Lebensm.-Wiss. U.-Technol.

36 (2003) 323329

Extending shelf-life of minimally processed apples with edible

coatings and antibrowning agents
J.Y. Leea, H.J. Parka,b,*, C.Y. Leec,1, W.Y. Choia
a
Graduate School of Biotechnology, Korea University, 1, 5-Ka, Anam-Dong, Sungbuk-Ku, Seoul 136-701, South Korea
b
Department of Packaging Science, Clemson University, Clemson, SC 29634-0370, USA
c
Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA
Received 26 August 2002; accepted 10 December 2002

Abstract

Effect of edible coatings in combination with antibrowning agents on minimally processed apple slices was studied during storage
at 3 C for 2 week. To control initial respiration rate of apple slices, edible coatings were applied to cut apples as semipermeable
barriers against air. Initial respiration rate showed a decrease by 5% and 20% in carrageenan (0.5 g/100 mL)-coated and whey
protein concentrate (5 g/100 mL)-coated apples, respectively, at 25 C. Edible coatings in combination with antibrowning agents
effectively prolonged the shelf-life of minimally processed apple slices by 2 week when stored in packed trays at 3 C. Addition of
various antibrowning agents to these coating solutions was advantageous in maintaining color during storage. Addition of CaCl2
(1 g/100 mL) signicantly inhibited the loss of rmness. These edible coatings in combination with antibrowning agents also showed
positive sensory analysis results and benecial reduction of microbial levels. WPC (5 g/100 mL) containing ascorbic acid (1 g/
100 mL) plus CaCl2 (1 g/100 mL) was the most effective preservation treatment in terms of sensory quality after 2 week.
r 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

Keywords: Minimally processed apples; Edible coatings; Initial respiration rate; Antibrowning agents; Color

1. Introduction and temperature (Ahvenainen, 1996). Because the rate

Recently, there has been an increasing market
demand for minimally processed fruits and vegetables
due to their fresh-like character, convenience, and
human heath benets. Minimal processing includes
grading, washing, sorting, peeling, slicing, chopping,
and then packaging. Since minimal processing results in
quality deterioration associated with water loss, soft-
ening, microbial contamination, increased respiration
and ethylene, and cut-surface browning, minimally
processed products become more perishable (Rolle &
Chism, 1987).
The respiration activity of minimally processed
products increases 1.27.0-fold, or even higher than
unprocessed, depending on the products, cutting grade,
*Corresponding author. Graduate School of Biotechnology, Korea
University, 1, 5-Ka, Anam-Dong, Sungbuk-Ku, Seoul 136-701, South
Korea. Tel.: +82-2-3290-3450; fax: +82-2-927-9028.
E-mail address: hjpark@mail.korea.ac.kr (H.J. Park).
1
Also for correspondence.
of respiration indicates how quickly a product may
deteriorate, increased respiration by tissue injury results
in a greatly reduced shelf-life compared to whole fruits
and vegetables. The use of edible coatings can reduce
respiration, thus prolonging product shelf-life (Baldwin,
Nisperos-Carriedo, & Baker, 1995a, b). Edible coatings
provide a semipermeable barrier against oxygen, carbon
dioxide (CO2), moisture, and solute movement; thereby
reducing respiration, water loss, and oxidation reaction
rates (Park, 1999). They are also useful as a carrier of
food additives such as antibrowning agents. Cellulose-
based coating was used for peeled carrots to control
surface whitening, carotene retention, and physiological
changes (Peiyin & Margaret, 1998). A polysaccharide/
lipid bilayer formulation reduced respiration of cut
apples (Wong, Tillin, Hudson, & Pavlath, 1994).
The color of products, such as apple slices, is an
important quality index. Brown apple slices are aesthe-
tically unattractive. The change in color is due to
oxidative reactions of phenolic compounds by poly-
phenol oxidase and the reaction products, o-quinones,

0023-6438/03/$30.00 r 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
doi:10.1016/S0023-6438(03)00014-8
324 J.Y. Lee et al. / Lebensm.-Wiss. U.-Technol. 36 (2003) 323329
to various polymerized products (Lee, 1999). Ascorbic
acid (AA), citric acid (CA), and some sulfur-containing
amino acids have been used as substitutes for sulte to
prevent enzymatic browning, alone or in combina-
tion with rming or antimicrobial agent (Dudley &
Hotchkiss, 1989; Langdon, 1987; Pizzocaro, Torreggiani,
& Gilardi, 1993). Son, Moon, and Lee (2001) investi-
gated the relative antibrowning activity of 36 commonly
known antibrowning agents under same conditions.
Until recently, there has been little research that
investigated the effect of the combination of edible
coatings and antibrowning agents for minimally pro-
cessed products to reduce respiration rate and inhibit
enzymatic browning.
The objective of this study was to develop procedures
for the use of edible coatings in combination with
antibrowning agent and to extend the shelf-life of
minimally processed apple slices.
2. Materials and methods
2.1. Apple samples
Apples were harvested at a commercial orchard in
Keochang (Korea) and placed in cold storage at 4 C
until used. The Fuji cultivar was chosen for this
experiment because of its wide use and the rapid
browning of slices after cutting. Selected apples of
uniform size and color were washed in distilled water
preceding treatment and cut in cubes of approximately
1.7 cm using a stainless-steel hand slicer. Apple slices
were treated in all test solutions for 2 min and drained
for 5 min at room temperature (25 C).
2.2. Edible coating preparation
k-Carrageenan was provided by MSC Co. (Yangsan,
Kyungnam, Korea). Whey protein concentrate (WPC)
powder was obtained from Proliant Inc. (IA, USA),
carboxymethyl cellulose sodium salt (CMC) from Aldrich
Co. Inc. (USA), polyethylene glycol 200 (PEG) and
calcium chloride from Yakuri Pure Chemicals Co. Ltd.
(Osaka, Japan), glycerol (99.0% reagent grade), oxalic acid
(OA) and CA from Showa Chemical Co., Ltd. (Japan),
and AA from Junsei Chemical Co., Japan, were used.
(a) Preparation of carrageenan coating solution: Car-
rageenan-based coating solutions (0.5 g/100 mL)
were prepared by dissolving carrageenan in distilled
water. A 50:50 (w/w) mixture of glycerol and PEG
200 was used as a plasticizer (0.75 g/g carrageenan).
The solutions were equilibrated at 70 C and stirred
vigorously with a magnetic stirrer bar for 40 min
on a hotplate. The solutions were cooled to room
temperature.
(b) Preparation of WPC coating solution: Coating
solutions were prepared with 5 g/100 mL WPC,
2.5 mL/100 mL glycerol, 0.25 g/100 mL CMC, and
0.125 g/100 mL CaCl2 according to a previous
method (Brault, Daprano, & Lacroix, 1997; Le
Tien, Vachon, Mateescu, & Lacroix, 2001; Re-
ssouany, Vachon, & Lacroix, 1998). The materials
were dissolved in distilled water and heated at 80 C
for 30 min. Heat was essential for the formation of
the intermolecular disulde bonds that improve
the mechanical properties of lm, particularly, the
oxygen barrier (McHugh & Krochta, 1994). CMC
was used as a matrix, and glycerol played the role of
a plasticizer. The solutions were cooled to room
temperature.
(c) Preparation of antibrowning agents: Dipping solu-
tions of AA, CA, OA, and their combinations were
tested on apple slices in a preliminary experiment
and the following concentrations were used: (1) 1 g/
100 mL AA; (2) 1 g/100 mL CA; (3) 0.05 g/100 mL
OA; (4) 1 g/100 mL AA+0.02 g/100 mL OA; (5) 1 g/
100 mL AA+0.5 g/100 mL CA; (6) 1 g/100 mL
AA+1 g/100 mL CaCl2. Distilled water was used
as a control.
2.3. Measurement of respiration rate
The effect of coating on CO2 was measured by
analyzing the headspace gas composition. Typically,
apple slices (100 g), coated or noncoated, were stored in
a 1100 mL tight-sealed glass container at 25 C for 24 h.
Headspace samples were withdrawn at various time
intervals and analyzed for CO2 by gas chromatography
(Hitachi Model 163, USA), equipped with a thermal
conductivity detector and a CTR 1 column (Alltech
Associates, Inc., USA). Helium was the carrier gas at
55 mL/min. The injector was 50 C, detector 100 C, and
the column was 50 C. All respiration rate measurements
were done in three replicates.
2.4. Measurement of color
Treated samples for color measurement were stored at
room temperature (25 C). The color of apple slices was
measured with a Minolta Chroma Meter Model CR-300
(Minolta. Co. Ltd., Japan) at 6 h intervals for 24 h. The
degree of browning was expressed as L-value and a-
value. The results were expressed as a mean value from
three replications of the 10 measured samples. Packaged
apple slices for storage were also measured using the
same method.
2.5. Storage conditions
Apple slices were prepared and dipped into
the following four coating solutions for 2 min:
 J.Y. Lee et al. / Lebensm.-Wiss. U.-Technol. 36 (2003) 323329
(1) CAR10.5 g/100 mL carrageenan coating solution
containing 1 g/100 mL AA+0.02 g/100 mL OA; (2)
CAR20.5 g/100 mL carrageenan coating solution con-
taining 1 g/100 mL AA+0.5 g/100 mL CA; (3) WPC1
5 g/100 mL WPC coating solution containing 1 g/100 mL
AA+0.02 g/100 mL OA; (4) WPC25 g/100 mL WPC
coating solution containing 1 g/100 mL AA+1 g/100 mL
CaCl2. Distilled water was used as a control. Apple
slices (100 g/bag) from each treatment were placed into
polyolen Cryovac packaging material (PD-961EZ)
(Gurbuz & Lee, 1997), and the packages were heat-
sealed by Imperse Sealer GV-450 (Gasung Packaging
Machinery Co., Korea). The O2 and CO2 permeabilities
of the material in cc/m2/day at 73 C and 1 atm were
7000 and 20,500, respectively. Packaged samples were
stored at 3 C for 2 week for evaluation in terms of
several quality factors.
2.6. Measurement of firmness
For rmness measurement, one measurement was
performed on each of 10 apple slices from each of the
three replicates. Firmness of apple slices was measured
with an Instron Universal Testing machine (Model 4465,
USA) using the compression mode (50% deformation).
The cross-head speed of 500 N load cell was 6 mm/min
and the probe diameter 3 cm. Compression force was
measured at the maximum peak of recorded force on the
chart and expressed as Newton (N).
2.7. Sensory analysis
Sensory properties were evaluated at room tempera-
ture (25 C) under uorescent light by 10 experienced
panelists. Panelists were served apple slices in randomly
coded containers. Each panelist was asked to rate three
apple quality attributes, color, rmness, and avor and
also overall preference. A 9-point hedonic scale was used
with 1=dislike extremely, 5=neither like nor dislike,
9=like extremely. Firmness evaluation was conducted
by crushing apple slices between nger tips. Statistical
analysis of the sensory data was performed by one way
ANOVA study. P-values of 0.05 or less were considered
signicant.
2.8. Microbiological analysis
For microbiological analysis, apple slices (10 g) were
removed aseptically from each package at the end of
storage and transferred into a sterile plastic tube to
which 15 mL of 0.1 g/100 mL sterile peptone water
(Difco Lab., Detroit, MI, USA) was added. The sample
and peptone solution were blended for 5 min in a
homogenizer (HMZ-20DN, Young-Ji, Korea). Serial
dilutions were made using sterile peptone water and then
pour plated onto plate count agar (PCA) (Difco Lab.,
325
Detroit, MI, USA). Duplicate plates were incubated for
2 d at 30 C to enumerate mesophiles, and 9 d at 10 C
for psychrotrophs. Colonies were counted and the
results expressed as cfu/g of apple. All measurements
were performed in two replicates.
3. Results and discussion
3.1. Effect of edible coatings on initial respiration rate
Table 1 shows the effect of carrageenan and WPC
edible coatings on initial respiration rate. The physical
damage or wounding caused by peeling and cutting
increases respiration rate and ethylene production
within minutes, thus the need to reduce initial respira-
tion rate is critical in extending shelf-life of minimally
processed fruits. All coatings tested reduced initial
respiration rate, and WPC coating had a signicantly
greater effect than carrageenan coating. Initial respira-
tion rate showed a decrease by about 5% and 20% in
the carrageenan- and WPC-coated apple slices, respec-
tively. Aqueous WPC solution was denatured with heat
to induce thioldisulde interchange and thiol oxidation
reactions thus promoting the formation of new inter-
molecular and intramolecular disulde cross-linkage
(McHugh & Krochta, 1994). Their water-insolubility
and oxygen barrier properties made them suitable as
coating to achieve internal modied atmospheres (MA)
within a fruit system. Le Tien et al. (2001) observed that
milk-based coatings were effective in delaying browning
reactions by acting as an oxygen barrier and reactive
oxidative species scavengers. Another possible reason
for the large reduction of initial respiration rate in
WPC-coated apples is the effect of calcium ion
contained in the aqueous WPC solution. Calcium ion
is known to inhibit respiratory activity and ethylene
production (Poovaiah, Glenn, & Reddy, 1988). Wong
et al. (1994) investigated that polysaccharide/lipid
bilayer formulation reduced respiration and ethylene
production of cut apples due to the diffusion barrier
properties of the lipid layer and the inhibitory effect of
the ascorbate buffer containing calcium. However,
considering the 0.125 g/100 mL concentration of CaCl2
in the WPC solution, the observed large reduction of
initial respiration rate seems to be due to oxygen barrier
Table 1
Effect of edible coatings on the initial respiration rate (CO2 mg/kg h) of
minimally processed apple slices at 25 C for 1 d
Edible coatings Initial respiration rate (CO2 mg/kg h)
Control 44.8070.56
0.5 g/100 ml carrageenan 42.5170.98
5 g/100 ml WPC 34.9571.79
Data shown are the means of three replicates7standard deviation.
326 J.Y. Lee et al. / Lebensm.-Wiss. U.-Technol. 36 (2003) 323329

properties of WPC coating rather than the effect of
calcium ion.
3.2. Effect of antibrowning agent on color
Various antibrowning agents as alternatives of sulte
were investigated. CA and AA have been reported
extensively for their antibrowning activity in minimally
processed fruits and vegetables (Son et al., 2001). CA is
a chelating agent and acidulant, reducing pH and
chelating copper in the active site of polyphenol oxidase
and, therefore, inactivating the enzyme polyphenol
oxidase (Gurbuz & Lee, 1997). However, 1 g/100 mL
CA dipping treatment resulted in signicantly lower
L-value and higher a-value than even the control in this
study (Fig. 1). Lower L-value and higher a-value
indicate greater browning. AA is believed to be a free-
radical scavenger and to prevent browning owing to its
reducing power (Lee, 1999). The inhibition of browning
was observed when apple slices were dipped in 75 g/
100 mL AA solution (Rocha, Brochado, & Morais,
82
81
80
79
L-value
1998). Nevertheless, the dip with 1 g/100 mL AA did not
seem to prevent color changes completely (Fig. 1). The
dip with 0.05 g/100 mL OA also was not sufcient in
preventing browning. OA was shown to prevent
enzymatic browning by acting as a competitive inhibitor
on catecholpolyphenol oxidase (Son et al., 2000). If AA
or OA were used alone, higher concentrations were
required to prevent browning effectively. Although high
oxalate intake in the diet may reduce the absorption of
certain minerals due to the formation of insoluble salts,
there is no concern about 0.05 g/100 mL oxalate because
of its low level (Son et al., 2001).
A synergistic effect was found on the apple slices
by mixing various antibrowning agents. The AA/CA
mixture and AA/OA mixture gave the best results on
apple slices at 25 C for 1 d. Due to the excellent
antibrowning activity of OA (Son, Moon, & Lee, 1999),
the color of apple slices was effectively maintained at its
low concentration in AA/OA solution. Similar effects in
color of apple slices have been observed previously with
mixed antibrowning agents (Son et al., 2001). The AA/
CaCl2 mixture resulted in a slightly lower L-value than
other mixtures (Fig. 1), but was visually as good as
the others. Pizzocaro et al. (1993) showed that the
combination of AA/CaCl2 prevented enzymatic brown-
ing of apple slices.
3.3. Color and firmness changes for storage

78 To investigate the effect of coating with antibrowning

agents on quality and shelf-life of apple slices, packaged
77
apple slices treated with four coating formulations were
76 stored at 3 C for 2 week. Edible coating treatments
effectively retarded enzymatic browning on minimally
75
processed apples during storage (Fig. 2). All four
74 coating formulations resulted in signicantly reduced
-1 rates of browning relative to noncoated apples. CAR1,
CAR2 and WPC2 coating treatments maintained apple
-2
slices free from browning for 2 week (Fig. 2). However,
WPC1 coating formulation did not delay browning of
apple slices after the 3rd day of storage, as indicated by
a-value

-3
low L- and high a-values.
WPC1 and WPC2 coating treatments were effective on
-4
maintenance of rmness (Fig. 3). WPC2 treated apples
had the highest rmness, since calcium chloride, a
-5 known rming agent, helped apple slices maintain
rmness. Calcium chloride treatments rm fruit tissue
-6 by reacting with pectic acid in the cell wall to form
0 5 10 15 20 25 30
calcium pectate which strengthens molecular bonding
Time (h) between constituents of cell wall (King & Bolin, 1989).
Fig. 1. Effect of various antibrowning agents on color changes of WPC1 treated apples also showed constant rmness
minimally processed apple slices at 25 C for 24 h. Vertical bars throughout 2 week of storage due to low level of Ca2+
represent standard deviation of the mean of three replications of the 10
contained in aqueous WPC solution. Agar, Massantini,
measured samples. ( , control; , 1 g/100 mL AA; , 1 g/100 mL
CA; , 0.05 g/100 mL OA; , 1 g/100 mL AA+0.02 g/100 mL OA; Hess-Pierce, and Kader (1999) reported that treatments
, 1 g/100 mL AA+0.5 g/100 mL CA; , 1 g/100 mL AA+1 g/ of calcium chloride or calcium lactate were effective in
100 mL CaCl2). rmness retention of kiwifruit slices. In contrast with
 J.Y. Lee et al. / Lebensm.-Wiss. U.-Technol. 36 (2003) 323329 327

82 CAR2 solution. This softening of apple slices may be

due to the pectic acid undergoing acid hydrolysis
80
(Ponting, Jackson, & Watters, 1971). Therefore, the
addition of calcium chloride to an acidic dipping
78
solution could minimize the softening of apple slices.
L-value

76
3.4. Sensory analysis
74
All edible coating treatments resulted in higher
72 sensory scores than noncoated apples for all quality
factors tested (Table 2). CAR1-coated apples showed the
70 best overall preference up to 1 week, but their fresh
colors were not maintained for the 2 week test period.
-1
CAR2 was the most effective treatment by sensory
analysis for color through 2 week, yet showed the lowest
-2 scores of rmness in agreement with instrumental data
(Fig. 3). WPC1 resulted in lower sensory scores for color
a-value

than other treatments. With respect to avor, WPC did

-3
not produce an off-avor of apple slices during the 2
week period despite the milky smell of the WPC
-4 solution. The highest overall preference of WPC2 treated
apples after 2 week storage was due to both good color
and rmness of apple slices. Panelists rated overall
-5
0 2 4 6 8 10 12 14 16 preference mainly by color and rmness of apple slices.
Time (d) Flavor was not a signicant factor in this study.
Fig. 2. Color changes of minimally processed apple slices during
2 week at 3 C. Vertical bars represent standard deviation 3.5. Microbiological analysis
of the mean of three replications of the 10 measured samples.
( , control; , 0.5 g/100 mL carrageenan+1 g/100 mL AA+0.02 g/ Edible coating treatment was effective in reducing
100 mL OA; , 0.5 g/100 mL carrageenan+1 g/100 mL AA+0.5 g/ levels of microbial count on PCA medium (data not
100 mL CA; , 5 g/100 mL WPC+1 g/100 mL AA+0.02 g/100 mL
OA; , 5 g/100 mL WPC+1 g/100 mL AA+1 g/100 mL CaCl2).
shown). Both mesophiles and psychrotrophs after 2
week storage did not exceed 104 cfu/g for all coated
120
apples, while the psychrotrophs count of noncoated
apples was over 106 cfu/g. Toxic substances may be
100
produced when microbiological counts exceed 106 cfu/g.
The storage experiment was not continued into the third
week due to microbial growth. Results indicated that the
Firmness (N)

80
product shelf-life was 2 week at 3 C. Carboxymethyl
cellulose coating with preservatives and an acidulant
60
seemed to have a synergistic effect for control of
microbial growth of apple slices (Baldwin, Nisperos-
40 Carriedo, Chen, & Hagenmaier, 1996).

20
0 2 4 6 8 10 12
Time (d)
Fig. 3. Firmness changes of minimally processed apple slices during 2
week at 3 C. Vertical bars represent standard deviation of the mean of
three replications of the 10 measured samples. ( , control;
, 0.5 g/100 mL carrageenan+1 g/100 mL AA+0.02 g/100 mL OA;
, 0.5 g/100 mL carrageenan+1 g/100 mL AA+0.5 g/100 mL CA;
, 5 g/100 mL WPC+1 g/100 mL AA+0.02 g/100 mL OA; , (5 g/100 mL) coatings with added antibrowning agents
5 g/100 mL WPC+1 g/100 mL AA+1 g/100 mL CaCl2).
WPC coatings, CAR-coated and noncoated apples
showed reduced rmness. CAR2 resulted in more severe
softening than CAR1 treatment because of lower pH of
14 16
4. Conclusions
Edible coatings in combination with antibrowning
agents effectively extended the shelf-life of minimally
processed apple slices by 2 week when stored in packed
trays at 3 C. Carrageenan (0.5 g/100 mL) or WPC
effectively maintained color of apple slices during
storage. A synergistic effect was found on color of the
apple slices by mixing AA, CA, OA and CaCl2.
Addition of CaCl2 (1 g/100 mL) inhibited the loss of
rmness, while addition of CA (0.5 g/100 mL) induced
328 J.Y. Lee et al. / Lebensm.-Wiss. U.-Technol. 36 (2003) 323329

Table 2
Sensory analysis of minimally processed apple slices during 2 week at 3 C

Sample Color Firmness Flavor Overall preference

d b b
After 3 d Control 2.40 3.70 5.40 2.90c
CAR1 7.60ab 5.90a 6.60ab 7.70a
CAR2 8.20a 4.00b 7.10a 6.80a
WPC1 5.20c 5.60a 5.10b 5.40b
WPC2 7.30b 7.20a 5.30b 7.10a

After 7 d Control 1.70d 4.80b 5.00b 2.10c

CAR1 7.70a 6.70a 6.80a 7.80a
CAR2 8.50a 4.30b 6.90a 6.30b
WPC1 4.20c 5.60ab 5.90ab 5.10b
WPC2 6.30b 7.00a 5.50ab 6.30b

After 14 d Control 1.70c 4.30c 4.60a 1.80c

CAR1 4.60b 5.30abc 5.00a 5.00b
CAR2 7.50a 4.75bc 5.88a 5.63b
WPC1 4.70b 6.00ab 4.70a 5.30b
WPC2 7.30a 6.90a 5.90a 7.10a

Data shown are the means of 10 judgments (CAR10.5 g/100 ml carrageenan+1 g/100 ml AA+0.02 g/100 ml OA; CAR20.5 g/100 ml
carrageenan+1 g/100 ml AA+0.5 g/100 ml CA; WPC15 g/100 ml WPC+1 g/100 ml AA+0.02 g/100 ml OA; WPC25 g/100 ml WPC+1 g/
100 ml AA+1 g/100 ml CaCl2).
a,b,c,d
Means on the same column in a same storage day with different letters are different (Po0.05).
e
9-Point hedonic scales where: 1=dislike extremely, 5=neither like nor dislike, 9=like extremely.

severe texture softening. These coating treatments also
showed positive sensory analysis results and reduction
of both mesophiles and psychrotrophs after 2 week
storage.
Acknowledgements
This study was supported by Ministry of Health and
Welfare, Republic of Korea.
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