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<p>This study evaluated various ingredients and their combinations to develop an optimal edible coating for improving the quality of perishable fresh-cut apples during cold storage. Among 10 edible coating ingredients tested for color retention at 10&#xa0;°C, potato starch was the most effective, followed by chitosan and carboxymethyl cellulose, as reflected in the browning index after 7&#xa0;days: 32.67 ± 0.87 for potato starch, 46.05 ± 2.91 for chitosan, 51.82 ± 4.72 for carboxymethyl cellulose, and 23.70 ± 1.84 for the control, consisting of fresh-cut apples that were not stored. To optimize edible coating, a mixed solution containing 1% ascorbic acid (AA), with or without calcium chloride (CC), and 0.5–2% potato starch was applied for 1&#xa0;min, and the formulation with 1% potato starch, 1% AA, 1% CC, and 2% glycerol proved most effective, preserving appearance, color, browning index, and firmness at levels comparable to the control over 15&#xa0;days of storage at 10&#xa0;°C.</p>

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Evaluation of base ingredients for edible coating of fresh-cut apples to preserve the quality during cold storage

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月21日

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  • A-Ra Jang,
  • Hana Song,
  • Euijin Choo,
  • Sun-Young Lee

摘要

This study evaluated various ingredients and their combinations to develop an optimal edible coating for improving the quality of perishable fresh-cut apples during cold storage. Among 10 edible coating ingredients tested for color retention at 10 °C, potato starch was the most effective, followed by chitosan and carboxymethyl cellulose, as reflected in the browning index after 7 days: 32.67 ± 0.87 for potato starch, 46.05 ± 2.91 for chitosan, 51.82 ± 4.72 for carboxymethyl cellulose, and 23.70 ± 1.84 for the control, consisting of fresh-cut apples that were not stored. To optimize edible coating, a mixed solution containing 1% ascorbic acid (AA), with or without calcium chloride (CC), and 0.5–2% potato starch was applied for 1 min, and the formulation with 1% potato starch, 1% AA, 1% CC, and 2% glycerol proved most effective, preserving appearance, color, browning index, and firmness at levels comparable to the control over 15 days of storage at 10 °C.