The influence of laurel essential oil treatment on the shelf-life and sensory characteristics of fresh-cut apples during storage

Abstract

Fresh-cut apples provide consumers convenient, fresh, ready-to-eat product. However such products are susceptible to browning and microbiological spoilage which occurs very quickly after processing. Due to their antimicrobial properties, essential oils have a potential stabilizing effect on fresh-cut products, but could have undesirable effects on their color or taste. The aim of this study was to investigate the effect of laurel essential oil (LEO) treatment at different concentrations (25, 75, 125 and 175 mg L-1) on the shelf-life (aerobic mesophilic bacteria count) and physical (soluble dry metter, pH, color, texture) and sensory characteristics of fresh-cut apples during 10 days of storage at 8 °C. Number of aerobic mesophilic bacteria decreased with the increase of LEO concentration and it slightly increased with the increase of storage time. In general, samples treated with 75 mg L-1 LEO had the lowest and samples treated with 175 mg L-1 LEO the highest soluble dry matter, while pH trend was vice versa. Soluble dry matter, pH, and firmness increased during storage. Apples treated with 75 mg L-1 LEO after 10 days of storage showed the least color change. This study showed that LEO can be used to preserve and enrich sensory characteristics of fresh-cut apples, especially at a concentration of 75 mg L-1. Generally, this LEO concentration can be recommended regarding the results of microbiological and sensory analysis as well as results of soluble dry matter, pH, color parameters and firmness.