Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

J. Y. Lee, Hyun Jin Park, C. Y. Lee, W. Y. Choi

Research output: Contribution to journalArticle

248 Citations (Scopus)


Effect of edible coatings in combination with antibrowning agents on minimally processed apple 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 (0.5g/100mL)-coated and whey protein concentrate (5g/100mL)-coated apples, respectively, at 25°C. Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life of minimally processed apple 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 (1g/100mL) 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 (5g/100mL) containing ascorbic acid (1g/100mL) plus CaCl2 (1g/100mL) was the most effective preservation treatment in terms of sensory quality after 2 week.

Original languageEnglish
Pages (from-to)323-329
Number of pages7
JournalLWT - Food Science and Technology
Issue number3
Publication statusPublished - 2003 Apr 13



  • Antibrowning agents
  • Color
  • Edible coatings
  • Initial respiration rate
  • Minimally processed apples

ASJC Scopus subject areas

  • Food Science
  • Engineering (miscellaneous)

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