期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2008
卷号：26
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The objective of this study was the use of the bovine sweet milk whey as protective covering in strawberries "cultivar Dover" evaluating sensorial and microbiological aspects of the fruits during storage at 10ºC and 20°C. Strawberries were pre-selected, washed in abundant potable water, hygienized with chlorine and dried. Ten boxes containing eight samples each were used for each treatment. Application of the whey occurred by the immersion in recipients containing 100%, 50% and 0% (control). The weight loss in fruits stored at 20°C and treated with whey at 50% and 100% was of 1.2% and 1.3%, respectively, and the control showed a loss of 2.5%. In fruits stored at 10°C, the weight loss was 1.8% for milk whey 50% and 100% and 3.2%, for the control sample. The smaller contamination of moulds and yeasts occurred with milk whey 100%/10ºC treatment. The whey conferred a more brilliant aspect to the fruits, less dried up, and sepals with prominent green colour, especially in 100% whey milk treatment. In conclusion, the use of a 100% bovine sweet milk whey solution in strawberries stored at 10ºC can minimize moulds and yeasts contamination and preserves important characteristics, maintaining its original visual aspect.
