Abstract
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin–chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin–chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin–chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
Highlights
Fresh-cut vegetables and fruits have attracted increasing attention because of convenience, health benefits, and their fresh-like character
Weight loss occurred in all cut apples and the weight loss varied from 2.07% to 2.53% after 12 days of storage at 5 ◦ C
Coating did not significantly reduce the weight loss in cut apple cubes, weight loss increased during storage, in this study, the weight loss (2.07%) of the fish gelatin–chitosan coated apple cubes was slightly lower (p > 0.05) after 12 days of storage, at 5 ◦ C, compared to the control (2.53%) and other tested groups
Summary
Fresh-cut vegetables and fruits have attracted increasing attention because of convenience, health benefits, and their fresh-like character. Fresh-cut apples are more perishable and susceptible to deterioration, accompanied with microbial contamination, cut-surface browning, increased respiration, softening, and water loss (Rolle and Chrism, 1987; Qi et al, 2011) [1,2]. Edible coatings are useful strategies to mitigate physicochemical changes and reduce the respiration of fresh-cut apples (Zhou et al, 2008) [7]. Apple slices with chitosan-coating did not work very well due to water vapor barriers (Qi et al, 2011) [2], edible coatings could reduce water loss, respiration, and oxidation reaction rates (Park, 1999; Xing et al, 2016) [8,9]. The oxidative reactions of phenolic compounds by polyphenol oxidase and its reaction products o-quinones in fresh-cut apples, make the brown apple slices unattractive (Qi et al, 2011) [2]. Edible coatings can maintain fruit quality, during storage, and can preserve their quality as efficiently as modified-atmosphere storage
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