The aim of the research was to measure the quality properties of cut apple pieces dipped in a pectin–cannabis flour coating during storage. The Granny Smith apple cultivar was used as the material in the research. Cut apple samples were stored in a refrigerator at +4 °C. During 4 days of storage, polyphenol content, antioxidant capacity, and weight loss were measured at three intervals (0 day, 2 days, and 4 days). Apple samples dipped in 1% pectin and 5% cannabis flour had higher polyphenol content, antioxidant capacity, and less weight loss in comparison with other pectin concentrations used. The research showed the utility of a pectin–cannabis flour coating for improving the quality of cut apple during cold (+4 °C) storage.
