperature (5, 13, and 25 °C). The results showed that S. aureus, L. monocytogenes, and natural microbiota increased significantly on fresh‐cut tropical fruits at 25 °C. Both pathogen and natural microbiota were able to grow on fresh‐cut tropical fruits at 13 °C. The maximum population of L. monocytogenes was higher than that of S. aureus on fresh‐cut tropical fruits. L. monocytogenes and S. aureus could survive without growth on fresh‐cut pitaya, mango, and papaya at 5 °C. The population of L. monocytogenes declined significantly on fresh‐cut pineapple at all temperature, indicating composition of fresh‐cut pineapple could inhibit growth of L. monocytogenes. However, S. aureus was still able to grow on fresh‐cut pineapple at storage temperature. Thus, this study suggests that 4 kinds of fresh‐cut tropical fruits (pitaya, mango, papaya, and pineapple) should be stored at low temperature to extend shelf life as well as to ensure the safety of fresh‐cut fruits.     

Pulsed Electric Field Processing of Orange Juice: A Review on Microbial,Enzymatic, Nutritional,and Sensory Quality and Stability

During the last decades pulsed electric field (PEF) processing received considerable attention due to its potential to enhance food products or create alternatives to conventional methods in food processing. It is generally acknowledged that PEF processing can deliver safe and chill‐stable fruit juices with fresh‐like sensory and nutritional properties. Relatively low‐processing temperature and short residence times can achieve highly effective inactivation of microorganisms while retaining product quality. A first commercial application of PEF for preservation of fruit juices was launched in 2006 in the United States. Since then, industrial‐scale processing equipment for liquid and solid products were developed and, in Europe in 2009, an industrial juice preservation line was installed using 20 kV/cm pulses at 40 to 50 °C to extend the chill‐stability of fruit juices, including citrus juices and smoothies, from 6 to 21 d. The related PEF processing costs are in the range of US $0.02 to 0.03 per liter and are justified due to access to new markets and reduced return of spoiled product. However, despite its commercial success there are still many unknown factors associated with PEF processing of fruit and citrus juices and many conflicting reports in the literature. This literature review, therefore, aims to provide a comprehensive overview of the current scientific knowledge of PEF effects on microbial, enzymatic, nutritional, and sensory quality and stability of orange juices.     

Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review

The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for shelf-life increase of many food products including fruits and vegetables. The development of new natural edible films and coatings with the addition of antimicrobial compounds to preserve fresh and minimally processed fruits and vegetables is a technological challenge for the industry and a very active research field worldwide. Antimicrobial agents have been successfully added to edible composite films and coatings based on polysaccharides or proteins such as starch, cellulose derivatives, chitosan, alginate, fruit puree, whey protein isolated, soy protein, egg albumen, wheat gluten, or sodium caseinate. This paper reviews the development of edible films and coatings with antimicrobial activity, typically through the incorporation of antimicrobial food additives as ingredients, the effect of these edible films on the control of target microorganisms, the influence of antimicrobial agents on mechanical and barrier properties of stand-alone edible films, and the effect of the application of antimicrobial edible coatings on the quality of fresh and fresh-cut fruits and vegetables.     

Improving the safety and shelf-life of orange and mango juices using Panax ginseng, malic acid and potassium sorbate

In this research, several plant compounds were in vitro evaluated against Salmonella enterica ser. Saintpaul and Escherichia coli O157:H7 through disc’s method. Among them Panax ginseng (PG) showed the highest antimicrobial activity in comparison to other natural antimicrobials. Combinations of PG (2?% v/v) with malic acid (MA) (0.5?% v/v) and/or potassium sorbate (PS) (0.05?% v/v) were made for evaluating their effects on S. Saintpaul and E. coli O157:H7 populations in sterile and fresh mango and orange juices stored at 5?°C. The best combination of antimicrobial compounds on native flora (during 21?days) as well as sensory attributes (0?day) of fresh juices were evaluated. The antimicrobial compounds added into mango and orange juices were more effective against S. Saintpaul than against E. coli O157:H7. The combination of PG (2?% v/v), MA (0.5?% v/v) and PS (0.05?% v/v) showed the highest antimicrobial effectiveness against both pathogenic microorganisms in both juices, in addition to a higher microbiological inhibition during storage (21?days). Sensory attributes such as aroma, color and taste were enhanced, but acidity was notably affected in both juices. In conclusion, the combination of PG, MA and PS could be an effective method in the food industry for ensuring the microbial safety and quality in mango and orange juices.     

