Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents
J. Y. Lee, H. J. Park , C. Y. Lee, 1 and W. Y. Choi
Lebensmittel-Wissenschaft und-Technologie Volume 36, Issue 3 , May 2003, Pages 323-329
2003
บทคัดย่อ
Effect of edible coatings in combination with antibrowning agents onminimally processedapple slices was studied during storage at 3°C 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 by 5% and 20% in carrageenan (0.5 g/100 mL)-coated and whey protein concentrate (5 g/100 mL)-coated apples, respectively, at 25°C. Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life ofminimally processedapple slices by 2 week when stored in packed trays at 3°C. Addition of various antibrowning agents to these coating solutions was advantageous in maintaining color during storage. Addition of CaCl2 (1 g/100 mL) significantly inhibited the loss of firmness. These edible coatings in combination with antibrowning agents also showed positive sensory analysis 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 sensory quality after 2 week.