Whey Protein Concentrate Coating Incorporated with Modified Atmosphere Packaging for Extending Tangerines Shelf-Life: Physicochemical, Microbiological and Sensory Evaluation Through Refrigerated Storage

In this study, tangerines (Dancy) were packaged in modified atmosphere packaging to prevent microbial spoilage and quality degradation. Different concentrations of WPC (0, 5, 10, and 15%) were coated on tangerines and packed in polyethylene bags under MAP (5% oxygen, 15% carbon dioxide, and 80% nitrogen). During the 60-day storage period, the tangerines were kept in the refrigerator. During storage, tangerine samples showed an increase in bacterial, mold and yeast counts, soluble solids, weight loss, pH, color change, and O2 consumption and CO2 production. However, they decreased in acidity, ascorbic acid, firmness, and sensory properties. As a result of the WPC coating (10%) and packing in MAP, tangerines exhibited the lowest pH, soluble solids, weight loss, O2 consumption, and CO2 production (P < 0.05). The color change in tangerines coated with WPC was the lowest. Sensory scores of samples were increased by WPC coating. Microbial and fungal counts were also lowest in these samples. WPC coating and MAP conditions by delaying aging caused the maintenance of ascorbic acid, acidity, and firmness of tangerine samples. After 60 days of storage, the Lightness and Chroma index of tangerines coated with 5 and 10% WPC incorporated with MAP were within acceptable levels. Extending the shelf-life of tangerines was evidently achieved through the use of WPC coating and a controlled atmosphere (MAP) environment. To obtain a deeper understanding of the tangerines’ shelf-life, it is advisable to conduct research over an extended duration or under more accelerated conditions.