Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The trial to apply chitosan for durability prolongation of little processed apples was undertaken in the research. ‘Jester’ and ‘Rubin’ apple varieties were used in the ex-periment. Apple slices were placed for 2 minutes in solutions of browning inhibitors, then filtered on a sieve, packed under vacuum and stored up to 21 days at 5°C. Following solu-tions were applied: 1% citric acid, 1% ascorbic acid, 0.1% chitosan in 1% citric acid, and 0.1% chitosan in 1% ascorbic acid. Evaluation of apple quality made at the beginning, af-ter 7, 14 and 21 days of storage included: measurement of color parameters in CIE L* a* b* system, vitamin C content, pectin and protopectin levels, as well as sensor assessment. Ascorbic acid addition positively influenced the product’s color instrument measured, and chitosan presence positively affected the vitamin C behavior and pectin and protopectin contents in the product. ‘Rubin’ cv. apples maintained good color and consistency beyond 14-day storage. ‘Jester’ cv. apple samples maintained above the traits for a shorter period.