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

Tzortzakis, Nikos; Borland, Anne; Singleton, Ian; Barnes, Jeremy

Abstract

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, CO2/H2O 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.

Citation

Tzortzakis, N., Borland, A., Singleton, I., & Barnes, J. (2007). Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit. Postharvest Biology and Technology, 45(3), 317-325. https://doi.org/10.1016/j.postharvbio.2007.03.004

• Journal Article Type: Article
• Acceptance Date: Mar 11, 2007
• Online Publication Date: May 18, 2007
• Publication Date: 2007-09
• Deposit Date: Jul 27, 2016
• Journal: Postharvest Biology and Technology
• Print ISSN: 0925-5214
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 45
• Issue: 3
• Pages: 317-325
• DOI: https://doi.org/10.1016/j.postharvbio.2007.03.004
• Keywords: Fruit storage; Preservation; Organoleptics; Sensory evaluation; Tomato
• Public URL: http://researchrepository.napier.ac.uk/Output/318469
• Publisher URL: http://www.sciencedirect.com/science/article/pii/S0925521407000907