EXTENDING THE SHELF LIFE OF FRESH-CUT TOMATO USING BY-PRODUCT FROM CHEESE INDUSTRY

Abstract

ABSTRACT The effects of three whey permeates were investigated as potential natural washing treatment for fresh-cut tomato and compared with chlorine (120 ppm). Whey permeate-treated samples resulted in equivalent or better than chlorine for all these attributes. Whey permeates were equally effective as chlorine to control the microorganisms of fresh-cut tomato during storage. The microbial counts at day 10 were significantly reduced (∼1.0 log cfu/g) in all the treated samples compared with the control (water-treated) samples. Moreover whey permeate-treated fresh-cut tomatoes showed lower water activity (2%) and peroxidase activities (21%) than chlorinated samples after 10 days of storage. Whey permeate also inhibited the loss of firmness of treated tomato slices. Sensory scores for aroma were significantly higher in whey permeate-treated samples than chlorine-treated samples. Among the three types of whey permeate, delactosed permeate showed the best results in maintaining the quality of fresh-cut tomato. PRACTICAL APPLICATIONS The market sales of ready-to-eat fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes. The marketing of fresh-cut vegetables is limited by their short shelf life due to the quick decline in post-processing quality. Many attempts have been made to increase the shelf life of fresh-cut fruit and vegetables, and many attempts have been made to increase the use of whey permeate, a valuable by-product of the cheese processing industry. This paper takes an interesting approach by attempting to use whey permeate as a preserving agent of fresh-cut tomato quality during storage.