Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

✍ Scribed by J.Y. Lee; H.J. Park; C.Y. Lee; W.Y. Choi

• Book ID: 117171870
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 138 KB
• Volume: 36
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/s0023-6438(03)00014-8

✦ Synopsis

Effect of edible coatings in combination with antibrowning agents on minimally processed apple slices was studied during storage at 3 C for 2 week. To control initial respiration rate of apple slices, edible coatings were applied to cut apples as semipermeable barriers against air. Initial respiration rate showed a decrease by 5% and 20% in carrageenan (0.5 g/100 mL)-coated and whey protein concentrate (5 g/100 mL)-coated apples, respectively, at 25 C. Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life of minimally processed apple slices by 2 week when stored in packed trays at 3 C. Addition of various antibrowning agents to these coating solutions was advantageous in maintaining color during storage. Addition of CaCl 2 (1 g/100 mL) significantly inhibited the loss of firmness. These edible coatings in combination with antibrowning agents also showed positive sensory analysis results and beneficial reduction of microbial levels. WPC (5 g/100 mL) containing ascorbic acid (1 g/ 100 mL) plus CaCl 2 (1 g/100 mL) was the most effective preservation treatment in terms of sensory quality after 2 week.