1、譯文：食品保鮮版權2009-10食品新鮮食品保鮮加工 食品保鮮的主要目的是減少微生物在貯藏期間的增長，從而使得食品保質期更長，減少危害。水果和蔬菜對人體是一個重要的補充，為人類飲食提供必要的礦物質和纖維素，是維持健康所必需的。由于種種原因，這種生產狀態并沒有被充分利用，而是大約有2530是因為變質被浪費。 水果和蔬菜大多是季節性作物也具有共有易腐性質。在良好的季節下可能會過剩，特別是本地的水果，由于交通設施不足，缺乏很好的交通線路和窮人提供包裝材料，剩余的水果不能迅速在市區的銷售。此外，剩余的食品因為冷藏設施不足所以不能儲存到淡季銷售。另外，由于太多的剩余，銷售者沒有得到它們因應有的價值，其中

2、有一些還是因為損壞而損失一個好價錢。 有兩種辦法可以解決這個問題。一個是在各大水果和蔬菜生產基地中心擴大冷凍冷藏設施，以確保在整個一年的新鮮水果和蔬菜的供應。另一種途徑，水果和蔬菜加工成可用于長期，并增加產品保存價值的各種產品。 食品加工，是一套無論在家里或在食品加工工業都可以把水果和蔬菜食品原料或成分轉化為人類或動物消費的其他形式食品的方法。保鮮水果和蔬菜的涂層 保鮮膜和保鮮食品密封涂層方法，披露了新鮮水果和蔬菜的保鮮膜。該涂層包括部分氫化植物油和硬脂酸兩部分活躍的要素。 水果和蔬菜具有引人注目的一個原因是它們很大程度上含有的豐富的色素。其中保鮮蔬菜中含有葉綠素，紅色，紫色的花青素等。食品加

3、工技術 食品保鮮是對待和處理食物的一種方法，它停止或大大減慢因微生物生長而是食物加快腐爛的速度。但是有些方法，卻使用良性細菌，酵母菌和真菌來添加特定的要素，保持或創造食品（如奶酪，酒等）的營養價值，而口感和味道是維持其作為重要食用價值的依據。這是文化的依賴，正如限定一個文化作為人類的食物可能卻不適合于另一種文化資格。浙江師范大學行知學院本科畢業設計(論文)外文翻譯 保存通常涉及防止細菌，真菌，和其他微生物的生長，延緩脂肪氧化，還包括抑制自然老化和變色。例如在研究蘋果的酶褐變原因時，它的削減褐變反應。有些食品保存方法要求必須密封，以防止與微生物再污染，而干燥能使食物不經任何特殊遏制進行長期儲存。

4、 這些應用程序常用方法包括干燥，噴霧干燥，冷凍干燥，冷凍，真空包裝，罐頭，糖水維護，結晶糖，食品輻照，添加防腐劑或惰性氣體，如二氧化碳。其他方法，不僅有助于保存食物，而且還添加香精，包括酸洗，腌制，煙，糖，酒精，糖結晶，固化保留。食品保鮮方法干燥食品保鮮 食品保存的最古老的方法之一，由于干燥降低了水的活動，以防止或延緩細菌的生長。也減少了-重量，使食物更便于攜帶。大多數種類的肉可干燥-，一個很好的例子就是牛肉干。許多水果也可以干燥，這個過程往往是適用于蘋果，梨，香蕉，芒果，木瓜，杏，和椰子。薩特葡萄干是葡萄干的所有形式。干燥也是谷物保存的一般方法，如小麥，玉米，燕麥，大麥，大米，小米和黑麥。食

