Postharvest Application of Anti-Browning Agents and Edible Coatings for Shelf-Life Extension and Quality Maintenance of Fresh-Cut Apples
Aastha Dubey
School of Agriculture, Galgotias University, Greater Noida, 203201, Uttar Pradesh, India.
Uzma Manzoor
*
School of Agriculture, Galgotias University, Greater Noida, 203201, Uttar Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
Fresh-cut apples are highly valued for their convenience and nutritional value, yet their marketability is constrained by rapid enzymatic browning, tissue softening and loss of sensory quality during storage. Conventional preservation methods such as refrigeration and chemical additives offer only partial protection and often conflict with consumer demand for minimally processed, clean-label foods. Previous studies have evaluated either single or anti-browning agents over short storage periods with limited focus on browning or colour changes. There is still a significant research gap in the systematic evaluation of composite edible coatings, particularly those based on hydroxypropyl methylcellulose (HPMC) and anti-browning agents, evaluated across a variety of quality indicators over an extended storage period. The combined effects of edible coatings and anti-browning agents on the quality and shelf life of fresh-cut "Royal Gala" apples over 16 days of refrigeration (5 ± 2 °C) were examined in this study. The most effective treatment (T8: 1% HPMC + 0.5% CaCl₂ + 1.5% ascorbic acid) significantly reduced browning index and maintained quality attributes during storage. Aloe vera gel, Tulsi extract, cysteine, CaCl₂ + ascorbic acid and their combinations were the treatments. Browning index (BI), whiteness index (WI), browning potential (BP), headspace gas composition, and sensory attributes were used to evaluate quality. Among treatments, HPMC + CaCl₂ + ascorbic acid (T8) was most effective, significantly reducing BI to 53.52 ± 4.05 versus 246.3 ± 20.17 in the control, maintaining a WI of 54.04 ± 0.52 compared with 23.15 ± 1.32, reducing mean CO₂ accumulation to 16.7% versus 40.2%, and sustaining higher O₂ levels (−17.8% versus −40.6%). T8 also achieved the highest sensory ratings for firmness, flavour, and overall acceptability. This study provides a comparative evaluation of composite edible coatings incorporating hydrocolloids and anti-browning agents, highlighting their combined effectiveness in maintaining quality and extending the shelf life of fresh-cut apples. These results offer a practical, clean-label approach for the fresh-cut fruit industry to mitigate postharvest losses, enhance marketability and promote sustainable food supply chains.
Keywords: Edible coatings, fresh-cut apples, anti-browning agents, browning index, shelf-life extension, whiteness index