Ecofriendly preservation for fresh-cut apples: The design of a hurdle approach combining microwave heating, organic acids dipping, and packaging

In response to growing consumer demand for healthy, convenient, and sustainable food options, innovative postharvest treatments for minimally processed fruit and vegetables have gained increasing attention. This study evaluates the combined effects of microwave (MW) heating and organic acid-based anti-browning dipping as sustainable alternatives to chlorine-based sanitising methods for preserving the sensory, physicochemical, and microbiological quality of fresh-cut apples. Apple wedges (Pink Lady®) were subjected to different treatments, including dipping in an anti-browning solution (1 % citric acid + 1 % ascorbic acid w/v, named Dipping) and MW heating (420 W for 48 s, named MW), alone or in combination, packaged in either polypropylene (PP) or polylactic acid (PLA) films. Results highlight that the integrated approach, particularly the PLA+Dipping+MW and PP+Dipping+MW treatments combining both heating and anti-browning solution, effectively reduced microbial load while maintaining visual and sensory quality throughout storage. PLA+Dipping+MW emerged as the most sustainable option, balancing microbial control with environmentally-friendly PLA properties, whereas PP+Dipping+MW provided the highest level of microbial suppression. Notably, results from artificially inoculated apple slices revealed that MW treatment alone was insufficient to significantly reduce Leuconostoc mesenteroides load, while its combination with dipping in anti-browning solution achieved a synergistic effect, significantly lowering microbial counts compared to individually applied treatments. These findings underscore the potential of designing MW-based hurdle technologies to improve safety, quality, and sustainability in freshcut fruit processing. Further optimisation could enhance commercial viability and support the adoption of chemical-free preservation strategies in the fresh produce industry.