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Comparative study of edible coatings for fresh-cut fruits: anti-browning effect and quality assessment

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This study was conducted to assess the effectiveness of natural edible coatings prepared from ascorbic acid, honey, chitosan, carrageenan and Aloe vera performed on fresh-cut fruits (pear and starfruit) with respect to the anti-browning effect and quality parameters of the fruits. Evaluations were conducted during 3 days storage at 25┬░C for physicochemical characteristic, microbiological assay and organoleptic test. The research showed that the application of all edible coatings could maintain the fruits? texture and reduce weight loss. Ascorbic acid was the best anti-browning agents; while chitosan proved to be not suitable for maintaining the color. This result was in accordance to the analysis of polyphenol content in pear fruits. On the other hand, based on microbiological assay, all tested edible coatings could substantially decrease the growth of microorganism, with chitosan as the most potent antimicrobial agent. Furthermore, in the hedonic test pear coated with carrageenan and starfruit coated with ascorbic acid achieved the highest acceptance level. The least favorable samples were chitosan coated pear and Aloe coated starfruit.

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Availability

B00834

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Available

Detail Information

Series Title

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Call Number

834

Publisher

: Swiss German University., 2010

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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