en Food Science Food Science پژوهشي Research <strong>Background and Objectives: </strong>Production and consumption of freshly-cut fruits have been increased in recent decades. &nbsp;One of the major problems in storage of freshly-cut fruits, the color change, is a result of the oxidative reactions of phenolic compounds by polyphenol oxidases. Various treatments such as coating and refrigeration are used to improve quality and shelf-life of the fresh-cut fruits. The aim of this study was to assess effects of various functional mucilages as polysaccharide food coatings on qualitative parameters of freshly-cut apple slices during cold storage.<br> <strong>Materials and Methods: </strong>In this study, active edible coatings, using <em>Plantago major</em>,<em> P. psyllium</em> and <em>Descurainia Sophia</em> mucilages, were prepared. Then, effects of various coating solutions on physicochemical characterizes of freshly-cut apple slices were assessed during cold storage.<br> <strong>Results: </strong>Results indicated that samples treated with <em>D. sophia</em> included the greatest titrable acidity value and the lowest brix and browning index (BI), compared to another treatment. On Day 10 of storage, samples treated with <em>P. psyllium</em> showed the highest contents of vitamin C, firmness and inhibitory effects on the bacterial growth. Use of <em>P. psyllium</em>, as an edible coating, produced a 0.7 log CFU/g decrease in bacterial counts<span dir="RTL">.</span><br> <strong>Conclusions: </strong>In conclusion, <em>P. psyllium</em> L. mucilage is recommended as a novel edible coating to improve quality of freshly-cut apples. Natural mucilage, Functional properties, Freshly-cut apple, Shelf-life 21 27 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-587-4&slc_lang=en&sid=1 Mohammad Noshad mo.noshad@gmail.com 10031947532846003585 10031947532846003585 Yes Department of Food Science & Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Mostafa Rahmati-Joneidabad mo.noshad@gmail.com 10031947532846003586 10031947532846003586 No Department of Horticultural Science, Faculty of Agriculture, Khuzestan Agricultural Sciences and Natural Resources University Zahra Badvi mo.noshad@gmail.com 10031947532846003587 10031947532846003587 No Department of Horticultural Science, Faculty of Agriculture, Khuzestan Agricultural Sciences and Natural Resources University