Effects of different edible coatings on polyphenol oxidase activity and colour of fresh-cut apple during cold storage

Charlotte Bertrand, Maria Filomena de Jesus Raposo, Rui Manuel Santos Costa Morais, Alcina Maria Miranda Bernardo Morais*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

Fresh-cut fruits are highly susceptible to enzymatic browning. The aim of this study was to evaluate the effects of different coatings on polyphenol oxidase (PPO) activity and colour of 'Royal Gala' apple cubes during storage at 4°C. The main constituents (polysaccharides) of the coatings used were carrageenan, alginate, the exopolysaccharide (EPS) from the marine microalga Porphyridium cruentum, pectin, and carboxymethyl cellulose (CMC). When PPO activity increased, the apple cubes became browner (L∗ values decreased, and/or a∗ and/or b∗ values increased) for pectin, carrageenan, EPS 5 g.L-1 and CMC coatings. EPS coated apple cubes, in particular, did not present the best results in order to prevent the colour changes and to lower down PPO activity, but the results obtained were very similar to those of alginate. The coating based on pectin was the most recommended to preserve fresh-cut 'Royal Gala' apple closely followed by CMC.
Original languageEnglish
Pages (from-to)91-104
Number of pages14
JournalInternational Journal of Postharvest Technology and Innovation
Volume5
Issue number2
DOIs
Publication statusPublished - 2015

Keywords

  • Alginate
  • Carboxymethyl cellulose
  • Carrageenan
  • Colour
  • Edible coating
  • Exopolysaccharide from Porphyridium cruentum
  • Fresh-cut apple
  • Pectin
  • Postharvest technology
  • PPO activity
  • Refrigerated storage
  • Royal Gala

Fingerprint

Dive into the research topics of 'Effects of different edible coatings on polyphenol oxidase activity and colour of fresh-cut apple during cold storage'. Together they form a unique fingerprint.

Cite this