Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples

- CMC and AA seemed to have a synergistic effect for control of surface browning of fresh-cut apple.
- PPO and POX enzyme activity in fresh-cut apple affected by AA treatment.
- Combination of CMC and AA maintained total antioxidant, vitamin C and fruit quality attributes during storage.

Fresh cut apples have a short shelf-life due to their high rate of deterioration, water loss and cut-surface browning that can rapidly reduce fruit quality. In this study the effects of carboxymethyl cellulose (CMC) coatings in combination with CaCl2 and ascorbic acid (AA) has been studied. Apple slices were dipped for 5 min in distilled water (uncoated), CMC (1% w/v) + CaCl2 (0.5%), or CMC (1%) + CaCl2 (0.5%) + AA (2%), and then stored at 4 °C, 90-95% (RH). The treatments suppressed browning, retained flesh firmness, and reduced soluble solid content, titratable acidity and pH changes of the slices. Browning incidence with CMC in combination with AA was lower than that of CMC solely. Vitamin C and antioxidant capacity in treatments was higher than that of uncoated. Coating treatments generally reduced total phenolic and flavonoid concentrations and polyphenol oxidase and peroxidase activity changes of slices during storage. These findings suggest that the combination use of CMC + AA may be useful for maintaining quality and reducing surface browning of fresh cut apples.