naa a22 4500 510726488 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0907-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0907-5 Effect of Tapioca Starch/Decolorized Hsian-tsao Leaf Gum-Based Active Coatings on the Qualities of Fresh-Cut Apples [Elektronische Daten] [Shih-Ying Pan, Chien-Hsien Chen, Lih-Shiuh Lai] The effect of tapioca starch/decolorized hsian-tsao leaf gum (dHG)-based edible coatings with various food additives (including ascorbic acid, calcium chloride, and cinnamon oil) on the qualities and shelf life of fresh-cut "Fuji” apple pieces was investigated during the refrigerated storage. The initial respiration rate, headspace gas composition, color, texture, microbial quality, peroxidase activity, and sensory qualities were analyzed. The results were also compared to those for samples submerged in distilled water and the samples treated with 120-ppm chlorine solution widely used in the industry. It was found that ascorbic acid and cinnamon oil delayed the browning of fresh-cut apples effectively when being applied in the starch/dHG-based edible coating solutions. In combination with calcium chloride, starch/dHG coated fresh-cut apples retained satisfactory firmness. Incorporation of cinnamon oil in starch/dHG coatings significantly reduced the growth of microorganisms, respiration rate, CO2, and ethylene production of fresh-cut apples, but these apple pieces received lower scores in overall preference during sensory evaluation. Among the starch/dHG-based active coatings studied, starch/dHG coatings with ascorbic acid and calcium chloride are suggested for fresh-cut apples, as they could enhance qualities in terms of color and firmness, and prolong the shelf life up to 5-7days by providing reasonable microbial quality. Springer Science+Business Media, LLC, 2012 Edible coatings nationallicence Decolorized hsian-tsao leaf gum nationallicence Fresh-cut apples nationallicence Antibrowning nationallicence Cinnamon oil nationallicence Minimally processed fruits nationallicence Peroxidase nationallicence Pan Shih-Ying Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Rd., 402, Taichung, Taiwan aut Chen Chien-Hsien Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Rd., 402, Taichung, Taiwan aut Lai Lih-Shiuh Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Rd., 402, Taichung, Taiwan aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2059-2069 1935-5130 6:8<2059 2013 6 11947 https://doi.org/10.1007/s11947-012-0907-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0907-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pan Shih-Ying Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Rd., 402, Taichung, Taiwan aut NATIONALLICENCE 700 1- Chen Chien-Hsien Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Rd., 402, Taichung, Taiwan aut NATIONALLICENCE 700 1- Lai Lih-Shiuh Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Rd., 402, Taichung, Taiwan aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2059-2069 1935-5130 6:8<2059 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer