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

Effect of edible coatings in combination with antibrowning agents on minimally processed apple Slices was Studied during storage at 3degreesC 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 25degreesC. Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life of minimally processed apple Slices. by 2 week when stored in packed trams at 3degreesC. Addition of various antibrowning agents to these coating solutions was advantageous in maintaining color during storage. Addition of CaCl2 (1 g/100 mL) significantly inhibited the loss of firmness. These edible coatings in combination with antibrowning agents also showed positive sensors analysis results and beneficial reduction of microbial levels. WPC (5 g/00 mL) containing ascorbic acid (1 g/100 mL) Plus CaCl2 (1 g/100 mL) was the most effective preservation treatment in terms of sensory quality after 2 week. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.