5、品冷凍保存 在國內，冷凍也是一種最常用保存食物的商業化方法，包括準備食物，當然也不會在毫無準備的狀態要求他們凍結東西。例如，土豆雞蛋餅都存儲在冰箱，但土豆本身只需要一個涼爽黑暗的地方，以確保幾個月的存儲。許多國家在緊急情況下，冷藏庫提供大量，長期的戰略糧食。真空包裝食品保鮮 真空包裝指在真空環境中存儲的食品，通常是在一個密封袋或瓶子。在真空環境下，減少細菌生存所需的氧氣。真空包裝通常用于存儲堅果，以降低它的氧化損失。罐頭和瓶裝食品保鮮 坎寧涉及烹調食物，在無菌罐裝或密封，沸騰的容器殺死或削弱任何消毒后剩余細菌，發明家尼古拉阿珀特。各種食物對自然保護有不同程度的損壞，并可能要求的最后一步發生在一

6、個高壓鍋。像草莓高酸水果不需要防腐劑，可煮，只有很短的周期。而邊緣的水果，如西紅柿需要較長沸騰和增加其他酸性成分。低酸食品，如蔬菜，肉類，罐頭食品需要壓力。罐裝或瓶裝食品一旦保存，就不要輕易打開，已經打開的食品在腐爛狀況下是很危險的。在制罐過程中，缺乏質量控制可能滲入水或微生物。大多數這樣的失敗是因為分解迅速導致生成天然氣和膨脹或破裂CAN。但是，也出現了窮人制罐和惡劣的衛生導致厭氧梭狀芽孢桿菌產生內毒素的一種急性食品罐頭食品污染，引發嚴重疾病或死亡。它的毒素是由烹調變性，雖然煮熟的蘑菇，處理不好，但是罐裝以后，可以支持金黃色葡萄球菌，產生一個不是由罐裝或后續加熱破壞毒素的增長。脈沖電場處理

7、脈沖電場（PEF的）處理是一個由一個強電場脈沖手段簡單處理細胞的方法。PEF具有作為一種替代低溫殺菌消毒處理的食品類型的潛力。在PEF的處理，是一種物質放在兩個電極之間，然后脈沖電場應用。電場擴大了細胞膜殺死細胞并釋放其內容的毛孔。PEF的食品加工仍然是一個發展中的研究技術。有限的果汁工業的脈沖電場殺菌處理的申請。原文：Food PreservationCopyright © 2009-10 Food-FreshlyFood preservation processing The main aim of food preservation is to minimize the gro

8、wth of microorganisms during thestorage period, thus promoting longer shelf life and reduced hazard from eating the food. Fruit andvegetables are an important supplement to the human diet ass they provide the essential minerals andvitamins and fibre required for maintaining health. For various reaso

9、ns, this abundance of production isnot fully utilized and about 25-30% of it is wasted due to spoilage. Most of fruits and vegetables are seasonal crops and perishable in nature. In a good season there may be a local glut, particularly of fruit, but because of insufficient transport facilities, lack

10、 of good roads and poor availability of packing materials, the surplus cannot be taken quickly enough to the natural markets in urban areas. Moreover, the surplus often cannot be stored for sale in the off-season because of inadequate local cold storage facilities. Thus the cultivators do not get a

11、good price for their produce .because of the glut and some of it is spoiled resulting in complete loss. Two approaches are possible for solving this problem. One is the creation/expansion of coldstorage facilities in the fruit and vegetable producing regions themselves, as also in the major urban co

12、nsumption centres, to ensure supply of fresh fruits and vegetables throughout the year. Another approach is to process the fruits and vegetables into various products that could be preserved for a long time, and add to the value of the product. dehydrated foods, pickles etc. in the domestic market.

