An innovative approach of development of edible coating for fresh cut apple fruit for value addition of horticultural produce

Abstract

In the current years the intake of fresh-cut fruits has been raising due to their numerous health benefits. Development of eatable coating on these minimally processed produce is considered as the recent alternative to reduce the quality deterioration and extend the shelf-life. The basic purpose of this research was to develop an edible coating and regulate the efficiency of this edible coating on the shelf-life of unprocessed apples. A range of solutions containing Sago, Oil, Lecithin and Glycerol were utilized as coating systems and Calcium chloride and Ascorbic acid solutions were used as pretreatment of the fresh cut apple so as to preserve the texture and delay the browning. Sensory evaluation and microbial analysis were done to determine quality and effectiveness of the coating. The overall analysis revealed that, the Sago-oil edible coating improved the shelf-life of fresh-cut apple, compared to the control.