Citric acid and clove essential oil as alternatives to chlorine compounds on sanitization of apples

Abstract

Sanitization is a crucial step for the microbiological control of ready-to-eat fruits. Chlorinated compounds are commonly used, but there is concern with their replacement due to their adverse effects on the environment and on public health. The aim was to assess the effect of sanitization treatments (with 1% citric acid and 0.5% clove essential oil - applied in combination or in separate) on the microbiological and physicochemical quality of apples. The sanitization step consisted in immersing of apple (160 g) in 500 mL of sanitizer solutions for 5 minutes. 200 mg L-1 sodium hypochlorite solution was used as reference treatment. Non-sanitized apples formed the control group. The presence of aerobic mesophilic bacteria, yeast and mold was analyzed, as well as pH, total titratable acidity and total soluble solids in apples after they were subjected to the treatments. Alternative treatments showed similar or better results for aerobic mesophilic bacteria, and yeast and mold reduction than sodium hypochlorite. The assessed physicochemical parameters did not evidence any impairment. The treatment combining citric acid 1% and clove essential oil 0.5% was the most efficient one among all the tested sanitizers and it showed the potential to be used during the sanitization.