Effect of a kind of edible film on the physiology and quality of fresh-cut apples

Red Fuji apples were as raw materials to study the effect of mixed edible film on the preservation of fresh-cut apple. And the experiment analyzed the fresh-cut apple physiological and quality indexes such as respiration rate, polyphenol oxidase activity (PPO) , free phenol content, hardness, soluble solids content (SSC) and VCcontent. Results showed that the mixed edible film could significantly inhibit the respiration and PPO of fresh-cut apple and thus inhibit the enzymatic browning of fresh-cut apple. Coating with mixed edible film, the fresh-cut apple 's hardness reduced slowly, maintaining higher SSC, VCand free phenol content than the control group, and maintaining a better appearance, texture, nutrition and quality.