13、Moreover, there is considerable demand for some of these products in foreign markets e.g. Mangoes both fresh and canned, fruit juices, salted cashew and good foreign exchanges.Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into o

14、ther forms for consumption by humans or animals either in the home or by the food processing industry. Preservative coating for fruits and vegetables Preservative coating and method for preserving fresh foods seal coating, edibile coating There is disclosed a preservative coating for fresh fruits an

15、d vegetables. The coating comprises approximately a active elements include approximately two parts partially hydrogenated vegetable oil and one part stearic acid. Fruits and vegetables are attractive and eye-catching to a large degree becouse of richness of pigments that they contain. Preservation

16、of chlorophyll in vegetables, red to purple anthocyanins, in both fruits and vegetablesFood processing technology Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organi

17、sms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food f

18、it for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouratio

19、n that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored with

20、out any special containment for long periods. Common methods of applying these processes include drying, spray drying, freeze drying, freezing,vacuum-packing, canning, preserving in syrup, sugar crystallisation, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other

21、methods that not only help to preserve food, but also add flavour, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallisation and curing.Methods of food preservationDrying food preservation One of the oldest methods of food preservation is by drying, which reduces wate

22、r activity sufficiently to prevent or delay bacterial growth.citation needed Drying also reduces weight, making food more portable. Most types of meat can be dried; a good example is beef biltong. Many fruits can also be dried; for example, the process is often applied to apples, pears, bananas, man

23、goes, papaya, apricot, and coconut. Zante currants, sultanas and raisins are all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye.Food preservation freezing Freezing is also one of the most commonly used

24、 processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure m

25、any months' storage. Cold stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries.Vacuum packing Food preservation Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environme

26、nt strips bacteria of oxygen needed for survival, slowing spoiling. Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidationCanning and bottling food preservation Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or

27、weaken any remaining bacteria as a form of sterilization, inventor Nicolas Appert . Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a

28、short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Low acid foods, such as vegetables and meats require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been op

29、ened. Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture (underprocessing) a

30、nd poor hygiene allowing contamination of canned food by the obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Its toxin is denatured by

31、cooking, though. Cooked mushrooms, handled poorly and then canned, can support the growth of Staphylococcus aureus, which produces a toxin that is not destroyed by canning or subsequent reheating.Pulsed Electric Field ProcessingPulsed electric field (PEF) processing is a method for processing cells

32、by means of brief pulses of a strong electric field. PEF holds potential as a type of low temperature alternative pasteurization process for sterilizing food products. In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is applied. The electric field enlar

33、ges the pores of the cell membranes which kills the cells and releases their contents. PEF for food processing is a developing technology still being researched. There have been limited industrial applications of PEF processing for the pasteurization of fruit juices.譯文：對輕度加工嘎拉'蘋果保存海藻酸鈉涂層采后生物學與技術

34、45卷，第1期，2007年7月，頁89-96介紹可食性材料作為一個薄層應用于涂料，以提高質量和延長蘋果的保質期。如減少呼吸和水分的損失(凱斯特和芬內馬，1986年，Krochta,1991年，Krochta, 1992年和吉爾伯特和Biquet, 1996年)。食用涂料適用于蘋果，從而降低了衰減，延遲成熟和顏色變化，改善外觀，并作為抗微生物的載體功能，抗褐變劑，紋理促進劑，保健食品，風味和揮發性前體(奧利瓦斯和巴博薩-奧卡諾瓦斯，2005年)。一個蘋果，可食涂層的成功取決于選擇涂料具有保持一個理想的內部氣體(公園，1999年)的能力。海藻酸鈉薄膜是一種潛在的蘋果很好的選擇，因為這些影片變得強大

35、交叉時與鈣聯系在一起，并在同一時間，堅持通過這種交聯(海藻鈣，果膠的切蘋果表面)。海藻酸鈉是一種褐藻酸，一對D -甘露糖醛酸(男)和L -古羅糖醛酸(七聚合物鹽)。海藻酸鈉膜是窮人防潮障礙，因為它們是親水性薄膜，但是，鈣摻入降低了他們的水蒸汽滲透，使水不溶海藻片。作為水汽屏障，其在水中的跌幅（凱斯特和芬內馬，綠色和芬內馬1986年和1989年IK的綠色和.芬內馬，阻隔性能和食用，雙層薄膜，表面特征的溶解度）增加親水基薄膜的能力（食品科學。54(1989)頁。1393年至1399年。全文通過CrossRefGreener和芬內馬，1989年)。 幾種食用涂料已用于保存蘋果。Lee等人，(2003

