EFFECT OF EDIBLE COATING AND MODIFIED ATMOSPHERE PACKAGING ON ENZYMATIC BROWNING OF FRESH-CUT APPLE

Control of enzymatic browning represents a problem for the commercialization of fresh-cut apples.
The main approach to inhibit browning is the use of antioxidants alone or in combination with modified atmosphere packaging (MAP). The use of edible coatings with antioxidants can further increase the shelf-life of fresh-cut apples.
Therefore, the effect of an edible coating with antioxidant activity and MAP was investigated in this work.
Apple pieces were dipped in a coating composed of soy protein isolate (SPI) and 0.5% cysteine, or in water as control.
Samples were then packed in trays with air or two gas mixtures (MA-A: 15 kPa CO₂ + 5 kPa O₂; MA-B: 80 kPa O₂), sealed with polypropylene films and stored at 5°C for 13 days.
There was an additional control treatment with macro perforated polypropylene film to ensure no gas modification in the package.
Changes in atmosphere composition, color (CIE L*a*b*), visual quality, and texture were evaluated.
The SPI-cysteine coating controlled enzymatic browning as shown by higher L* and lower a* and b* values than uncoated samples.
These samples were judged to be above the limit for commercialization during the entire storage period.
Coated apple pieces packed in MA-B retained slightly lower a* value than other coated treatments, but the subjective visual quality ratings did not differ among the atmosphere treatments.
Coated apples retained higher firmness values than uncoated samples.
During storage, gas composition in the MAP showed an increase in CO₂ to circa 20 kPa and a decrease in O₂ to 1-2 kPa in non-perforated control and MA-A, while remaining above 40 kPa in MA-B. However, the changes in gas composition were less in coated than uncoated samples.
The results indicate that the use of soy protein-based coatings in combination with an elevated O₂ atmosphere can extend shelf-life of fresh-cut apples.
However, more studies on MAP should be performed to optimize the atmosphere conditions to further extend the product shelf-life.

XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Postharvest Technology in the Global Market

C. Ghidelli, E. Sanchís, C. Rojas-Argudo, M.A. del Río , M.B. Pérez-Gago, M. Mateos

fresh-cut apple, enzymatic browning, edible coating, modified atmosphere packaging

https://doi.org/10.17660/ActaHortic.2012.934.68