4. Conclusions
Our results demonstrate coating treatments effectively retarded
enzymatic browning on minimally processed apples during storage
and retarded or avoided tissue softening the apple slices, apple slices
with chitosan-coating underwent a little loss of firmness. Chitosancoating
did not perform very well as water vapor barriers in apple
slices. To control initial respiration rate of apple slices, edible coatings
were applied to cut apples as semi-permeable barriers against air.
Initial respiration rate showed a decrease.