Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Ozdemir K. S. , GÖKMEN V.

COATINGS, vol.9, no.8, 2019 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 8
  • Publication Date: 2019
  • Doi Number: 10.3390/coatings9080503
  • Journal Name: COATINGS
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Keywords: fresh-cut apples, refrigerated storage, shelf-life, chitosan, ascorbic acid, coating, Gompertz model, SHELF-LIFE EXTENSION, POSTHARVEST QUALITY, EDIBLE COATINGS, ANTIMICROBIAL ACTIVITY, BROWNING INHIBITION, CALCIUM-CHLORIDE, MAINTAIN QUALITY, FRUIT, FILMS, SLICES


Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan-ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 degrees C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan-ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage.