The preservation effect of ascorbic acid and calcium chloride modified chitosan coating on fresh-cut apples at room temperature

• All the coatings possessed the ability to maintain AA content inner apple slices.
• CS-CaCl2 coating was good at anti-browning and quality maintaining.
• CS-CaCl2 coated apples have lower weight loss and higher AA content than CS-AA.

The consumption of fresh-cut apples has grown rapidly due to consumers’ increasing willingness to enjoy prepared and ready-to-eat fruits. But fresh-cut apples tend to experience severe enzymatic browning which discourages people to taste. Chitosan (CS) coating containing ascorbic acid (AA) or calcium chloride (CaCl2) were applied on fresh-cut apples in this work to observe their preservation effects. Their appearance, weight change were evaluated during the storage at room temperature, besides, AA content, soluble solid content were analyzed at the end of storage. CS-CaCl2 coating has better preservation effect than CS-AA coating when they were applied on fresh-cut apples. CS-CaCl2 coating showed lower weight loss and higher AA content of apple slices than CS-AA coating. CS-CaCl2 coating was also good at anti-browning in terms of the appearance of coated apple slices.

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