Title: Effects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple

Authors: Lucimeire Pilon; Poliana Cristina Spricigo; Douglas De Britto; Odilio Benedito Garrido Assis; Adonai Gimenez Calbo; Antonio Sergio Ferraudo; Marcos David Ferreira

Addresses: Postharvest Laboratory, Embrapa Instrumentação, Rua: XV de novembro, 1452, 13560-970 São Carlos, SP, Brazil ' Federal University of São Carlos, Rod. Washington Luís, km 235 – SP-310, 13565-905 São Carlos, SP, Brazil ' Embrapa Instrumentação, Rua: XV de novembro, 1452, 13560-970 São Carlos, SP, Brazil ' Embrapa Instrumentação, Rua: XV de novembro, 1452, 13560-970 São Carlos, SP, Brazil ' Embrapa Instrumentação, Rua: XV de novembro, 1452, 13560-970 São Carlos, SP, Brazil ' State University of São Paulo, Rodovia de acesso Prof. Paulo Donato Castellane, CEP 13560-970 Jaboticabal, SP, Brazil ' Embrapa Instrumentação, Rua: XV de novembro, 1452, CEP 13560-970 São Carlos, SP, Brazil

Abstract: Fresh-cut apples were treated with an antibrowning solution and with a chitosan-based edible coating associated to antibrowning agents and the effects on the deterioration at low temperature were studied. The combined effect of ascorbic acid (AA), citric acid (CA) and chitosan was also evaluated. Control, coated and uncoated apples were packed in polyethylene terephthalate trays and the changes in headspace atmosphere, colour, firmness and microbial growth measured along ten days of storage at 5°C. The samples coated with 1% AA + 2% CA + chitosan maintained a good colouration until day 6, similar to those treated with 1% AA + 2% CA without chitosan. Afterwards, the fruits became darker and similar to the control. A slight reduction in the rates of CO₂ production was observed in all samples. Ethylene increased continuously during storage although gas production was extremely low. Texture did not change for all treatments; showing values around 9.0 to 10.0 N. Growth of Salmonella, and total and fecal coliforms were not detected. The chitosan coating treatment was the most effective in inhibiting growth of moulds and yeasts, with count of 1.7 CFU g⁻¹. Chitosan coating could be an alternative for preserving quality of fresh-cut 'Gala' apples. Results from this study suggest that.

Keywords: anti-browning solutions; chitosan coating; edible coatings; apple quality; fresh cut apples; ascorbic acid; citric acid; firmness; colour; CO2; carbon dioxide; ethylene; microorganisms.

DOI: 10.1504/IJPTI.2013.055843

International Journal of Postharvest Technology and Innovation, 2013 Vol.3 No.2, pp.151 - 164

Received: 16 Feb 2012
Accepted: 27 Feb 2013
Published online: 05 Jul 2014 *

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