Low-volume Sprays to Treat Fresh-sliced Apples with Anti-browning Solution

in HortTechnology
View More View Less
  • 1 Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Box 5000, 4200 Highway 97, Summerland, British Columbia, Canada V0H 1Z0.

Use of sprays to sanitize and treat apple (Malus ×domestica) slices helps to reduce the potential for cross-contamination that can occur when treatments are done in dip tanks. This research examined several factors that may affect the efficacy of spray treatments: 1) spray volume; 2) efficacy of spray application of anti-browning solution (ABS) compared with dipping; 3) effect of slice density during spraying; and 4) effect of the addition of an antimicrobial compound, vanillin, on microbiologically associated browning. Low-volume sprays (36-50 mL·kg-1 slices) of ABS gave maximal control of browning and this was equivalent to the control afforded by a 2-minute dip in the ABS. Spray application resulted in significant reduction in incidence and severity of microbiologically associated “secondary browning” as compared with dip application. However, if more than one layer of slices were present on the support mesh during the spray treatment, then secondary browning increased. This was attributed to potential cross-contamination between layers of apples in the spray treatment. Addition of vanillin into the ABS resulted in a 50% reduction of the incidence of “secondary browning.” Low-volume spray applications of ABS can be managed such that the microbiologically associated “secondary browning” is much lower than possible with dip application.

Contributor Notes

Corresponding author; e-mail: toivonenp@agr.gc.ca; phone: 250.494.6386.
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 6 6 0
PDF Downloads 26 26 6