Abstract
Effect of edible coatings in combination with antibrowning agents on minimally processed apple slices was studied during storage
at 3C for 2 week. To control initial respiration rate of apple slices, edible coatings were applied to cut apples as semipermeable
barriers against air. Initial respiration rate showed a decrease by5% and 20% in carrageenan (0.5 g/100 mL)-coated and whey
protein concentrate (5 g/100 mL)-coated apples, respectively, at 25C. Edible coatings in combination with antibrowning agents
effectivelyprolonged the shelf-life of minimallyprocessed apple slices by2 week when stored in packed trays at 3C. Addition of
various antibrowning agents to these coating solutions was advantageous in maintaining color during storage. Addition of CaCl2
(1 g/100 mL) significantlyinhibited the loss of firmness. These edible coatings in combination with antibrowning agents also showed
positive sensoryanaly sis results and beneficial reduction of microbial levels. WPC (5 g/100 mL) containing ascorbic acid (1 g/
100 mL) plus CaCl2 (1 g/100 mL) was the most effective preservation treatment in terms of sensoryqualityafter 2 week.
r 2003 Swiss Societyof Food Science and Technology. Published byElsevier Science Ltd. All rights reserved.