Use of chitosan,honey and pineapple juice as filling liquids for increasing the microbiological shelf life of a fruit‐based salad

The activity of some natural compounds for extending the storage life of fresh‐cut fruits was examined. In particular, the effect of chitosan, honey and pineapple juice used as filling solution on the growth of mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria and yeasts, in fruit‐based salads stored at 4 °C, 8 °C and 12 °C was investigated. Honey showed the greatest antibacterial effect on mesophilic and psychrotrophic bacteria, with non significant effects on lactic acid bacteria and yeasts. The antimicrobial activity of chitosan affected the growth of all microbial groups considered (mesophilic and psychrotrophic bacteria, lactic acid bacteria and yeast), particularly, in conditions of refrigerated storage. In contrast, no difference in the growth of monitored microorganisms between samples containing pineapple juice and control was detected.     

Effect of chitosan coating in preventing deterioration and preserving the quality of fresh‐cut papaya ‘Maradol’

BACKGROUND: Chitosan can form antimicrobial, semi‐permeable barriers that limit gas exchange and reduces water loss in fruits. Consumer interest in fresh‐cut papaya fruit is leading to increasing demand because of its sensorial and antioxidant properties. However, papaya is a highly perishable product that is prone to loss of weight, loss of firmness and microbial attack. The aim of this study was to evaluate the effect of chitosan coatings on the overall quality of fresh‐cut papaya. Chitosan coatings of low (LMWC), medium (MMWC) and high (HMWC) molecular weights, at concentrations of 0.01 and 0.02 g mL^?1, were applied to fresh‐cut papaya cubes. The treated cubes were stored at 5 °C and changes in quality were evaluated. RESULTS: MMWC maintained the highest color values (L* and b*) and firmness. Chitosan coatings suppressed mesophilic plate count, and the growth of molds and yeast, compared to controls. The MMWC coatings at 0.02 g mL^?1 resulted in the highest antimicrobial activity and decreased the activity of the enzymes polygalacturonase and pectin methylesterase, followed by low and high MW chitosan coatings at 0.02 g mL^?1. CONCLUSION: The application of the MMWC treatment at 0.02 g mL^?1 could be used to reduce deteriorative processes, maintain quality and increase the shelf life of fresh‐cut papaya stored at 5 °C. Copyright © 2008 Society of Chemical Industry     

Effects of Ultraviolet Light (UV‐C) and Heat Treatment on the Quality of Fresh‐Cut Chokanan Mango and Josephine Pineapple

The effects of ultraviolet (UV‐C) and medium heat (70 °C) treatments on the quality of fresh‐cut Chokanan mango and Josephine pineapple were investigated. Quality attributes included physicochemical properties (pH, titratable acidity, and total soluble solids), ascorbic acid content (vitamin C), antioxidant activity, as well as microbial inactivation. Consumers’ acceptance was also investigated through sensory evaluation of the attributes (appearance, texture, aroma and taste). Furthermore, shelf‐life study of samples stored at 4 ± 1 °C was conducted for 15 d. The fresh‐cut fruits were exposed to UV‐C for 0, 15, 30, and 60 min while heat treatments were carried out at 70 °C for 0, 5, 10 and 20 min. Both UV‐C and medium heat treatments resulted in no significant changes to the physicochemical attributes of both fruits. The ascorbic acid content of UV‐C treated fruits was unaffected; however, medium heat treatment resulted in deterioration of ascorbic acids in both fruits. The antioxidants were enhanced with UV‐C treatment which could prove invaluable to consumers. Heat treatments on the other hand resulted in decreased antioxidant activities. Microbial count in both fruits was significantly reduced by both treatments. The shelf life of the fresh‐cut fruits were also successfully extended to a maximum of 15 d following treatments. As for consumers’ acceptance, UV‐C treated fruits were the most accepted as compared to their heat‐treated counterparts. The results obtained through this study support the use of UV‐C treatment for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds for the benefit of consumers.     

A consumer study of fresh juices containing berry fruits

BACKGROUND: Consumer science techniques are proposed here to support the development of innovative fresh juices designed to exploit the sensory characteristics and nutritional advantages of berry fruits and to meet the needs of modern consumers, who increasingly buy ‘ready to eat’ products to save time, without abandoning a healthy diet. RESULTS: A series of consumer tests were conducted on 25 juices created by mixing one of the five berry fruits investigated with five different base juice variants. A high content of polyphenols and anthocyanins characterises these mixes, especially those based on pomegranate. Independently of the added berry fruit, the most successful recipes were the mixes with pineapple and blood orange, characterised by a ‘balanced’ proportion of sweet and sour components whereas the least appreciated were those based on pomegranate. Consumer habits and opinions were also recorded and consumer groups were identified by clustering variables: age, education and juice consumption were shown to be important factors in consumer choice. CONCLUSIONS: This study provides a useful insight into production and marketing strategies for a new juice line that could be accompanied by the key message: ‘Just fresh fruit: all the pleasure and nutritional intake of fresh fruit in an appealing drink’. Copyright © 2009 Society of Chemical Industry     

