Effect of formulation of edible coating based on whey protein and Zataria Multiflora Bioss extract on the shelf life of peach (Prunus Persica Cv.Anjiri)
Majid Javanmard
Abstracts of 7th International Postharvest Symposium 2012 (IPS2012). 25-29 June, 2012. Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. 238 pages.
2012
บทคัดย่อ
Edible concentrated whey protein-based (85% protein content) natural polymer substituted synthetic polymer was used in this study. Final number of coatings, according to response surface statistical method, was measured on 20 treatments repeated 6 times in the center point and effects of the three factors including whey protein (2.5 to 5 gr), Zataria multiflora Bioss extract (0 to 500 mlit) and glycerol (0.375 to 2.25 g) on the organoleptic (taste, juiciness, overall acceptability and degradability evaluation) and physicochemical (weight loss, texture toughness, colour changes, soluble solids and titratable acidity) characteristics of peach, were investigated at 4 °C during 21 days of storage. Peach was coated by immersion at 20°C and after the coating was dried, it was put into a disposable dish without a cap.