Effect of Novel Preservative Solutions for Fresh-Cut Apple by Coating

Abstract:

Preservative effect of novel preservation solutions for fresh-cut apple by edible coating was evaluated by a double-blind test at room temperature. The results showed that The preservative solutions, No1, No3, No4 and No5 had as excellent preventing browning effect as 1% NaCl solution. High concentrations of the preservative solutions could prevent browning effect, but would bring negative taste to the apple samples. 12.5% of No.3 was an optimal balance concentration of the preservative solution between anti-browning ability and taste-keeping ability, that is, it not only prevented the fresh-cut apples from browning effectively, but also kept their unique flavor and taste well.

• Periodical: Applied Mechanics and Materials (Volumes 644-650)
• Pages: 5300-5303
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.644-650.5300
• Online since: September 2014
• Authors: Heng Yuan Wu, Jian Xiong, Jun Ye*
• Keywords: Anti-Browning, Fresh-Cut Apple, Preservative Solution, Taste

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