Total Phenolics,Carotenoids, Ascorbic Acid,and Antioxidant Properties of Fresh‐cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

Abstract: Mango (Mangifera indica L.) is a major tropical fruit that has not been exploited for fresh‐cut or minimally processed products on a scale similar to apples, pineapples, or melons. The objective of this study was to investigate the effect of infrared (IR) treatment on total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh‐cut cubes from ‘Tommy Atkin’ mangoes. Mango cubes were IR treated (5, 10, 15 min) and evaluated at 4‐d intervals during 16‐d storage at 4 ± 1 °C. Total phenolics, carotenoids, and ascorbic acid content in fresh‐cut control mango cubes were 43.33, 1.37, and 15.97 mg/100 g FW, respectively. IR treatments increased total phenolics (59.23 to 71.16 mg/100 g FW) and decreased ascorbic acid (12.14 to 15.38 mg/100 g, FW). Total carotenoids showed a mixed trend (1.13 to 1.66 mg/100 g, FW). The IR treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of mango cubes, as assayed by ABTS (261.5 compared with 338.0 to 416.4), DPPH (270.5 compared with 289.4 to 360.5), and ORAC (6686 compared with 8450 to 12230). Total phenolics, carotenoids, ascorbic acid, and antioxidant capacity decreased over 16‐d storage. However, IR treated samples had consistently higher ABTS, DPPH, and total phenolics during storage. It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh‐cut mangoes with minimal effect on the visual appearance. Practical Application: Various methods/treatments are in use for extending the quality of fresh‐cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh‐cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16‐d storage. This is the first study reporting on the use of IR heat in fresh‐cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh‐cut mango cubes with minimal effect on the visual appearance.     

Mango film coated for fresh‐cut mango in modified atmosphere packaging

Mango puree is known to have good oxygen barrier properties. Therefore, mango film on its own might be useful to extend the shelf life of fresh‐cut mango. In this study, fresh‐cut mango was wrapped with mango film and packed in modified atmosphere packaging (MAP). Each package was stored at 30 °C or 5 °C and sensory evaluation was performed to determine its quality and shelf life. The shelf life of uncoated and coated fresh‐cut mango pieces was 6 days for each at 5 °C and was 3 and 4 days, respectively, at 30 °C. The sensory evaluation indicated that coated fresh‐cut mango was slower to produce an off‐flavour and maintained better visual quality than uncoated mango at 30 °C. Nonetheless, coated fresh‐cut mango was softer than uncoated mango because of the hydrophilic nature of the mango film. No significant difference in the oxygen and carbon dioxide concentrations was observed between coated and uncoated fresh‐cut mango. Coating fresh‐cut mango with mango film showed a similar effect to MAP in prolonging the shelf life of the fresh produce. The use of the coating will enhance fruit quality and lead to better acceptance by consumers.     

Pineapple Waste Extract for Preventing Oxidation in Model Food Systems

Pineapple (Ananas comosus) is consumed in the form of chunks (canned), cubes, fruit salad, and also in juices, concentrates, and jams. In the processes to produce these products, the waste generated represents a high percentage of the total fruit. Some studies have shown that residues of certain fruits, such as pineapple, have the same antioxidant activity as the fruit pulp. So although these residues are discarded, they could be used as an alternative source of polyphenols, as natural antioxidants. This study is focused on the antioxidant activity of wastes obtained in the production of pineapple products and their application. The polyphenols’ scavenging activity was determined by the oxygen radical antioxidant capacity assay. The antioxidant potential was determined in emulsions (o/w) and in muffins, where the primary oxidation products (by peroxide value, PV) and the secondary oxidation products (by thiobarbituric acid reactive substances) were analyzed. In addition the muffins were analyzed by means of a triangular sensory test. The PV method showed that pineapple waste extracts caused a reduction in oxidation products of 59% in emulsions and 91% in the muffins. The reduction in TBARs values for emulsions were 27% and for muffins were 51%. The triangular sensory test showed that the samples containing the extract were not distinguished from the control (α = 0.05).     

