Abstract
Edible coatings have been utilized for fresh fruit and vegetable preservation to ensure their safety and freshness. The present study reported the effect of edible coatings incorporated with Lycopene extract and Ascorbic Acid on fresh cut Apple slices (Red Delicious) during storage at refrigeration temperature for 12days. The dipping treatments include Lycopene extract (LC-100mg), Ascorbic acid (AAC-100mg) and a combination of both LC + AAC (100mg lycopene extract and 100mg Ascorbic acid). Quality parameters (color, physicochemical and enzymatic activities) were studied up to 12days at refrigeration temperature. Dipping treatments of LC and LC + AAC significantly showed lowest enzymatic activity than AAC treatment. However, color was not preserved in LC + AAC treatments due to high concentration of olive oil in these treatments. Furthermore, physicochemical quality was better preserved in LC + AAC treatments.
Published Version
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