Effects of sodium caseinate- and milk protein concentrate-based edible coatings on the postharvest quality of Bing cherries
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.84, sa.10, ss.1229-1234, 2004 (SCI-Expanded, Scopus)
- 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.