| Summary: | The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (<i>Malus pumila</i> Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (<i>p</i> < 0.05) in the <i>L</i>* value of cube color of cut apples. Fish gelatin−chitosan coatings mitigated the <i>L</i>* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin−chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin−chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
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