Effect of different coatings in preventing deterioration and preserving the quality of fresh-cut nectarines (cv Big Top)

Fresh-cut nectarines are very perishable product, and thus have a short shelf-life. In this study, minimally processed nectarines (cv Big Top) were treated with chitosan (20 g/L), sodium alginate (20 g/L) and Chitoplant1 (20g/L), sealed in polypropylene plastic bags, and stored at 48C for 5 days. Effects of the coatings on nectarine slices shelf-life and qualitative attributes were evaluated by investigating changes in colors, browning potential, total soluble solids content, and titratable acidity. Changes in quality parameters were lower in coated samples as compared with the control. The alginate coatings were effective on delaying the evolution of the parameters related to postharvest ripening, such as color (Hue, L*) and loss of acidity. The application of sodium alginate coating could be used to reduce deteriorative processes, maintain quality and improve the shelf-life of fresh-cut nectarine stored at 48C.