Abstract:

The effects of coating with Ginkgo biloba leave extract (containing 0.5 mg/mL flavonoids) alone or with added
sodium alginate (1%) on quality maintenance of fresh-cut ‘Red Fuji’ apples were evaluated by monitoring changes in the
color, firmness, weight loss, vitamin C content, phenol oxidase (PPO) activity, total bacterial count and sensory quality
during storage 4 ℃. Both coatings effectively reduced the respiration rate and ethylene release capacity, inhibited the decreases in
the contents of soluble solids, titratable acid and vitamin C, retarded in the reduction in weight loss and firmness, suppressed the
growth of microorganisms on the surface of apples, maintained the activities of PPO and peroxidase (POD) at lower levels, and
greatly preserved the quality of fresh-cut apples. Nevertheless, the composite coating was more effective.

Key words: Ginkgo biloba leaf extract, sodium alginate, fresh-cut ‘Red Fuji&rsquo, apple, quality preservation