IMPROVING STORAGE LIFE OF CUT APPLE AND POTATO WITH EDIBLE COATING

Use of Nature Seal(TM) 1020, a cellulose-based edible coating, as carr ier of antioxidants, acidulants and preservatives prolonged the storag e life of cut apple and potato by about 1 week when stored in overwrap ped trays at 4 degrees C. Storage of coated apple discs in vacuum-pack ed trays reduced weight loss and browning compared to overwrapped tray storage. Ascorbic acid delayed browning more effectively when applied in an edible coating than in an aqueous solution. Similarly, the pres ervatives sodium benzoate and potassium sorbate were more effective in controlling certain microbial populations when applied in Nature Seal than in aqueous solutions, but less effective for others. Adjustment of coating pH to 2.5 gave optimal control of browning and microbial po pulations. Addition of soy protein to the original cellulose-based Nat ure Seal formulations reduced coating permeability to oxygen and water vapor. Cellulose formulations with protein were effective in controll ing weight loss, especially when the pH of the formulation was raised above that of the isoelectric point, pi, of the protein.