Abstract: Effect of edible coatings in combination with antibrowning agents on fresh-cut apple slices was studied. The results showed that the initial respiration rate was decreased by 5% and 20% in carrageenan (0.5%)-coated and whey protein concentrate (5%)-coated apples respectively at 25℃. Addition of antibrowning agents to the edible coating solutions was advantageous in maintaining color during storage. Addition of CaCl2 (1%) significantly inhibited the loss of firmness. These edible coatings compound preservative also showed positive sensory analysis results and beneficial reduction of microbial levels. WPC (5%) containing ascorbic acid (1%) plus CaCl2 (1%) was the most effective preservation treatment on fresh-cut apple slices at 3℃ for 2 weeks.

Key words:  , fresh-cut apples； edible coatings； respiration rate； antibrowning agents； color；