The Application of Chitosan, Alginate and Carrageenan Gums as apple edible coating

The apple is a fruit that, at the stage of ripening, speeds up its respiration rate, for this reason, has a short shelf life. Edible coatings have been used for improving appearance and texture, reducing the amount of moisture loss and oxidation, delaying undesirable changes in color and taste, improving nutritional value, increasing product shelf life and thus, preventing the degradation of food. In this research, apple cuts were coated with chitosan gums (0.5, 1, 1.5 w/w), alginate (0.5, 1, 1.5 w/w) and carrageenan (0.5, 1, and 1.5% w/w). The treatments were evaluated on days 5th, 10th and 15th for physicochemical properties (pH, brix, enzyme browning index and texture evaluation test). The results showed that by increasing the time and concentration of gum, in most cases the pH and brix of the product decreased and the enzyme browning index and tissue stiffness decreased in reverse. The highest level of tasting was for alginate 1%.