EFFECT OF PE/AG2O NANO-PACKAGING ON THE QUALITY OF APPLE SLICES

Effects of low-density polyethylene (LDPE) packaging and nano-structured silver-polyethylene (PE/Ag2O) packaging on the overall sensory quality, color, weight and solute loss of fresh-cut apples stored at 5 and 15C were studied in this research. Results showed that, compared with normal LDPE packaging, the PE/Ag2O packaging helped to maintain the freshness of apple slices. Nano-structured PE/Ag2O bag delayed apple browning and decreased the weight loss of apple slices during storage. In addition, it can also prevent apple slices from microbial spoilage. As a result, the quality of apple slices saved at 5C in PE/Ag2O bag was acceptable in 12 days, while those held in LDPE bag showed some deterioration in 6 days. Furthermore, considering the potential health risk resulting from silver leak, the safety of PE/Ag2O bag was evaluated, and the result indicated an acceptable safety for food packaging. PRACTICAL APPLICATIONS Types of nano-structured bags are recently commercialized for food packaging in many countries, but few documents report their performance in quality maintenance. This study indicates that nano-structured PE/Ag2O bag is effective in maintaining the freshness of apple slices with extended shelf-life. Results of this work may be useful for promoting the acceptance and application of similar nano-packaging in the quality maintenance of fresh-cut products.