title: Quality change of apple slices coated with Aloe vera gel during storage.
abstract: Fresh-cut apples are easily susceptible to browning and microbial spoilage. In this study, an edible coating prepared from Aloe vera gel containing antibrowning solution was applied to preserve the quality of fresh-cut apples during storage. Fresh-cut apples were treated with both an Aloe vera gel and an Aloe vera gel containing 0.5% cysteine and then stored at 4 °C for 16 d. The color, firmness, weight loss, soluble solid content, titratable acidity, microbial analysis, and sensory evaluation were analyzed during storage. Fresh-cut apples coated with the Aloe vera gel showed delayed browning and reduced weight loss and softening compared to the control. The Aloe vera gel coating was also effective in reducing the populations of the total aerobic bacteria and yeast and molds. In particular, Aloe vera gel containing 0.5% cysteine was most effective in delaying browning and the reduction of microbial populations among the treatments. These results suggest that an Aloe vera gel coating can be used for maintaining the quality of fresh-cut apples.
authors: Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon, 305-764, Republic of Korea.
authors: Hye-Yeon
authors: HY
authors: Song
authors: Wan-Shin
authors: WS
authors: Jo
authors: Nak-Bum
authors: NB
authors: Song
authors: Sea C
authors: SC
authors: Min
authors: Kyung Bin
authors: KB
authors: Song
mesh_terms: D000328:Adult; D000504:Aloe / Q000737:chemistry*; D003116:Color; D003545:Cysteine / Q000737:chemistry; D005260:Female; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D005638:Fruit / Q000382:microbiology; D006801:Humans; D015416:Maillard Reaction; D008297:Male; D027845:Malus / Q000737:chemistry* / Q000382:microbiology; D008855:Microscopy, Electron, Scanning
chemical_list: D003545:Cysteine