A vitamin B12-fortified (0.25 mg L−1) chitosan (10 g L−1) coating was applied to a ready-to-blend fresh-cut salad including melon, pineapple and carrot, which was stored at 5 ℃ up to nine days. Uncoated samples were used as control while the vitamin B12 effect was compared to non-fortified chitosan-coated samples. Beverages were prepared on blending days 0, 4, 7 and 9 with subsequent storage at 5 ℃ for 0, 24 and 48 h. Physicochemical quality of fresh blended beverages was well preserved throughout storage. The chitosan coating highly reduced epiphytic microflora growth and polyphenoloxidase/peroxidase activities. No relevant variations of total phenolic contents were observed between different fresh blended beverages. However, its total antioxidant capacity reported after blending was lower as storage time of ready-to-blend samples increased. Fortified samples showed a vitamin B12 content of 8.6 µg kg−1 on processing day, ensuring 200 mL of such beverage the recommended daily intake of this vitamin. In conclusion, a ready-to-blend fruit/vegetable mix, fortified with vitamin B12, was developed with a shelf life of nine days at 5 ℃ showing the prepared beverages good quality during subsequent storage for 48 h at 5 ℃.
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