Effects of calcium ascorbate and ionizing radiation on the survival of Listeria monocytogenes and product quality of fresh-cut 'Gala' apples

The interactive effects of calcium ascorbate (CaA) and ionizing radiation on viability of Listeria monocytogenes inoculated in solutions and on 'Gala' apple slices were investigated. The D10 values (radiation doses that inactivate 90% of bacterial population) for L. monocytogenes inoculated in water, 3.5%, and 7.0% CaA solutions were 0.32, 0.61, and 0.58 kGy, respectively. The D10 values of the pathogen on the surface of apple slices treated with water, 3.5%, and 7.0% CaA were 0.24, 0.32, and 0.32 kGy, respectively. To determine the impact of CaA and irradiation on quality of apple slices, apple slices treated with 0%, 3.5%, and 7.0% CaA were exposed to 1.6 kGy gamma radiation (a dose that produced a 5-log reduction of L. monocytogenes) and stored under modified atmosphere at 4 degrees C for 14 d. CaA at levels of both 3.5% and 7.0% prevented the browning of the apple slices. The apple aroma intensity, however, decreased as the concentration of CaA increased. Irradiation at 1.6 kGy did not significantly affect color, soluble solid content, titratable acidity, or apple aroma intensity. The only negative effect of irradiation on apple slices appeared to be a loss of firmness. Our results suggest that CaA, used as an antibrowning agent, protected L. monocytogenes from radiation both in solution and on apple slices, but radiation at doses sufficient to inactivate 5-log of the bacterium did not significantly influence product quality attributes except for the loss in firmness.