Work

Effect of the Combined Application of Aqueous Cabbage Seed Extract and Chitosan Solutions on the Shelf Life of Fresh-Cut Apple Cubes

Year: 2025

Type: article

Abstract: Enzymatic browning is the negative color effect of polyphenol oxidase activity in cut fresh fruit products, which reduces their quality, shelf life, and marketability. To preserve the color after cutting, apple cubes were treated with aqueous cabbage seed extracts (ACEs) at 5–10% w:v seed–water ratios, adjusted to pH 4.0 and 6.0 and 1% chitosan added to the ACE before preservation at 7 °C for 0–10 days. Chromatometric readings (L*, a*, and b*) and visual color score were used for shelf life calculation. The ACE total phenolics and glucosinolate levels showed differences among the 5–10% and control groups. Based on color score, uncoated or coated (chitosan or ACE combined with chitosan) apple cubes reached marketing limit levels (score > 3/5) on day one, but apple cubes treated with 5 or 10% ACE alone did so on day four, which was considered the effective shelf life. These findings were further supported by FT-IR analysis. ACE modification to pH 6.0 was more effective at keeping the natural cut apple color than pH 4.0. ACE treatment (at 5 or 10%) without coating is regarded as a very promising natural agent for extending the shelf life of fresh-cut apples, which is a key attribute in their marketing.

Source: Horticulturae

DOI: 10.3390/horticulturae11080953

Authors: Despina Alexaki, Athanasios Gerasopoulos, Dimitrios Gerasopoulos

Institution: Aristotle University of Thessaloniki

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,654