Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

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

10.1016/j.poly.2013.04.025.

Included in

Microbiology Commons

Share

COinS