Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots

The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was studied. Color, hardness, microbial growth, respiratory activity, and antioxidant properties of fresh-cut carrots were studied during 14 days of storage at 4 °C. The application of a pectin-based coating containing a lemon byproduct extract preserved carrots’ physiological parameters, reduced their physiological activity and, thus, delayed senescence. This aspect was also confirmed by the reduced O(2) consumption of the coated carrots due to the slowing down of the product’s metabolic reactions. Moreover, coated carrots were characterized by limited changes in colour (ΔE < 3) and white-blush development on both cortical tissue and vascular cylinder, and the presence of calcium chloride in the coating formulation helped to maintain carrots’ hardness throughout storage. In addition, treatment with pectin-based coating and lemon byproduct extract improved microbiological stability of fresh-cut carrots, showing the lowest value of total bacterial count immediately after treatment (2.58 log CFU g(−1)). This kind of treatment also resulted in a significant preservation of valuable compounds (17.22 mg GAE 100 g(−1)) and antioxidant activity level (289.49 µM Trolox 100 g(−1)), reducing the wounding stress induced by processing operations for at least ten days.