Effects of sodium caseinate- and milk protein concentrate-based edible coatings on the postharvest quality of Bing cherries

Certel M., Uslu M. K., Ozdemir F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.84, sa.10, ss.1229-1234, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 84 Sayı: 10
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1002/jsfa.1755
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1229-1234
  • Anahtar Kelimeler: sodium casemate, milk proteins, beeswax, stearic-palmitic acid blend, edible coating, Bing cherry, postharvest quality, WATER-VAPOR PERMEABILITY, STORAGE LIFE, FILMS, TEMPERATURE, TOMATOES, OXYGEN
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Bing cherries were coated with sodium caseinate- or milk protein concentrate-based edible coatings. Besides the proteins (100g kg(-1)), the coating formulations also included glycerol (about 300gkg(-1) protein) and either beeswax or a stearic-palmitic acid blend at a concentration of 0, 100 or 300g lipid phase kg(-1) of protein. All coatings, especially those containing 300g 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.