M. Shahnawaz el al / Chemistry Journal (2013), Vol. 03, Issue 01, pp. 20-22 ISSN 2049-954X Available online at www.scientific-journals.co.uk 20 Research Paper A Study on the Shelf Life of Minimally Processed Apple with Edible Coatings Muhammad Shahnawaz*, Asif Wali and Saleem Abbass Department of Food Science and Technology, Karakoram International University Gilgit *E-Mail: nawaz_glt@yahoo.com Abstract In this experiment the effect of edible coating (apricot gum) was used to extend the shelf life of apple slices. The edible coating was applied at different concentrations i.e. 0.5, 1, 2 and 3%. Physicochemical characteristics of edible coated apple slices were analyzed at different time intervals. The analysis was carried out for 12 days with an interval of 4 days. Results showed that the treatments and storage intervals had significant (p<0.05) effect on both moisture and total soluble solids of apple slices. Moisture content was decreased from 78.66% to 73.11% whereas Total Soluble Solids (TSS) were increased from 8 to 10 o Brix during 12 days storage of apple slices. Keywords: Apple, edible Coatings, Storage, Physicochemical Characteristics 1. Introduction Apple belongs to Malus domestica species of rose family (Potter et al, 2007). It is the most widely civilized tree fruit that is used for humans (Javanmard, 2010). The tree originated in Western Asia. Apple has been consumed for thousands of years in Asia and Europe (Coart et al, 2006). Apples have been presented as a superior dish in tradition- nal and religious cultures. Apple is a climacteric fruit which is well-liked however, commercially significant fresh-cut apple turns brown fast occasionally in few seconds (Jiang & Joyce, 2002). The troubles with apple slices are weight loss, firmness loss and spoilage by microbes. Among many other ingredients, milk proteins and apricot gums could be more effective for maintaining the superiority of fresh-cut apples exclusive of disturbing the sensory properties (McHugh & Senesi, 2000 and Robertson et al, 2007). The USDA and FDA definitions for “minimally-process- ed” fruits and vegetables entail that fresh-cut (pre-cut) commodities have been freshly-cut, washed, packaged and maintained with refrigeration. Fresh-cut products can be in a raw form whereas processed (physically deformed); products may be treated with some additives or preservati- ves (FDA, 1998). Today’s customer is challenging for foods that have need of minimal process such as fresh-cut fruits and vegetable. This is essential because of demand- ing life styles, an increase in health perception and increased purchase power of the customer (Baldwin et al, 1995). In this regard, restaurants are the most important user of minimally processed fruits and vegetables (Ponce et al, 2008). The reason for their utilization is to condense the manpower and manage the waste (Xu et al, 2003). Minimally processed foods are vastly nutritious and extremely delicate. Edible coatings have a lot of return to mankind. For instance, they control microbial growth, safeguard the colour, texture and moisture and can efficiently expand the shelf life of the product (Chen & Dubinsky, 2003). Cytospora canker or gummosis is an extremely destructive disease of stone fruits (i.e. peaches, sweet cherries, apricots, and plums). The canker is caused by the Cytospora fungus that infects the tree bark. On 3- year-old or older peach trees, it has been estimated that at least one-third have cankers present on the trunks, scaffold limbs, and/or the fruiting wood. The usual symptom is the ambergum, or gummosis, which oozes from the infected area (Biggs et al, 1994).