Using Antibrowning Agents to Enhance Quality and Safety of Fresh-Cut Avocado Treated with Intense Light Pulses

摘要

The effect of antibrowning compounds on the color and firmness of fresh-cut avocado treated with intense light pulses (ILP), as well as their impact on the survival of Listeria innocua, was investigated in this study. Dipping solutions containing 2% (w/v) L-cysteine without ascorbic acid and combined with 1% (w/v) citric acid and 1% w/v calcium lactate most effectively preserved the initial color and texture of ILP-treated fresh-cut avocado. On the other hand, ILP treatments caused a reduction of more than 3 log cycles in the populations of L. innocua inoculated on fresh-cut avocado. Log reduction levels increased when antibrowning agents were combined with ILP treatments. In conclusion, the use of quality-stabilizing agents is a good option to guarantee both the microbiological safety of fresh-cut avocado treated with ILP as well as to improve its physical and chemical quality.