Document Type

Article

Rights

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

Disciplines

1.6 BIOLOGICAL SCIENCES

Publication Details

Food and bioprocess technology, November 2012, Volume 5, Issue 8, pp 3103-3114

DOI: 10.1007/s11947-011-0623-6

Abstract

The aim of this study was to examine the applicability of delactosed whey permeate 28 (DWP) treatment on preserving the quality and antioxidant attributes of fresh-cut 29 tomato. Tomatoes were treated with 3 % DWP by dipping, spraying and a 30 combination of both, stored at 4 °C for 10 days and compared with the industrial 31 standard, chlorine. The combination of dipping and spraying of DWP showed the best 32 results for all the markers tested. The combined treatment of dipping and spraying of 33 DWP significantly lowered total counts (~ 1.0 log cfu/g), yeast and moulds (~ 1.2 log 34 cfu/g), inhibited the loss of firmness (25 %) and reduced POD activity (15 %) of the 35 tomato slices after 10 days compared to the chlorine treatment. Moreover, DWP 36 treated tomatoes maintained significantly (p

DOI

https://doi.org/10.1007/s11947-011-0623-6

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