Effect of Whey Protein Edible Coating Incorporated with Mango Peel Extract on Postharvest Quality, Bioactive Compounds and Shelf Life of Broccoli

The present study evaluated the impact of edible coatings based on whey protein concentrate (WPC) and mango peel extract (MPE) shelf life, physicochemical, microbial properties minimally processed broccoli preserved at 5 ± 1 °C for 28 days. variations in physicochemical fresh-cuts were by determining following parameter changes: weight loss, color, respiration rate, ascorbic acid content (AsA), sulforaphane (SF), total phenolic (TPC), antioxidant activity (AOA), bacteria, fungi counts, sensory evaluation. Broccoli treated with WPC alone or combination MPE (WPC/MPE) 1% 3%, uncoated a control. obtained results revealed that all coated showed lower loss than fresh-cuts. coating WPC/MPE 3% recorded lowest among treatments; however, it wasn’t significantly compared to 1%. addition solution resulted higher value (-a*), indicating better green color retention decreased floret yellowing. All applied conserved bioactive compounds (AsA, SF, TPC) AOA ones. At end storage period, maximum values aforementioned followed 1%, score evaluation those alone. WPC-based combined highest reduction bacterial counts other treatments.