Abstract
In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.
Highlights
Fresh-cut fruits, nominated as minimally processed fruits, are fresh, nutritious, convenient, pollution-free, and 100% edible [1]
The apples coated with chitosan showed the lowest levels of phenols; the results were inconsistent with the results reported by Zhang et al [45], which may be related to the protective barrier formed by chitosan coatings on apple surfaces that could inhibit the loss of phenolics
Results presented in this article demonstrated that the application of L. plantarum BX62 had the effectiveness of controlling browning, and chitosan had the effectiveness of reducing microbial colony counts
Summary
Fresh-cut fruits, nominated as minimally processed fruits, are fresh, nutritious, convenient, pollution-free, and 100% edible [1]. Consumers’ requirement for fresh-cut fruits has increased, leading to a dramatic expansion in market demand [2]. It is challenging to prolong the shelf life and ensure the safety of fresh-cut fruits, but it can be achieved by physical, chemical, or biological methods or a combination of two or more of the above methods [5]. Edible coatings and films are a feasible, promising, and innovative fresh-keeping method in maintaining the quality as well as the shelf life of fruits, which can be eaten together without further processing [3]. In foreign countries, edible coating materials enriched with anti-browning or antibacterial substances have long been used in fruits
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