Summary
The objective of this study was to evaluate the potential of turnip extract and xanthan gum in the conservation of minimally processed apples. The apples were washed, sanitized with sodium hypochlorite (200 ppm) for 15 minutes, peeled, and cut into eight pieces prior to being subjected to one of the following treatments in aqueous solution: A – water (control); B – turnip extract; C – turnip extract and CaCl2; D – xanthan gum, CaCl2 and glycerol; E – turnip extract, xanthan gum, CaCl2, and glycerol. Subsequently, the freshly cut apples were dried under ventilation on nylon screens to ensure drying of the coatings, and then packed in polystyrene trays, covered with polyvinylchloride films and stored at 4 ± 1 ° C for 13 days. The following parameters were evaluated: mass loss, firmness, colouration, pH value, soluble solids, and peroxidase/polyphenoloxidase activities. The edible coatings were found to be ineffective with respect to controlling mass loss, but the minimally processed apples coated with turnip extract maintained their initial levels of colouration, firmness and pH value. A considerable increase in peroxidase activity was registered for apples treated with turnip extract, suggesting that this effect may also be responsible for the reduction in browning. No advantage could be observed for the simultaneous presence of turnip extract and xanthan gum or calcium chloride. The turnip extract may represent an interesting alternative for applications to minimally processed apples, especially as it is a natural product, easily obtained, cost effective and contributes to the nutritional quality (e.g. as a source of calcium ions).
Keywords:
Minimally processed apple; Turnip; Enzymatic browning; Peroxidase; Edible coatings
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