Main Article Content
apple slice, edible coating, Aloe vera, green tea extract
The objective of present study was to evaluate the combined effect of edible coatings (gelatin, citric acid, ascorbic acid and calcium chloride) incorporated with aloe vera (50, 100, and 150%) and green tea (5, 10, and 15%) extracts on physicochemical, microbial, and sensorial properties of fresh-cut apples at 4 ºC for 16 days. Significant differences in terms of quality parameters were observed between the control and coated apple slices. The highest variation of quality parameters was observed in control, while the least variations were observed in coated slices with 150% aloe vera. Also, the softening trend was slowed down by edible coatings. Furthermore, in basic coatings, the microbial growth inhibition was a function of the aloe vera and green tea extracts concentrations. Generally, the higher concentrations of aloe vera and green tea extracts were found to maintain the quality parameters of apple slices for a longer time during the storage period.
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