Effect of Lysozyme Coatings on the Storage and Preservation of Fresh-cut “Hanfu” Apples

To study the effect of lysozyme coatings on the quality of fresh-cut Hanfu apples, the fresh-cut apples were soaked in 0.01%, 0.05%, and 0.08% lysozyme solution for 2 min and drained. They were then packaged in a polyethylene(PE) film with a thickness of 0.11 mm and stored in a refrigerator at 4 ℃. Physiochemical indicators related to maturity and aging were measured every two days during the storage period. The results showed that in a comparison with control, the lysozyme coating treatment more effectively maintained the quality of fresh-cut apples, partially inhibited increases in relative conductivity, malondialdehyde(MDA) content, polyphenol oxidase(PPO) activity, and total bacterial count, and significantly maintained the peroxidase activity. After cold storage at 4 ℃ for 8 d, the quality of lysozyme-treated fresh-cut apples was effectively maintained in terms of sensory evaluation, hardness, color, soluble solids, and ascorbic acid content. Of the three concentrations of lysozyme coatings examined, the 0.08% lysozyme solution showed the best preservation, followed by the 0.05% lysozyme solution, and the 0.01% lysozyme solution did not show apparent effects on the preservation of freshness.