Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple

• DOI: 10.17660/actahortic.2021.1325.31
• Publication Date: 2021-10-26T08:19:00Z
• Authors: G.C. Pestana; K.A.F. dos Santos; M. Miranda; P.C. Spricigo; M.C. Mitsuyuki; J.D. Bresolin; S.Z. Hubinger; O.B.G. Assis; M.D. Ferreira
• Keywords: Carnauba wax

Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical microbiological damages.Such formed individual or multiple layers.The main aim this study consisted in the evaluation effect bilayer coating (carnauba wax chitosan) on apples.Chitosan carnauba were characterized, individually format, Attenuated Total Reflectance (ATR).The tests performed apple cv.Gala, sliced sanitized, five different treatments: (T1) uncoated, taken as control; (T2) Ascorbic acid solution at 1%; (T3) Chitosan 1.5%; (T4) Carnauba 0.5% (T5) Bilayer -(Chitosan 1.5% + 0.5%).Physicochemical microbial analyses carried out every two days along 10 storage 5°C.Sensorial conducted fifth tenth day.ATR revealed no interaction between functional groups chitosan formations differences firmness weight loss found among samples during time.Color measurements confirmed coated slices became dark faster than uncoated samples.Concerning (total coliform microorganism E. coli), with both carnauba+chitosan bilayer, had bacterial growing rate reduced.In sensorial analyses, panelists pointed their preference for treated also coating, choice probably related fruit appearance.