Extending shelf-life of fresh-cut potato with cactus Opuntia dillenii polysaccharide-based edible coatings

摘要

Cactus Opuntia dillenii polysaccharide (ODP) exhibits antibacterial and antioxidant activities and can form semi-permeable coatings. This study explored on extending the shelf-life of fresh-cut potato with ODP-based edible coatings. Fresh-cut potatoes were treated with ODP solutions of different concentrations (0.5%, 1% and 1.5%) and stored at 5 degrees C for 5 d. Treatment with ODP-based edible coatings effectively suppressed browning, microbial growth and respiration rate and inhibited weight loss and total sugar formation during storage at 5 degrees C compared with the control (p < 0.05). Based on the efficiency of ODP-based edible coatings, 1% was considered the optimum dose for preservation of fresh-cut potatoes. Results demonstrated that treatment with ODP-based edible coatings may be a practical method for extending the shelf-life of fresh-cut potatoes. (C) 2019 Elsevier B.V. All rights reserved.