TY - JOUR
T1 - Effects of different edible coatings on polyphenol oxidase activity and colour of fresh-cut apple during cold storage
AU - Bertrand, Charlotte
AU - Raposo, Maria Filomena de Jesus
AU - Morais, Rui Manuel Santos Costa
AU - Morais, Alcina Maria Miranda Bernardo
PY - 2015
Y1 - 2015
N2 - 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.
AB - 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.
KW - Alginate
KW - Carboxymethyl cellulose
KW - Carrageenan
KW - Colour
KW - Edible coating
KW - Exopolysaccharide from Porphyridium cruentum
KW - Fresh-cut apple
KW - Pectin
KW - Postharvest technology
KW - PPO activity
KW - Refrigerated storage
KW - Royal Gala
UR - http://www.scopus.com/inward/record.url?scp=84955614027&partnerID=8YFLogxK
U2 - 10.1504/IJPTI.2015.074313
DO - 10.1504/IJPTI.2015.074313
M3 - Article
AN - SCOPUS:84955614027
SN - 1744-7550
VL - 5
SP - 91
EP - 104
JO - International Journal of Postharvest Technology and Innovation
JF - International Journal of Postharvest Technology and Innovation
IS - 2
ER -