Fresh-cut apples are easily susceptible to browning and microbial spoilage. In this study, an edible coating prepared from Aloe vera gel containing antibrowning solution was applied to preserve the quality of fresh-cut apples during storage. Fresh-cut apples were treated with both an Aloe vera gel and an Aloe vera gel containing 0.5% cysteine and then stored at 4 °C for 16 d. The color, firmness, weight loss, soluble solid content, titratable acidity, microbial analysis, and sensory evaluation were analyzed during storage. Fresh-cut apples coated with the Aloe vera gel showed delayed browning and reduced weight loss and softening compared to the control. The Aloe vera gel coating was also effective in reducing the populations of the total aerobic bacteria and yeast and molds. In particular, Aloe vera gel containing 0.5% cysteine was most effective in delaying browning and the reduction of microbial populations among the treatments. These results suggest that an Aloe vera gel coating can be used for maintaining the quality of fresh-cut apples.

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Summary Barley protein (BP) was extracted from barley flour, and a BP film was prepared. To improve the physical properties of the BP film, nano‐clay was incorporated. Among the films prepared, the composite film containing 4% BP/1% Cloisite Na+ had the best physical property. The composite film containing grapefruit seed extract (GSE) was prepared and used as a packaging film for the button mushroom. Packing of the mushroom with this film inhibited microbial growth during storage. After 7 days of storage, packaging of mushrooms with the film containing 0.7% GSE reduced the populations of total aerobic bacteria and yeast and moulds by 0.95 and 0.58 log CFU/g, respectively, compared with the control. These results suggest that the BP/Cloisite Na+ film containing GSE can be used as an environment‐friendly packaging for maintaining mushroom quality during storage.