Impact of Mixtures of Different Fresh‐Cut Fruits on Respiration and Ethylene Production Rates

Packaging and storage of fresh‐cut fruits and vegetables are a challenging task, since fresh produce continue to respire and senesce after harvest and processing accelerates the physiological processes. The response on respiration and ethylene production rates of fresh produce to changes in O₂ and CO₂ concentrations and temperature has been extensively studied for whole fruits but literature is limited on processed and mixed fresh‐cut fruits. This study aimed to investigate the effects of mixing various proportions of fresh‐cut fruits (melon chunks, apple slices, and pineapples cubes) on respiration and ethylene production rates and to develop predictive models for modified atmosphere packaging. The experiment was designed according to a simplex lattice method and respiration and ethylene production rates were measured at 10 °C. Results showed that single component pineapple cubes, apple slices, and melon chunks, in this order, had significant constant coefficients (P = 0.05) and the greatest impact on respiration rate while the interactive binary and tertiary coefficients were insignificant. For ethylene production rates, single component apple slices, melon chunks, and pineapple cubes, and their 3‐component mixtures, in this order, had significant constant coefficients (P = 0.05) while binary coefficients were insignificant. Mathematical models were developed and validated; the cubical model was the best to describe the influence of proportion of fruit on respiration and ethylene production rates, however, considering simplicity the linear part of the model is recommended to quantify respiration and ethylene production rates of mixed fresh‐cut fruits.     

Effect of environmental factors [air and UV-C irradiation] on some fresh fruit juices

The present study was carried out to evaluate the effect of environmental factors (air and UV-C irradiation) on various common fruits juices (lemon, orange, papaya and grape). Total phenolics, total ascorbic acid (AA) content and antioxidant capability were determined in atmospheric air oxidation on fresh fruit juices, and the effect of UV-C irradiation on AA was investigated in both fresh fruit juices and commercial AA using RP-HPLC. The total phenolics content was found to be 92.46?±?1.5, 41.53?±?2.1, 138.56?±?2.3 and 110.54?±?3.9?mg/100?ml of lemon, orange, papaya and grape juices, respectively. DPPH radical–scavenging activity of the fresh juices was 94.53?±?3.1, 82.36?±?2.2, 94.65?±?3.5 and 90.74?±?2.6 percentage, whereas the 1-day-old fruit juices showed reduced scavenging activity when compared to fresh juices. Total phenolic (TP) and DPPH-scavenging activity were significantly decreased in the mean at P?<?0.05 level. Ascorbic acid (vitamin C) content of fresh fruit juices was determined through RP-HPLC; fruit juices that were kept in open container for 24 hrs and that were treated with UV irradiation have shown a decrease in AA content, when compared with control fresh juice samples. AA degradation increased with high significant differences at P?<?0.001 level, with the increase in oxidation time in atmospheric air and UV-C radiation.     

INACTIVATION OF LISTERIA MONOCYTOGENES, SALMONELLA ENTERITIDIS AND ESCHERICHIA COLI O157:H7 AND SHELF LIFE EXTENSION OF FRESH-CUT PEARS USING MALIC ACID AND QUALITY STABILIZING COMPOUNDS

ABSTRACT

Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh‐cut pears using malic acid (MA) and quality stabilizing compounds (N‐acetyl‐L‐cysteine, glutathione and calcium lactate; CGLW) were investigated. Trays of treated fresh‐cut pears were wrap sealed with a thick polypropylene film (64 µm) semipermeable to water vapor, O₂ and CO₂, and stored at 5C for 30 days. Changes in headspace gas, firmness and color of the fresh‐cut pears were also determined. Large reductions of L. monocytogenes (6.57 log₁₀ cfu/g), S. enteritidis (6.60 log₁₀ cfu/g) and E. coli O157:H7 (2.62 log₁₀ cfu/g) just after processing were achieved in those fresh‐cut pears dipped in CGLW + MA. Microbiological shelf life of pear pieces dipped in CGLW + MA was extended by more than 21 days in comparison with those cut pears immersed in water used as control sample. Lower consumption of O₂ and production of CO₂, ethylene and ethanol of fresh‐cut pears dipped in CGLW + MA were also observed. In addition, the color and firmness of pear pieces in CGLW + MA were maintained by more than 21 days in comparison with control samples. In conclusion, the combination of MA with quality stabilizing compounds can be a good alternative for assuring the safety and quality of fresh‐cut pears.

PRACTICAL APPLICATIONS

The use of natural substances generally recognized as safe (GRAS) such as malic acid and N‐acetyl‐L‐cysteine, glutathione and calcium lactate as antimicrobials and quality stabilizing compounds, respectively, can result suitable to fresh‐cut products industry, since they can assure the safety and quality of those products, while improving their sensory attributes and maintaining the fresh‐like and healthy properties of these products greatly demanded by the consumers.