Journal of Advances in Food Science & Technology

Alginate and carboxymethyl cellulose (CMC) coatings alone and in combination with each other were investigated with regards to preservation and improved quality of ready-to-use (RTU) leek slices. Freshly harvested and around 1 cm thick slices of leek were coated with either CMC (1% and 2%) or alginate (1% and 2%) or in combination of alginate and CMC (1% and 2%, respectively), and compared with uncoated slices that served as controls. The leek slices were stored at a temperature of 5 ±1°C and 85-90% relative humidity for 20 days. The quality parameters viz. weight loss, color (L*, a*, b* values, whiteness index, saturation index, total color difference (ΔE)), electrolyte leakage, and visual quality scores were evaluated during the period of storage. The weight loss of coated leek slices was low in comparison with the controls, with CMC coatings offering the least loss of weight. While alginate coatings resulted in increased brightness of white slices, CMC coatings did not have any effect on L* values. Similar results were calculated from whiteness index of the white slices. CMC coatings alone were more efficient in preserving the green color than alginate coatings. Also, electrolyte leakage was reduced by CMC coatings; and visual quality scores of leek slices with CMC coating were higher than those with other treatments.