Control of Browning, Enzyme Activity, and Quality in Stored Fresh-cut Fruit Salads through Chitosan Coating Enriched with Bergamot Juice Powder.

ABSTRACT: In this study, fresh-cut fruit salads composed of apples, pears, kiwis, and pineapples were stored at +4 °C for 18 days under distinct conditions: non-coated (NC), chitosan-coated (CH), and bergamot juice powder extract-enriched chitosan-coated (CHBE). Storage endpoint decay percentages were as follows: NC group: 100%, CH group: 26.67-53.3%, CHBE group: 13.33-26.67%. CHBE had the highest moisture content (87.05-89.64%), soluble solids (12.40-13.26%), and chroma values (2.35-6.60). CHBE and NC groups had 2.10% and 6.61% weight loss, respectively. The NC group had the highest polyphenol oxidase activity (19.48 U mL^-1) and browning index (0.70 A₄₂₀/g); CH group: 0.85 U mL^-1, 0.35 A₄₂₀/g; CHBE group: 0.57 U mL^-1, 0.27 A₄₂₀/g. CH

SUBMITTER: Demircan B 

PROVIDER: S-EPMC10779034 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature