| Summary: | Plasticized whey protein coatings have been shown to extend the shelf life of fresh produce. This thesis research was designed to determine consumer acceptance and perception of fresh-cut fruits and vegetables (FCFV) and edible coatings (EC) and to determine effects of plasticized whey protein coatings on quality of fresh-cut apples. Two studies were conducted. In the first study, a questionnaire on FCFV and EC was prepared and completed by 611 consumers. The data were analyzed using Probit analysis. In the second study, physical and microbial quality of fresh-cut (FC) apples coated with three whey proteins (30% glycerol added) each at 5% and/or 10% concentrations and water (as control), were determined during 13-day storage at 2°C. Consumers (30%) preferred commercially available FCFV to whole FV due to less preparation time and serving portions. Females were more likely to consume/use FCFV than males. Hispanic/Spanish consumers were less likely to consume/use FCFV compared to Caucasians. As an income level decreased the probability of eating/using FCFV decreased and preference for canned FV to FCFV increased. Compared to Caucasians, Asians were more and Hispanic/Spanish were less aware of EC. Some consumers would not buy coated FCFV if coating materials were of animal origins. A 7% increase in purchase intent was observed after advantages of EC had been described to consumers. The 10%WPC coating was most effective in minimizing weight loss. There were no changes in color lightness of apples coated with WPC/WPI, whereas significantly decreased lightness was observed for control and PHWPC coated samples by the fourth day of storage. Firmness of coated samples did not change after 13-day storage compared to that of the control, which was undesirably soft. Overall, the total plate count ranged from 0-0.54logCFU/g for 10-days storage and no E.coli/Coliforms were detected. This study demonstrates potential of WPC as an EC for FC apples and helps the food industry meet consumer and market demand regarding FCFV.
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