Quality attributes of map packaged ready-to-eat baby carrots by using chitosan-based coatings

•Carrots exhibited better results when MAP and chitosan coating were combined.•Chitosan-based coatings delayed microbial spoilage in carrots.•Chitosan coatings exhibited positive effects on the colour and texture of carrots.•Chitosan coatings did not cause adverse impact on sensory attributes of carrots.

Chitosan-based coatings were developed and their efficacy in maintaining the quality of baby carrots was studied over time. Coatings were applied through the use of spraying and dipping techniques. Baby carrots were packaged under modified atmosphere packaging (MAP) and stored at 4 °C. Different coating types were compared against untreated controls and were evaluated by monitoring parameters such as headspace gas composition, weight loss, pH, colour, texture and microbiological stability. The microbiological status of all stored products were determined through assessment of Bacillus cereus, total coliforms, Pseudomonas spp., Staphylococcus aureus, total viable counts, and yeast and moulds. Additionally, sensory evaluation was performed to study the effects of coatings in relation to customer acceptance. Results showed that chitosan-based coatings delayed microbial spoilage without causing adverse impacts on the quality attributes of baby carrots. Coatings exhibited positive effects on product colour and texture. Sensory analysis showed that overall acceptability of coated baby carrots were similar to uncoated samples. The very positive findings derived from this study could be expanded to investigate and apply other similar bioactive compounds to horticultural-based products in order to maintain product quality over longer shelf life periods.