Effect of Sanitization, CMC Coating, and Chokeberry Extract on the Quality and Microbiological Stability of Fresh-Cut Sweet Peppers

This study evaluated a post-cut treatment combining sanitization, carboxymethylcellulose (CMC) coating, and chokeberry pomace extract for preserving fresh-cut sweet peppers during 7 days of refrigerated storage. Sliced peppers of two cultivars, Sunny F1 (yellow) and Yecla F1 (red), were assigned to five treatments: water washing (control), BioActiW 2000 Food sanitizer (BAW), BAW followed by CMC coating (BAW + CMC), CMC coating with 3.5% chokeberry extract (CMC + AE), and 3.5% aqueous chokeberry extract (AAE). Samples were stored at 5 ± 1 °C and assessed for physicochemical, microbiological, sensory, and postharvest quality attributes. The response was cultivar-dependent. Coating-based treatments reduced polyphenol and L-ascorbic acid contents, although chokeberry-containing formulations mitigated these losses relative to BAW + CMC. Total sugars and carotenoids were not significantly affected. In both cultivars, BAW and BAW + CMC best limited mesophilic bacteria and yeast growth, reduced softening, and decreased weight loss. AAE applied without prior sanitization increased microbial counts in Sunny F1. Sensory analysis showed cultivar-specific acceptance: Sunny F1 tolerated CMC + AE and BAW + CMC better, whereas Yecla F1 was more sensitive to off-flavors linked to the extract. These results indicate that sanitization is essential for microbiological stability, while CMC can provide an additional barrier effect. Chokeberry pomace extract showed mixed effects and appears to be a formulation component whose usefulness depends on cultivar and treatment conditions.