Effects of Natural Mucilage as an Edible Coating on Quality Improvement of Freshly-cut apples

Production and consumption of freshly-cut fruits have been increased in recent decades.  One of the major problems in storage of freshly-cut fruits, the color change, is a result of the oxidative reactions of phenolic compounds by polyphenol oxidases. Various treatments such as coating and refrigeration are used to improve quality and shelf-life of the fresh-cut fruits. The aim of this study was to assess effects of various functional mucilages as polysaccharide food coatings on qualitative parameters of freshly-cut apple slices during cold storage. In this study, active edible coatings, using Plantago major, P. psyllium and Descurainia Sophia mucilages, were prepared. Then, effects of various coating solutions on physicochemical characterizes of freshly-cut apple slices were assessed during cold storage. Results indicated that samples treated with D. sophia included the greatest titrable acidity value and the lowest brix and browning index (BI), compared to another treatment. On Day 10 of storage, samples treated with P. psyllium showed the highest contents of vitamin C, firmness and inhibitory effects on the bacterial growth. Use of P. psyllium, as an edible coating, produced a 0.7 log CFU/g decrease in bacterial counts. In conclusion, P. psyllium L. mucilage is recommended as a novel edible coating to improve quality of freshly-cut apples.