This study was undertaken to determine whether pretreating inoculated Gala apple slices with metabisulfite or acidic solutions enhanced the inactivation of Salmonella during dehydration and storage. Apple slices inoculated with a five-strain mixture of Salmonella (7.6 log CFU/g) were pretreated, dried for 6 h at 60 degrees C, and stored aerobically at 25 degrees C for 28 days. Predrying treatments included (i) no treatment, (ii) 10 min of immersion in sterile water, (iii) 10 min of immersion in a 4.18% sodium metabisulfite solution, (iv) 10 min of immersion in a 3.40% ascorbic acid solution, and (v) 10 min of immersion in a 0.21% citric acid solution. Samples were plated on tryptic soy agar with 0.1% pyruvate (TSAP), brilliant green sulfa (BGS) agar, and xylose lysine tergitol 4 (XLT4) agar for the enumeration of bacteria. Populations were not significantly (P > 0.05) reduced by immersion in water but were reduced by 0.7 to 1.1 log CFU/g by immersion in acidic solutions. Immersion in the sodium metabisulfite solution reduced populations by 0.4, 1.3, and 5.4 log CFU/g on TSAP, BGS agar, and XLT4 agar, respectively. After 6 h of dehydration at 60 degrees C, populations on untreated and water-treated slices were reduced by 2.7 to 2.8, 2.7 to 2.9, and 4.0 to 4.2 log CFU/g as determined with TSAP, BGS agar, and XLT4 agar, respectively. In contrast, populations on slices treated with sodium metabisulfite, ascorbic acid, and citric acid were reduced after 6 h of dehydration by 4.3, 5.2, and 3.8 log CFU/g, respectively, as determined with TSAP; by 4.7, 5.5, and 3.9 log CFU/g, respectively, as determined with BGS agar; and by 5.5, 5.7, and 5.6 log CFU/g, respectively, as determined with XLT4 agar. Bacteria were still detectable by direct plating after 28 days except on slices treated with ascorbic acid. Immersion in metabisulfite or acidic solutions prior to dehydration should enhance the inactivation of Salmonella during the dehydration and storage of Gala apple slices.

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Foodborne illness associated with dried foods has prompted research in the area of home‐food preservation. We assessed consumer responses to dehydrated fruits prepared using treatments shown to enhance pathogen destruction. Peach, pear, cantaloupe, apple, tomato and banana samples were left untreated or immersed (10 min, 25C) in 3.4% ascorbic acid or 1.7% citric acid before dehydration (60C). Untrained consumers (n = 280) participated in four sensory panels conducted over an 8‐month period. Panelists were primarily female students (21–34 years of age). Acid treatments maintained or improved the appearance and overall acceptability of dehydrated fruit pieces. Citric acid was more effective than ascorbic acid at inhibiting browning in dried peach, banana and tomato samples. Results suggest differences among fruits necessitate the careful evaluation of treatments to maximize the quality of dried fruits. Guidelines for the safe and palatable preparation of dehydrated fruits are available through Cooperative Extension Services (CES).

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