Preservation of phytonutrient and quality attributes for fresh-cut ‘Granny Smith’ apples: effects of slightly acidic electrolyzed water and modified atmosphere and humidity packaging

This study investigated the effects of slightly acidic electrolyzed water (SAEW) and modified atmosphere and humidity packaging (MAHP) on fresh-cut apples stored at 2°C for 12 days. Packaging materials included: (i) biodegradable cellulose-based film (NatureFlexTM (NF), 100%), (ii) bi-axial-oriented polypropylene (BOPP, 100%), (iii) NF-BOPP and (iv) BOPP-NF with fixed window film (66:33%), and (v) sodium hypochlorite-treated samples packed in plastic tray with lid (CH-Closed) as control. Results after day 12 showed that the gas composition was significantly impacted by pre-treatment and packaging (p < 0.05). BOPP and BOPP-NF best preserved bioactives; exhibiting the highest total phenolic content (TPC, ≈5710.8 and ≈5689.2 mg GAE L−1, respectively) and total flavonol content (TFC, ≈594.1 and ≈542.5 mg QE L−1, respectively) compared to the control. Control samples resulted in the highest browning index and microbial growth. Results demonstrated that SAEW with BOPP-NF packaging effectively slowed down browning and microbial growth of fresh-cut “Granny Smith” apples.