摘要：This study aimed to investigate the changes of some physicochemical and sensory quality of ready-to-eat
Amasya apples coated with chitosan and stevia combinations. Cube-shaped apples divided into three sample
groups: i- Control (C, without coating); ii- Chitosan (CH, dipped into film mixture consisting of 0.75%
chitosan, 1.5% glycerol, 2% ascorbic acid); iii- Chitosan-stevia (CHS, same CH film additionally contains
2.5% stevia extract). Some physicochemical and sensory analyzes were performed. Film coatings decreased
respiration rate, increased titration acidity but no weight loss was observed in all samples. CH and CHS
increased fruit hardness value at the beginning of storage, but in other days, statistically difference wasn’t
observed between samples (P >0.05). At the end of storage, a decrease was seen in L* values; but an increase
was seen in a* and b* values of samples (P ≤0.05). In addition, CHS samples wasn’t approved due to
herbaceous smell and taste of stevia.
