Edible coatings made from alginate were investigated for their capacity to preserve the
quality of minimally processed 'Gala'apples. Apple wedges were immersed in a calcium
chloride solution and subsequently coated with one of three different coating formulations:
alginate, alginate-acetylated monoglyceride-linoleic acid, and alginate-butter-linoleic acid.
Apple wedges were stored at 5° C in 85% RH. Weight loss, color, texture, volatiles profile,
microbial load, titratable acidity, and soluble solids were assessed over storage. Overall, it …