Application of edible coating based on whey protein and Zataria multiflora extract for pear (Pyrus var. Shahmiveh)
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
The goal of coating development was to improve quality and increase durability of product. Application of edible coatings is a suitable method for fresh vegetables and fruits to maintain their quality and reduce wastage. In this study, durability of pear during 21 days of storage was investigated by using a coating based of whey protein (2.5-5%), Zataria Multiflora extract (0-500 mlit) and glycerol (0.375-2.25 g). This coating was produced by preparing a solution of concentrated whey protein (its protein content 85%) in distilled water and glycerol as plasticizers.