ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity and soluble solids content and consumer acceptance. The results indicated that WPC-gellan-coated fruits were rated highest for taste, glossiness, colour and overall acceptability and were lowest for weight loss in this study. Results also showed no significant difference in soluble solids content and titratable acidity between control and the coated apples after 4 weeks at 4°C.
Keywords: Apple, Edible Coating, Gellan Gum, Shelf-Life, Whey Protein Concentrate.