Physicochemical and sensory evaluation of fresh-cut apples treated with chitosan-based edible coatings

Abstract

Edible coatings provide a protective layer on minimally processed fruits and vegetables and represent an environmentally friendly preservation method. The objective of this study is to evaluate the effectiveness of chitosan-based edible coatings in extending the shelf life of fresh-cut apples. Edible coatings have been formulated with chitosan (0.6–1.2% w/v) containing 0.8% ascorbic acid, 0.5% glycerol, and 0.1% Tween-80. Fresh-cut apples were dipped in the edible coatings for 60 s, air-dried, packed in aluminum foil containers, and stored at 4 °C for 12 days. Uncoated apples without chitosan served as controls. The effects of chitosan-ascorbic acid-glycerol-Tween-80 coatings on quality parameters including weight loss, browning, texture changes, acidity, ascorbic acid content, and sensory evaluation were monitored during refrigerated storage. Results showed that by day 12, control samples lost 27.9% of their weight, while coated samples with 1.2% chitosan lost only 24.2%. Edible coating samples with chitosan showed significantly lower deterioration compared to control samples (p<0.05). The colour (L* values of 63.16 for the 1.2% chitosan treatment vs. 45.75 for the control) and firmness of apples with edible coatings showed minimal changes by the end of storage. The formulation containing 0.8% chitosan with 0.8% ascorbic acid, 0.5% glycerol, and 0.1% Tween-80 demonstrated optimal overall acceptance in sensory evaluation, while the 1.2% chitosan formulation showed superior performance in objective quality parameters (weight loss and colour retention). These findings indicate that chitosan-based edible coatings effectively maintain quality and extend the shelf life of fresh-cut apples during refrigerated storage.