Fresh-keeping coating properties of corn whisker polysaccharide composite

The rapid oxidation of fresh-cut surface of apples, which is prone to browning, poses a challenge. Corn whisk polysaccharide, known for its antioxidant properties, is a promising candidate for the development of a novel fresh-keeping coating to enhance storage quality, and extend the shelf life of fruits and vegetables. In the present work, corn whisk polysaccharide was combined with nine types of thickening agents, antioxidants, and bacteriostatic agents to formulate the coating agent. Based on sensory score, colour difference, weight loss rate, and enzyme activity, the study assessed the fresh-keeping efficacy of various coating agents on fresh-cut apples stored for 5 d at 4°C. Response surface testing identified the optimal composite coating formulation as follows: corn whisk polysaccharide at 0.49%, sodium alginate at 0.53%, phytic acid at 1.23%, and lysozyme at 1.02%. These conditions resulted in a △L* value of 0.938 for the fresh-cut apples. Further investigation into the antioxidant properties revealed that the activities of PPO (polyphenol oxidase) and POD (peroxidase) in the coated apples were lower compared to the blank control group during storage. This suggested that the composite preservative coating agent could enhance visual quality, and prolong the shelf life of fruits and vegetables.