Effects of edible coatings on browning of fresh-cut peach fruits

In order to preserve the color of fresh-cut peach fruits and extend its shelf life, effects of three kinds of edible coatings（carrageenan, carboxymethyl cellulose(CMC), sodium alginate）and their combinations in two of them on qualities and oxidase activities of fresh-cut peache fruits during storage at 5℃ were investigated. The results showed that sodium alginate coating reduced the decline in Hunter L* value and the increase in Hunter a* or Hunter b* value and inhibited Polyphenol Oxidase (PPO) activity in peaches, but the similarl effects were not observed in peach fruits treated with carrageenan or carboxymethyl cellulose. The various composite coatings reduced the declines of Hunter L* value and the increases of Hunter a* or Hunter b* value, inhibited PPO activities and reduced the browning degrees of peach fruits. Among these composite coatings, the composite coatings of carrageenan and CMC exhibited the better effects. Browning of fresh-cut peach fruits was effective inhibited by sodium alginate coating and three composite coatings.