AI Article Synopsis
- The study examined how fish gelatin and chitosan coatings affect the quality of fresh-cut apples stored at different temperatures (5 °C and 22 °C).
- Chitosan effectively controlled microbial growth and preserved the apples' firmness for longer periods, with significant color changes noted during storage.
- The combination of fish gelatin and chitosan showed promise in maintaining the apples' appearance and extending their shelf life better than chitosan alone.
Article Abstract
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples ( Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease ( < 0.05) in the * value of cube color of cut apples. Fish gelatin-chitosan coatings mitigated the * value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin-chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin-chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572066 | PMC |
| http://dx.doi.org/10.3390/molecules24102008 | DOI Listing |
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