Extending Storage Life of Fresh-Cut Apples Using Natural Products and Their Derivatives

Abstract

Prevention of browning of apples slices has been difficult to achieve because of the rapidity of the enzymatic oxidation of phenolic substrates even under reduced atmospheric pressure storage. Combinations of enzymatic inhibitors, reducing agents, and antimicrobial compounds containing calcium to extend storage life were tested to decrease the browning of Red Delicious apple slices stored at 5 and 10 degrees C under normal atmospheric conditions. Treatments were devised to prevent browning for up to 5 weeks at 5 degrees C with no apparent microbial growth using dipping solutions of compounds derived from natural products consisting of 4-hexylresorcinol, isoascorbic acid, a sulfur-containing amino acid (N-acetylcysteine), and calcium propionate. Analyses of organic acids and the major sugars revealed that the slices treated with the combinations of antibrowning compounds retained higher levels of malic acid and had no deterioration in sugar levels at 5 and 10 degrees C, indicating that higher quality was maintained during storage.

Chitosan as a Novel Edible Coating for Fresh Fruits

“…Traditionally, sulfites have been used for browning prevention. However, their use on fresh fruits and vegetables was banned in 1986 by the FDA owing to their potential hazards to health (Buta et al, 1999). Thus, various alternative approaches have being studied to minimize visual deterioration in fresh fruits.…”

“…Thus, various alternative approaches have being studied to minimize visual deterioration in fresh fruits. Reducing agents such as citric acid, ascorbic acid, isoascorbic acid and sodium erythorbate (Buta et al, 1999;Sapers and Miller 1998;Dong, 2000;Soliva-Fortuny et al, 2002) thiolcontaining amino acids such as N-acetylcysteine and glutathione (OmsOliu et al, 2006;Rojas-Graü et al, 2006), oxalic acid (Son, 2001) and 4-hexylresorcinol (Luo and Barbosa-Cánovas 1997) have been investigated to prevent browning. Calcium treatments can maintain or improve tissue firmness and crispness of fresh fruits.…”

Chemical, biochemical, and microbiological aspects of chitosan quaternary salt as active coating on sliced apples

“…Therefore, the water solubility of chitosan quaternary salts represents an important improvement and offers potential applications within the minimally processed fruit area. In addition, it represents a potential alternative for anti-browning compounds, mainly sulfite-based compounds, which have been banned due to their toxicity (ROJAS-GRAÜ et al, 2007;BUTA et al, 1999).…”

Effect of Chemical Treatments on the Quality of Fresh-Cut Globe Artichoke (Cynara scolymus,L.) During Cold Storage

“…Natural compounds and their derivatives such as GA3 and potassium sorbate have been used to prevent deterioration and browning of fresh-cut fruits and vegetables. [16][17][18][19] The purpose of this research is to investigate the effects of gibberellic acid and potassium sorbate on weight loss, unmarketable percentage, T.S.S, inulin and polyphenol oxidase enzyme activity of fresh-cut globe artichoke under cold storage conditions. Three chemical substances used in our experiment, i.e., gibberellic acid, potassium sorbate and chitosan to elongate the storage periods of the globe artichoke freshcut heads.…”