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

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

SUBMITTER: Kumar P 

PROVIDER: S-EPMC6098764 | biostudies-literature | 2018 Sep

REPOSITORIES: biostudies-literature