Inhibition of browning in fresh-cut apple wedges through edible coatings and anti-browning agents

Abstract

The consumption of minimally processed apples has grown rapidly due to increasing willingness of consumers to enjoy ready-to-eat cut fruits. The minimally processed apples, however, tend to experience severe browning and lowers its acceptability. In the present work, carboxymethyl cellulose (CMC) and Aloe vera coating containing 4-HR, ascorbic acid (AA), calcium chloride and cysteine were applied alone and/or in combination on minimally processed apple wedges to evaluate their preservative effects. Physico-chemical quality was evaluated during 7 days of storage at 5 ± 2oC. Anti-browning dip treatment combined with edible coatings prevented loss of colour during the 7 days of storage. The treatment inhibited browning, retained colour and decreased CO2 production and O2 consumption, total soluble solid (TSS) content and titratable acidity (TA) of the apple wedges. Browning incidence with carboxymethyl cellulose (CMC) and Aloe vera in combination with anti-browning agents was lower than when they were used alone. L* index was higher for treated wedges than that of uncoated wedges throughout storage period. These findings suggest that the combined use of anti-browning agents and CMC may be useful for preserving quality and reducing browning of minimally processed apple wedges.