Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit

• Published in: Postharvest biology and technology Vol. 45; no. 3; pp. 317 - 325
• Main Authors: Tzortzakis, Nikos, Borland, Anne, Singleton, Ian, Barnes, Jeremy
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier B.V 01.09.2007; Elsevier Science
• Subjects: antioxidant activity; antioxidants; ascorbic acid; Biological and medical sciences; carotenoids; chemical composition; color; controlled atmosphere storage; ethylene production; firmness; Food industries; food quality; food storage; Fruit and vegetable industries; Fruit storage; Fundamental and applied biological sciences. Psychology; monosaccharides; nutritive value; organic acids and salts; Organoleptics; ozone; phenolic compounds; Preservation; Sensory evaluation; sensory properties; shelf life; Solanum lycopersicum var. lycopersicum; storage quality; Tomato; tomatoes; Organoleptics; Fruit storage; Preservation; Tomato; Sensory evaluation; Enrichment; Vegetables; Fruit; Ozone; Sensory analysis; Warehousing; Quality; Food preservation
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2007.03.004

Tomato fruit ( Lycopersicon esculentum L. cv. Carousel) were exposed to ozone concentrations ranging between 0.005 (controls) and 1.0 μmol mol −1 at 13 °C and 95% RH. Quality-related attributes and organoleptic characteristics were examined during and following ozone treatment. Levels of soluble sugars (glucose, fructose) were maintained in ozone-treated fruit following transfer to ‘clean air’, and a transient increase in β-carotene, lutein and lycopene content was observed in ozone-treated fruit, though the effect was not sustained. Ozone-enrichment also maintained fruit firmness in comparison with fruit stored in ‘clean air’. Ozone-treatment did not affect fruit weight loss, antioxidant status, CO 2/H 2O exchange, ethylene production or organic acid, vitamin C (pulp and seed) and total phenolic content. Panel trials (employing choice tests, based on both appearance and sensory evaluation) revealed an overwhelming preference for fruit subject to low-level ozone-enrichment (0.15 μmol mol −1), with the effect persisting following packaging.