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<p>This research study investigates the substantial impact of utilizing biodegradable, eco-friendly, and even edible coating films derived from whey proteins on extending the overall shelf life and improving various quality attributes of Golden Delicious apples. The samples underwent meticulous evaluation through the utilization of a digital fruit sclerometer and a portable digital refractometer. The results obtained during cold storage conditions demonstrated a slight yet notable increase over a duration spanning from 2 to 5 months following treatment with whey proteins. Furthermore, the weight loss of the sample exhibited a significant variation, shifting from an initial figure of 6.8% to a lower value of 5.75%. Additionally, the acidity and firmness of the sample underwent considerable modifications, changing from 20 to 6.5% and from 0.5 to an impressive 0.005, respectively. The comprehensive findings of this study strongly indicated that whey proteins present a highly suitable source for coating various vegetables and fruits, thereby effectively enhancing the overall shelf life of the product.</p>

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Effectiveness of edible coating in extending shelf life and enhancing quality properties of golden delicious apple

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年5月16日

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  • Haneen Tarawneh,
  • Hadeel Obeidat,
  • Samar Shawaqfeh,
  • Motasem Al-massad,
  • Nizar Alrabadi,
  • Manal Hiary,
  • Manar Talhouni,
  • Mohammad Alrosan

摘要

This research study investigates the substantial impact of utilizing biodegradable, eco-friendly, and even edible coating films derived from whey proteins on extending the overall shelf life and improving various quality attributes of Golden Delicious apples. The samples underwent meticulous evaluation through the utilization of a digital fruit sclerometer and a portable digital refractometer. The results obtained during cold storage conditions demonstrated a slight yet notable increase over a duration spanning from 2 to 5 months following treatment with whey proteins. Furthermore, the weight loss of the sample exhibited a significant variation, shifting from an initial figure of 6.8% to a lower value of 5.75%. Additionally, the acidity and firmness of the sample underwent considerable modifications, changing from 20 to 6.5% and from 0.5 to an impressive 0.005, respectively. The comprehensive findings of this study strongly indicated that whey proteins present a highly suitable source for coating various vegetables and fruits, thereby effectively enhancing the overall shelf life of the product.