The aim of this work was to evaluate the effect of two different cocoa-based coatings on some quality characteristics of fresh-cut fruits (grape and apple) during storage. Apples were cut into small pieces before application of cocoa coatings, while for grapes whole berries were used. Fruit samples were immersed in the cocoa dipping to obtain a thin layer of coating and then left to solidify. Coated products were packed in polyethylene terephthalate (PET) trays under atmospheric conditions and stored for 10 days at 6 °C and analysed at 0, 2, 4, 6, 8, 10 days for water activity, moisture, colour, texture, cell viability, microbiological and sensorial quality. Cocoa coatings provided positive effects on sensory properties of analysed fruit samples during storage. In general, coated grapes maintained better quality and microbiological characteristics compared to coated apple samples and uncoated ones showed general better performances mainly in terms of firmness and microbiological spoilage. All coated samples showed a shelf-life similar to uncoated ones, in particular from a microbiological point of view, generally until the 3rd day of storage for apples and the 6th day for grapes. Moreover, coating B showed better performances compared to A in enhancement of the shelf-life of fruits.

这项工作的目的是评估两种不同的可可基涂层对储存期间鲜切水果（葡萄和苹果）的某些品质特性的影响。在使用可可涂层之前，苹果被切成小块，而葡萄则使用整个浆果。将水果样品浸入可可粉中以获得薄薄的涂层，然后使其固化。将包衣的产品在大气条件下包装在聚对苯二甲酸乙二醇酯（PET）托盘中，并在6°C下保存10天，然后在0、2、4、6、8、10天分析其水分活度，水分，颜色，质地，细胞活力，微生物和感官质量。可可涂层在储存过程中对所分析的水果样品的感官特性产生积极影响。一般来说，与带涂层的苹果样品相比，带涂层的葡萄保持了更好的质量和微生物特性，未涂层的葡萄表现出总体上更好的性能，主要表现在硬度和微生物变质方面。所有包被的样品都显示出与未包被的样品相似的保存期限，特别是从微生物学的角度来看，通常直到苹果储存第3天和葡萄保存第6天为止。此外，与A相比，涂层B在延长水果的货架期方面表现出更好的性能。