Effect of Delactosed Whey Permeat Treatment on Physiochemical, Sensorial, Nutritional and Microbial Properties of Whole Tomatoes During Postharvest Storage.

Authors

Lubna Ahmed, Technological University DublinFollow
Ana Belen Martin-Diana, Technological University DublinFollow
Daniel Rico, Technological University DublinFollow
Catherine Barry-Ryan, Technological University DublinFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Publication Details

LWT Food Science and Technology International, 51, 367-374

Abstract

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/100ml 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

DOI

https://doi.org/10.1016/j.poly.2013.04.025.

Recommended Citation

Ahmed, L., Martin-Diana, A.B., Rico, D., & Barry-Ryan, C., (2013) Effect of Delactosed Whey Permeate Treatment on Physiochemical, Sensorial, Nutritional and Microbial Properties of Whole Tomatoes during Postharvest Storage. LWT Food Science and Technology International, 51, 367-374 http://dx.doi.org/10.1016/j.poly.2013.04.025.