Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage

The objective of this study was to investigate the efficacy of delactosed whey permeate (DWP) treatment on the physico-chemical, microbial and antioxidant compounds of tomatoes stored at 15 °C for 21 days compared with traditional chlorine treatment. Fresh tomatoes were treated with 3 ml/100 ml DWP...

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Bibliographic Details
Published in:Food science & technology 2013-04, Vol.51 (1), p.367-374
Main Authors: Ahmed, Lubna, Martin-Diana, Ana B., Rico, Daniel, Barry-Ryan, Catherine
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
ascorbic acid
bags
Biological and medical sciences
chlorine
Delactosed whey permeate
Food industries
Fruit and vegetable industries
fruits
Fundamental and applied biological sciences. Psychology
Lycopersicon esculentum
Milk and cheese industries. Ice creams
nutritive value
odors
phenols
polypropylenes
Quality
Shelf-life
texture
Tomato
tomatoes
washing
whey
yeasts
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Summary:The objective of this study was to investigate the efficacy of delactosed whey permeate (DWP) treatment on the physico-chemical, microbial and antioxidant compounds of tomatoes stored at 15 °C for 21 days compared with traditional chlorine treatment. Fresh tomatoes were treated with 3 ml/100 ml DWP or 120 mg/l chlorine solutions and packed in perforated polypropylene bags. The results showed that DWP treatment significantly reduced the number of total aerobic counts (∼1.62 log cfu/g) and yeast and moulds (∼1.66 log cfu/g) of tomatoes compared to chlorine during storage. Moreover, the tomatoes treated by DWP remained firmer (22%) than the control fruits and maintained significantly (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2012.10.006