Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples

A novel method was developed to extend the shelf life and improve the quali ty of fresh-cut produce. Edible coatings and films were made from apple pur ee with various concentrations of fatty acids, fatty alcohols, beeswax, and vegetable oil. Apple pieces were coated with solutions or wrapped in prefo rmed films. Changes in moisture content and color were measured during stor age. Increasing concentrations of lipids significantly improved the moistur e barrier properties of films, Water vapor permeability varied from 69 to 3 25 g mm/kPa d m(2), Apple-based wraps significantly reduced moisture loss a nd browning in fresh-cut apples. Color was preserved for 12 d at 5 degrees C, Wraps were significantly more effective than coatings.