36、)報道，蘋果切片涂有卡拉膠，抗壞血酸，檸檬酸，草酸，延長2小時，在托盤包裝3的周貨架壽命Sonti等。（2003）乳清濃縮蛋白和乳清分離蛋白涂層蘋果塊，獲得了延遲褐變和腐爛的紋理。乳清濃縮蛋白被證明在減少重量的損失更不是孤立涂層有效涂料。（佩雷斯加戈等，2003年）抑制用涂料含有乳清蛋白的蘋果切片褐變孤立和蜂蠟，但并沒有阻止涂層切蘋果水分流失，（布蘭科利和巴博薩-奧卡諾瓦斯，2000年）與麥芽糊精生產乙烯涂層和表面片蘋果片變色，甲基纖維素抗壞血酸和氯化鈣。（樂體蒽2001年）推遲了蘋果切片褐變的酪蛋白與鈣，羧甲基纖維素包衣片，和乳清蛋白濃縮物。這些與以前的研究相一致，本研究目的是探討關于維護切

37、片'嘎拉'蘋果品質海藻酸鈉可食涂料的潛在用途。涂層溶液配制在海藻酸鈉鈣溶液混合制備海藻酸鈉和水果糖的比例1:0.4:71.5分別。山梨酸鉀加入（0.25克每100克水），以獲得在約0.05（涂層蘋果水分蒸發后終濃度）。該解決方案是攪拌直到海藻酸鈉溶于（20分鐘）和存儲在冷藏過夜。此后，該解決方案大約用40分鐘時間真空消除被困空氣。如需海藻酸鈉鈣- AMG的溶液配制，含有褐藻膠的水溶液，果糖，水，山梨酸鉀（如海藻酸鈉鈣溶液濃度相同）了。解決的辦法是加熱到70，然后的AMG，甘油-單硬脂酸，亞油酸增加了。AMG的占總數的35%海藻酸鈉量和甘油-單硬脂酸和亞油酸分別為10和25的總脂

38、量。該解決方案是攪拌2分鐘，然后花用25000r/min（布林克曼儀器，韋斯特伯里，紐約）的轉速均質3分鐘。解決的辦法是儲存在冷藏過夜，并遭到了40分鐘，以消除真空被困空氣。在海藻酸鈉鈣，中頻的解決辦法是準備同樣的海藻酸鈉鈣- AMG的解決方案，而是加入乙酰單甘酯，黃油。 涂料中的應用 蘋果切片第一沉浸在一個10的氯化鈣溶液3秒，然后立即在（相應的解決方案浸泡海藻酸鈉鈣，海藻酸鈉，鈣的AMG，和ALG -鈣中頻）3秒蘋果在氯化鈣浸泡前沉浸在涂層解決方案，交聯海藻酸鈉與鈣，以形成更強的不溶性膜，交聯與天然果膠的水果表面，以獲得更好的附著力，以水果海藻酸鈉。蘋果切片浸泡，然后倒掉5分鐘和20分鐘的

39、食品脫水干燥在38。蘋果片作為對照組不治療或遭受干燥。蘋果切片放在塑料托盤開放和控制溫度箱存放在5和85（± 2）為9天相對濕度為后續分析。失水 要確定作為保濕屏障，八國集團各處理蘋果片重量海藻酸鈉涂層的有效性進行監測貯藏期間。這是假設減肥與水的損失完全相符。失重百分之相對于初始重量為重量計算，每2天的樣品一式三份。可滴定酸和可溶性固形物含量 蘋果酸和可溶性固形物含量分別每3天和9天，一式三份。在蘋果酸片含量測定滴定法。食物泥片與商業攪拌器及按獲得通過粗棉布的蘋果汁漿。蘋果汁中的酸是用0.1N氫氧化鈉滴定和每100毫升的蘋果汁蘋果酸毫克表示。在果汁中可溶性固形物，確定了3升阿貝折射儀

