Improving the shelf life of fresh-cut 'Royal Delicious' apple with edible coatings and anti-browning agents

Journal of Food Science and Technology
Pushpendra KumarEldho Varghese

Abstract

The objective of this study was to monitor overall quality and to extend the shelf life of fresh-cut apple wedges. Fresh-cut apple wedges were treated with anti-browning agents and edible coatings alone as well as in combination and packed in polypropylene trays. Packed apple wedges were stored at 5 ± 2 °C and monitored for physical (colour, physiological loss in weight and firmness), bio-chemical (ascorbic acid, total antioxidant, phenol, polyphenol oxidase and peroxidase enzymes) and microbial quality. In general carboxymethyl cellulose and aloe vera coatings along with anti-browning agents helped in preserving quality of apple slices during storage. Microbial load was significantly low for wedges coated with carboxymethyl cellulose and aloe vera. Polyphenol oxidase and peroxidase enzyme activity was also low in the coated samples. Firmness of the uncoated apple wedges declined more rapidly than the coated ones during storage. The results showed that carboxymethyl cellulose and aloe vera coating in combination with anti-browning agents improved the quality of stored apple wedges.

References

Nov 23, 2000·Journal of Agricultural and Food Chemistry·E M GonzálezM P Cano
Mar 13, 2008·Diagnostic Cytopathology·Lori A Haack, Suzanne M Selvaggi
Jan 16, 2014·Journal of Food Science and Technology·Manisha KaushalRakesh Sharma
Jul 19, 2015·Food Microbiology·Ana GraçaCélia Quintas

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Citations

Dec 28, 2019·Polymers·Silvestru Bogdănel Munteanu, Cornelia Vasile
Dec 21, 2019·Critical Reviews in Food Science and Nutrition·Lei ZhouNetsanet Shiferaw Terefe
Jan 20, 2022·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Joni KusnadiKevin Alexander

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