Effect of chitosan-based edible coatings applied by vacuum impregnation on quality preservation of fresh-cut carrot

Edible coatings based on high molecular weight chitosan, pure or combined with methylcellulose or oleic acid, were applied to fresh-cut carrots cv. Nantesa by simple immersion and by applying a vacuum pulse (5 kPa for 4 min). Water vapour resistance, colour, mechanical properties and respiration rates of non-coated and coated samples were determined. Coatings improved sample appearance, since they diminished the occurrence of the white blush during storage. When applied by simple immersion, they neither conferred significant barrier properties nor the preservation of the mechanical properties of fresh-cut carrot samples. In contrast, coating application with a vacuum pulse enhanced all the positive effects, since the resistance of water vapour transmission of the samples was significantly improved, and better preservation of the sample colour and mechanical response during cold storage was obtained. Differences in film composition did not significantly affect the coating behaviour, probably due to the variability induced by different factors when coatings were applied to the carrot surface.