Effect of dıfferent edıble coatıngs on some qualıty parametres of cherry laurel (Prunus laurocerasus L. )

In this study, cherry laurel fruits are coated with edible films which are caseinat, SemperfreshTM and lechitin. These coated fruits compared with uncoated fruits in terms of weight loss, pH, brix, titrable acidity, total sugar, reducing sugar, sucrose, total phenolic content, ABTS-IC50, DPPH-IC50, number of total mesophilic aerobic bacteria, total yeast-mold count, color and ascorbic acid. In conclusion, values of SemperfreshTM coating are acceptable in terms of pH (4.63), titratable acidity (% 0.26), total sugar (11.96 g/100 g), invert sugar (11.77 g/100 g), sucrose (0.13 g/100g), values of caseinat coating are acceptable in terms of count of total mesophilic aerobic bacteria (3,44 log kob/g), total yeast-mold count (2.93 log kob/g) and values of lechitin coating are acceptable in terms of weight loss (% 6.77). In terms of total phenolic content and radical scavening activity, the most activity among coatings is determined in SemperfreshTM coating.