Storage quality of fresh-cut apples treated with yerba mate (Ilex paraguariensis)

Dipping fresh-cut fruits in antioxidant solutions is a useful method to avoid enzymatic browning. Yerba mate extracts have a high content of antioxidant compounds and could be a natural alternative to control browning and improve the bioactive properties of fresh-cut apples. Therefore, this study aimed to evaluate the performance of an antioxidant solution of yerba mate (1.2%), citric acid (0.9%) and ascorbic acid (1.0%) with water as control, on fresh-cut 'Granny Smith' apples during storage at 2 °C (18 days) and 10 °C (15 days) under MAP. Physicochemical characteristics, bioactive properties, sensory attributes, microbial quality as well as the gas composition within the packages were analyzed throughout storage. Samples from both treatments showed a slower quality loss at 2 °C than at 10 °C. The antioxidant solution increased the lag-phase of molds, mesophilic and psychrotrophic microorganisms stored at 2 °C. The phenolic compounds of yerba mate together with ascorbic acid, not only increased the antioxidant capacity of the fresh-cut apples but also reduced the enzymatic browning at both temperatures, increasing the storage time in 2-5 days with an acceptable appearance, when compared to control samples. The antioxidant solution containing yerba mate provided the fresh-cut apples with a higher content of healthy compounds throughout storage at both temperatures.