Effects of sodium caseinate- and milk protein concentrate-based edible coatings on the postharvest quality of Bing cherries
✍ Scribed by Muharrem Certel; Mustafa K Uslu; Feramuz Ozdemir
- Publisher
- John Wiley and Sons
- Year
- 2004
- Tongue
- English
- Weight
- 108 KB
- Volume
- 84
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
Bing cherries were coated with sodium caseinate‐ or milk protein concentrate‐based edible coatings. Besides the proteins (100 g kg^−1^), the coating formulations also included glycerol (about 300 g kg^−1^ protein) and either beeswax or a stearic–palmitic acid blend at a concentration of 0, 100 or 300 g lipid phase kg^−1^ of protein. All coatings, especially those containing 300 g kg^−1^ stearic–palmitic acid blend, successfully reduced water loss of the fruits. The edible coatings had a beneficial effect on the sensory quality of the cherries, and there were significant (p < 0.05) effects of the coating treatments on soluble solids, titratable acidity and pH. Copyright © 2004 Society of Chemical Industry