Abstract
Tissue browning and softening are the main concerns associated with fresh-cut apples. In this study, effects of calcium ascorbate and NatureSeal® on quality parameters of apple slices were investigated. Changes in browning, colour, firmness, and enzymatic activity were measured. Results showed that NatureSeal® had significant effect on controlling browning of cut apples because of the maintained higher Lightness values compared to calcium ascorbate samples. NatureSeal® also inhibited surface browning and reduced firmness loss. The application of NatureSeal® could be used to reduce deteriorative processes, maintain quality, and increase the shelf-life of fresh-cut apple stored at 4 °C.
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