Effects of allyl isothiocyanate vapor on Salmonella enterica inactivation and quality characteristics of blueberries

This study examined the antimicrobial efficacy of allyl isothiocyanate (AITC) vapor against three Salmonella enterica serotypes (Salmonella Agona, Salmonella Cubana, and Salmonella Newport) on blueberries and assessed their effects on fruit quality. AITC vapors were generated from 300, 600, and 900 µL mL-1 solutions and applied at 12°C or 25°C. At 25°C, Population of S. Agona and S. Cubana were reduced to below the detection limit within 10 h and 8 h, respectively, at all concentrations, while S. Newport required exposure of 900 µL mL-1 vapor for over 6 h to achieve a similar reduction. Antimicrobial activity increased with temperature, concentration, and exposure time. Quality analysis showed no significant change in L* and a* values, but b* values decreased after treatment at 25°C for more than 10 h, indicating enhanced blue intensity. Hardness of fruit decreased faster at 25°C than at 12°C, suggesting temperature-dependent softening. Sensory evaluation revealed no major differences in color or odor except for odor at the highest concentration, but texture changed significantly. These findings suggest that AITC vapor can effectively control Salmonella on blueberries while treatment conditions require optimization to maintain fruit quality.