40、（米爾頓羅伊公司）使用的是蔗糖的規模在20的校準得到的果汁量下降了作為水的儲存片蘋果損失增加。這些較高的濃縮果汁有利于蘋果酸，可溶性固形物更高的價值。因此，蘋果酸，可溶性固形物量體重是獲得賠償損失如下： 其中X是可溶性固形物或從蘋果汁的減重前得到賠償蘋果酸價，為重量損失在時間t的百分比，V是相應的可溶性固形物蘋果去皮切片組織暴露了一個環境相對濕度較低，造成重大損失的重量。水發生虧損大幅增加與非涂布控制蘋果切片后，如圖所示1，經過2天的儲存，控制蘋果損失了大約20的重量，而失去了7包蘋果的重量（P<0.05）。海藻酸鈉涂層對蘋果切片證實工作水蒸氣屏障有效地在整個貯存期間（圖1）。這三個海藻

41、酸鈉涂層，海藻酸鈉鈣，海藻酸鈉，鈣的AMG，和ALG -鈣中頻，阻止生產于蘋果切片表面相對濕度高水分流失，從而減少對外部的梯度。最好的涂層，防止水損失海藻酸鈉鈣- AMG的性（P <0.05），這使得1:17.8:31.4的損失控制在10天蘋果性（P <0.05）。沒有性能差異，與海藻酸鈉鈣和ALG -鈣中頻涂料，它使大約28的比對照蘋果切片性（P<0.05，10天。黃等人，1994年）發現，涂層含有混合成分乳液似乎履行蒸氣屏障最佳。海藻酸鈉鈣涂層，其中不包含在他們的配方血脂，也阻礙減肥，雖然這是眾所周知，膠體不執行非常好，在高水活性食品水蒸氣障礙由于其高吸濕性質。但是，在這

42、種情況下，海藻酸鈉鈣涂層表現相對良好，限制水分流失。這可能是由于鈣能力交聯海藻酸鈉，使涂層不溶性，銘記的是，親水基片的能力，功能障礙，其水汽在水中減少（凱斯特和芬內馬，1986溶解度增加與綠色和芬內馬，1989年）。AMG已經被用于由Pavlath等酪蛋白和酪蛋白海藻酸鈉涂層。（1993年）和Krochta（1990），誰報告了水分涂在蘋果片減少損失。Krochta（1990）報道在50-70，減少水分流失。AMG的乙酰單甘酯是一種從完全氫化棉籽油（主要脂肪酸甘油酯：派生亞油酸，油酸，棕櫚和）。牛油另一方面，主要是由甘油三酯（68不飽和）。正如圖。1顯示，海藻酸鈉鈣+ AMG的表現好也比海藻酸

43、鈉鈣+中頻涂料水汽障礙。據卡珀和芬內馬（1984），含有飽和脂肪與不飽和更好的水蒸汽高于短鏈脂肪酸（如黃油）的阻隔性能，長鏈脂肪酸（如AMG的）形式涂料。前者產生了更加密集的結構和較少的流動性比不飽和短鏈脂肪酸。原文：Alginate Coatings for Preservation of Minimally Processed Gala ApplesPostharvest Biology and Technology Volume 45, Issue 1, July 2007, Pages 89-96Introduction Coatings of edible material appl

44、ied as a thin layer to enhance the quality and extend the shelf-life of cut apple fruit can work as a barrier reducing both respiration and water loss (Kester and Fennema, 1986, Krochta, 1991, Krochta, 1992 and Guilbert and Biquet, 1996). Edible coatings are applied on cut apples to produce a modifi

45、ed atmosphere, which reduces decay, delays ripening and color changes, improves appearance, and functions as a carrier of anti-microbials, anti-browning agents, texture enhancers, nutraceuticals, flavors, and volatile precursors (Olivas and Barbosa-Cánovas, 2005). The success of an edible coati

