Effect of Edible Films on Physico-Chemical and Microbiological Qualities of Fresh - Cut Apple
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: Edible films, anti browning agents, fresh cut apples, Polysaccharide
Apples are very susceptible to enzymatic browning which adversely affects consumer acceptability. The present investigation was, carried out to extend shelf life of Golden delicious apples by applying polysaccharide edible films on its fresh cuts. The composition of film was 10% starch, 10% sucrose, 1% ascorbic acid, 0.3% CaCl2 and 0.05% CMC. In physical characteristics, weight loss was studied during storage. Chemical treatment, total soluble solids, pH, acidity and carotenoid were analyzed after 1, 3, 7, 9, 14 and 21 days of storage. And microbiological quality of stored samples was studied. In all experiments polysaccharide coating acts as a barrier to moisture loss, and has been shown significantly reduce post harvest appearance, Polysaccharide films could slow down the decrease of acidity, weight loss, carotenoid and the increase of Total soluble solids, pH, microbial count in coated apple slices during 21 days storage.
Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
