Purpose The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings. Design/methodology/approach The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis. Findings It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums. Practical implications The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple. Originality/value Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

The present work thus aimed to evaluate the effects of the acidic and basic protein isolates as edible coatings on the physical, chemical, and microbiological characteristics of fresh‐cut melons. Three treatments were used: (T1) control (melon without coating); (T2) 1.5% acidic protein isolates (API), 1.5% Clove essential oil (CEO); (T3) 1.5% basic protein isolates (BPI), and 1.5% CEO. The results were analyzed statistically by the analysis of variance. The API had the highest percentage of protein (93.05%), when compared to the BPI that obtained 92.77%. Tilapia protein isolate coatings T2 and T3 presented the least growth of psychrotrophs, molds, and yeasts. All treatments showed the absence of Salmonella and thermotolerant coliforms in 25g of sample. It was concluded that treatment T3 showed lower mass loss (7.54%), lower microbial growth, lower decrease in firmness, greater acceptability in the sensorial analysis, presenting the best results on the coating of fresh‐cut melons. Practical applications Fresh‐cut melons are appreciated worldwide for their flavor and nutritional composition. However, their shelf life is limited by changes in color, texture, appearance, and microbial growth. An alternative to minimize the losses and increase the shelf life of this product is the use of edible coatings which can maintain the quality parameters of fresh fruit. Protein isolate of tilapia (Oreochromis niloticus) obtained by acid and basic processes could be used as a carrier of preservative solution This can also be used together with clove essential oil as edible coating in fresh‐cut melons. It can be considered useful to the minimal processing industry and also used as an alternative to fast food and other ready‐to‐eat products, attending the demand for healthy and convenient foodstuffs.

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