Effects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple

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dc.contributor.authorPilon, Lucimeire
dc.contributor.authorSpricigo, Poliana Cristina
dc.contributor.authorDe Britto, Douglas
dc.contributor.authorAssis, Odilio Benedito Garrido
dc.contributor.authorCalbo, Adonai Gimenez
dc.contributor.authorFerraudo, Antonio Sergio
dc.contributor.authorFerreira, Marcos David
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2022-04-28T18:58:30Z
dc.date.available2022-04-28T18:58:30Z
dc.date.issued2013-01-01
dc.description.abstractFresh-cut apples were treated with an antibrowning solution and with a chitosan-based edible coating associated to antibrowning agents and the effects on the deterioration at low temperature were studied. The combined effect of ascorbic acid (AA), citric acid (CA) and chitosan was also evaluated. Control, coated and uncoated apples were packed in polyethylene terephthalate trays and the changes in headspace atmosphere, colour, firmness and microbial growth measured along ten days of storage at 5°C. The samples coated with 1% AA + 2% CA + chitosan maintained a good colouration until day 6, similar to those treated with 1% AA + 2% CA without chitosan. Afterwards, the fruits became darker and similar to the control. A slight reduction in the rates of CO 2 production was observed in all samples. Ethylene increased continuously during storage although gas production was extremely low. Texture did not change for all treatments; showing values around 9.0 to 10.0 N. Growth of Salmonella, and total and fecal coliforms were not detected. The chitosan coating treatment was the most effective in inhibiting growth of moulds and yeasts, with count of 1.7 CFU g-1. Chitosan coating could be an alternative for preserving quality of fresh-cut 'Gala' apples. Results from this study suggest that. © 2013 Inderscience Enterprises Ltd.en
dc.description.affiliationPostharvest Laboratory Embrapa Instrumentação, Rua: XV de novembro, 1452, 13560-970, São Carlos, SP
dc.description.affiliationFederal University of São Carlos Rod. Washington Luís, km 235 - SP-310, 13565-905, São Carlos, SP
dc.description.affiliationEmbrapa Instrumentação Rua: XV de novembro, 1452 13560-970, São Carlos, SP
dc.description.affiliationState University of São Paulo Rodovia de acesso Prof Paulo Donato Castellane, CEP 13560-970, Jaboticabal, SP
dc.description.affiliationEmbrapa Instrumentação Rua: XV de novembro, 1452, CEP 13560-970, São Carlos, SP
dc.format.extent151-164
dc.identifierhttp://dx.doi.org/10.1504/IJPTI.2013.055843
dc.identifier.citationInternational Journal of Postharvest Technology and Innovation, v. 3, n. 2, p. 151-164, 2013.
dc.identifier.doi10.1504/IJPTI.2013.055843
dc.identifier.issn1744-7569
dc.identifier.issn1744-7550
dc.identifier.scopus2-s2.0-84882571315
dc.identifier.urihttp://hdl.handle.net/11449/219924
dc.language.isoeng
dc.relation.ispartofInternational Journal of Postharvest Technology and Innovation
dc.sourceScopus
dc.subjectApple
dc.subjectAscorbic acid
dc.subjectChitosan
dc.subjectCitric acid
dc.subjectColour
dc.subjectEthylene
dc.subjectFirmness
dc.subjectMicroorganisms
dc.titleEffects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut appleen
dc.typeTrabalho apresentado em evento

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