Effects of sodium caseinate- and milk protein concentrate-based edible coatings on the postharvest quality of Bing cherries

Bing cherries were coated with sodium caseinate- or milk protein concentrate-based edible coatings. Besides the proteins (100 g kg^1), the coating formulations also included glycerol (about 300 g kg^-1 protein) and either beeswax or a stearic-palmitic acid blend at a concentration of 0, 100 or 300 g lipid phase kg^-1 of protein. All coatings, especially those containing 300 g 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.