Abstract
Studies to determine the effect of ethanol vapor on growth of Saccharomyces cerevisiae, the spoilage isolate of gas packaged apple turnovers were undertaken. Ethanol vapor was generated from a commercially available preparation Ethicap which releases a controlled amount of ethanol vapor into package headspace. The effectiveness of ethanol vapor against S. cerevisiae in an agar model system was a function of aw of test medium and concentration of ethanol vapor. While a reduction of aw alone failed to inhibit growth of S. cevevisiae, growth was completely suppressed at aw 0·9 and 1·52% (v/v) ethanol vapor and at aw 0·85 and 0·56% or 1·1% ethanol vapor. Apple turnovers, with aw of 0·93 and pH of 5 had a shelf life of 14 d when packaged in air or a CO2 : N2 (60 : 40) gas mixture and stored at ambient temperature. Packages were visibly swollen due to growth of S. cerevisiae and additional CO2 production. However, when Ethicap was incorporated into packaged product, yeast growth was completely suppressed and all packages appeared normal at the end of the 21d storage period. This study has demonstrated the usefulness of ethanol vapor for shelf life extension of a fruit filled bakery product.
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