Influence of Whey Protein Concentrate ( WPC) Coating and Modified Atmosphere Packaging (MAP) on Quality Properties of Tangerine ( Dancy) during Storage

The purpose of this research was to study the effect of different concentrations of whey protein concentrate based coating (0, 5 and 10% w/v) and modified atmosphere packaging (5% oxygen, 15% carbon dioxide and 80% nitrogen) and atmospheric conditions (21% oxygen, 0/03% carbon dioxide and 78% nitrogen) on shelf life of Tangerine (Dancy) fruit at 0, 20, 40, and 60 days of storage at 4. In this study, firmness, total soluble solids (TSS), pH, acidity, weight loss, the concentration of oxygen and carbon dioxide changes in the packaging, ascorbic acid and the organoleptic characteristics of tangerine fruit under different treatments were investigated. The results showed that coated fruits with 10% whey protein concentrate and packed under modified atmosphere packaging had the highest tissue firmness, ascorbic acid and acidity. The lowest amount of pH (3.74), soluble solids (12.15) and weight loss percentage (5.12) related to these samples. The package containing sample coated with 10% whey protein concentrate showed the highest oxygen content and the lowest amount of carbon dioxide. Also the organoleptic characteristics of these samples had gained higher score by the panelists. The results of this study showed that using of modified atmosphere and whey protein concentrate coating improved the quality of stored tangerine.