Apple wraps: a novel method to improve the quality and extend the shelf life of fresh-cut apples
2000
McHugh, T.H. | Senesi, E.
A novel method was developed to extend the shelf life and improve the quality of fresh-cut produce. Edible coatings and films were made from apple puree with various concentrations of fatty acids, fatty alcohols, beeswax, and vegetable oil. Apple pieces were coated with solutions or wrapped in preformed films. Changes in moisture content and color were measured during storage. Increasing concentrations of lipids significantly improved the moisture barrier properties of films. Water vapor permeability varied from 69 to 325 g mm/kPa d m2. Apple-based wraps significantly reduced moisture loss and browning in fresh-cut apples. Color was preserved for 12 d at 5 degrees C. Wraps were significantly more effective than coatings.
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