Effect of Chitosan Coating and Oil Fumigation on the Microbiological and Quality Safety of Fresh-Cut Pear

In this investigation, the effect of chitosan coating containing anti-browning agents and cinnamon oil fumigation on the microbiological and quality safety of fresh-cut pears was evaluated during 15 days of storage at 4C. The results showed that the combined application of chitosan coating and oil fumigation could retard the microbiological deterioration of fresh-cut pears. The L* value of samples treated by chitosan coating + oil fumigation was 61.15 at the end of storage. This combined treatment prevented product weight loss at the largest extent. Titratable acidity, vitamin C content and total phenolic content in treated slices presented the smallest changes throughout the storage time. Polyphenol oxidase activity of the sample treated by chitosan coating + oil fumigation was 26.90 U/g at the end of storage. These treated slices showed the lowest increase in malondialdehyde (MDA) content (2.9 μmol/g) and the highest overall visual quality values (5.6 scores) after 15 days of storage. These results indicated that the combined treatment of coating + oil fumigation could effectively maintain the microbiological and quality safety of fresh-cut pears. Practical Applications The growth of food-spoilage microorganisms and surface browning are the major causes of quality loss of fresh-cut pear during the storage time. Chitosan coating with anti-browning agents is useful for inhibiting the browning of tissue surface and keeping the nutrients in fresh-cut fruits. On the other hand, cinnamon oil inhibits the growth of bacteria and molds on sample slices. In this study, the combined application of chitosan coating and cinnamon oil fumigation could significantly control the browning and rot of fresh-cut pear. It could potentially be useful as a technology in maintaining the microbiological and quality safety of fresh-cut fruits.