46、ng on apples depends on selecting coatings capable of maintaining a desirable internal gas composition appropriate for a specific product (Park, 1999). Alginate films are potentially a good option for cut apples, since these films become stronger when cross-linked with Ca, and at the same time, adhe

47、re to the cut apple surface through this cross-linking (alginate-Ca-pectin). Alginate is a salt of alginic acid, a polymer of d-mannuronic acid (M) and l-guluronic acid (G), which is isolated from brown seaweed (Sime, 1990). Alginate films are poor moisture-barriers, as they are hydrophilic films, h

48、owever, the incorporation of calcium reduces their water vapor permeability, making alginate films water insoluble. The capacity of hydrocolloid-based films as water vapor barriers increases as their solubility in water decreases (Kester and Fennema, 1986 and Greener and Fennema, 1989 I.K. Greener a

49、nd O. Fennema, Barrier properties and surface characteristics of edible, bilayer films, J. Food Sci. 54 (1989), pp. 13931399. Full Text via CrossRefGreener and Fennema, 1989). Several types of edible coatings have been used for preserving apples. Lee et al. (2003) reported that apple slices coated w

50、ith carrageenan, ascorbic acid, citric acid, and oxalic acid extended shelf-life by 2 weeks when packaged in trays at 3 °C. Sonti et al. (2003) coated apple cubes with whey protein concentrate and whey protein isolate, obtaining a delay in browning and texture decay. Whey protein concentrate co

51、atings proved to be more effective in reducing weight loss than isolate coatings. Pérez-Gago et al. (2003) inhibited browning of apple slices by using a coating containing whey protein isolate and beeswax, but the coating did not prevent moisture loss from cut apples. Brancoli and Barbosa-C

52、5;novas (2000) decreased ethylene production and surface discoloration of apple slices by coating slices with maltodextrin, methylcellulose ascorbic acid, and calcium chloride. Le Tien et al. (2001) delayed browning of apple slices by coating slices with calcium caseinate, carboxymethyl cellulose, a

53、nd whey protein concentrate. Consistent with these previous studies, the objective of this research was to explore the potential use of alginate edible coatings on preserving the quality of sliced Gala applesCoating solution preparation The Alg-Ca solution was prepared by mixing alginate and fructos

54、e in water in a proportion 1:0.4:71.5, respectively. Potassium sorbate was added (0.25 g per 100 g of water) to obtain a final concentration in the coated apple of around 0.05% (after evaporation of water). The ion was stirred until alginate was dissolved (20 min) and stored overnight under refriger

55、ation. Afterwards, the solution was subjected to vacuum for 40 min to eliminate trapped air. For preparation of the Alg-Ca-AMG solution, an aqueous solution containing alginate, fructose, water, and potassium sorbate (same concentration as in Alg-Ca solution) was made. The solution was heated to 70

56、°C, and then AMG, glycerol alpha-monostearate, and linoleic acid were added. AMG comprised 35% of total alginate amount and glycerol alpha-monostearate and linoleic acid were 10 and 25% of total lipid amount, respectively. The solution was stirred for 2 min and then homogenized for 3 min at 25,

57、000 rpm in a Benchtop Homogenizer PT 10/35 (Brinkmann Instruments, Westbury, NY). The solution was stored overnight under refrigeration and subjected to vacuum for 40 min to eliminate trapped air. The Alg-Ca-MF solution was prepared similarly to the Alg-Ca-AMG solution, but instead of acetylated mon

58、oglyceride, butter was added.Coating application Apple slices were first immersed in an aqueous solution of 10% CaCl2 for 3 s, then immediately immersed in corresponding solutions (Alg-Ca, Alg-Ca-AMG, and Alg-Ca-MF) for 3 s. Apples were immersed in CaCl2 prior to immersion in the coating solution, cross-linking the alginate with calcium in order to form a stronger insoluble film, and cross-linking the alginate with naturally occurring pectin on the fruit surface to obtain better adhesion to the fruit. The apple slices were dipped, then drained for 5 min and dried for 20