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.