Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes (original) (raw)
Related papers
Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit
Postharvest Biology and Technology, 2007
Tomato fruit (Lycopersicon esculentum L. cv. Carousel) were exposed to ozone concentrations ranging between 0.005 (controls) and 1.0 mol 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 -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 2 O 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 mol mol −1 ), with the effect persisting following packaging.
Tomato redness for assessing ozone treatment to extend the shelf life
Journal of Food Engineering, 2010
Ozone could be seen as an alternative to refrigeration in order to enhance tomato shelf life in areas where cold facilities are not available. However, the effect of ozone on fruit ripening and quality is still unclear. From the other side, it is well known that tomato ripening can be correlated to the development of red color. Therefore, experiments were carried out to develop a redness index to characterize the dynamics of ripening which was further used to characterize the effect of ozone on storage and ripening. Several gaseous ozone treatments were applied. Color changes from green to red were monitored. Ozone treatment delayed both the development of red color as well as of rotting. Color development and rotting followed a trend like that described by Hill's equation. Shelf life was enhanced by 12 days when treated tomatoes were stored at 15°C. The longer shelf like was mainly due to a reduction in surface microbial count. Analysis through mathematical modeling allowed establishing the dynamics of shelf life as a function of red color development.
Vegetable Crops Research Bulletin, 2010
Effect of ozone on three different growth phase of tomato (Lycopersicon esculentum cv. Pusa ruby) crop namely, Early Vegetative Phase (EVP), 30 days old plants; Late Vegetative Phase (LVP), 45 days old plants; and Fruiting Phase (FP), 60 days old plants were exposed to ozone concentrations (75 ppb and 150 ppb) in closed top dynamic chambers for 12 days period. Ozone exposed tomato plants of all the three growth stages exhibited visible injury symptoms as chlorotic spots in variable intensity. Effect of ozone exposure on tomato crop plants was examined with respect to isoprene emission, growth and yield parameters. Enhancement in isoprene emission was observed from ozone exposed tomato plants as compared to unexposed plants. In exposed plants of early vegetative phase isoprene emission was 127% and 187% higher immediately after (within 1 hr) 75 ppb and 150 ppb ozone exposure respectively as compared to unexposed plants. Significant (p≤0.001) reduction in ozone exposed plants shoot length (2 to 10.5%), chlorophyll content (7 to 39%), carotenoids contents (5 to 42%), shoot biomass (upto 44%) and root biomass (8 to 65%) were observed as compared to unexposed plant. It was found that ozone exposure was more detrimental to LVP in comparison to FP and EVP. The results of the study also showed that 150 ppb of ozone exerted more harmful effects on the growth of different growth phases of tomato plants than 75 ppb ozone.
Physiological and Nutritional Responses to Ozone Application in Tomato Seedling Plants
Agriculture
Research on environmentally friendly techniques for the agroindustry is growing constantly. In this sense, the supply of ozone (O3) has been taken into consideration, especially for disinfection because of its high oxidizing power. However, there is not enough information about the application of dissolved O3 via fertigation in crops. For that reason, in this study, two trials were carried out simultaneously to determine the consequences of O3 application on plant growth and quality of tomato plants. The first trial aimed to assess the effects on tomato fertigated with the nutrient solution and the application of O3. The second trial was performed to establish the ideal O3 supply rate for tomato plants. In both experiments, we measured the biometric, physiological, and nutritional parameters of the tomato plant. The results obtained showed that the application of O3 treatment resulted in the highest overall dry weight gain, whereas O3 application decreased leaf proline and total sol...
Ozone gas has been studied to extend the shelf life of a green mature tomato (REO GRANDE) under controlled atmosphere. Ozone is generated from a mixture of a moisture-free air and oxygen and further diluted with air before being applied to the reactor. Different ozone doses (2, 7, 21 mg O 3 /g tomato) and contact times per day (20 min, 1h, 3h) for 14 days experiments are used. In addition dry air was flown through the control chamber for 1h. Temperature and relative humidity are monitored and are kept constant at about 17±1 o C and 90%-95% RH respectively. The effect of ozone on weight loss, fruit external visual condition, total soluble solids, titratable acidity, ascorbic acid, and total carotene was determined. It is believed that ozone oxidised ethylene and reduced the respiration rate, thus hindered the ripening process.
Food chemistry, 2016
Controlling storage atmosphere is a key factor for delaying postharvest fruit quality loss. The objective of this study is to evaluate its influence on physico-chemical, sensorial and nutritional quality attributes of two tomato fruit cultivars (Delizia and Pitenza) that respectively have a short- and long-storage life. To that end, the effect of two types of bags with different gas permeability, combined or not with an ethylene sorbent, on tomato organoleptic and nutritional properties were compared during fruit storage at 13°C. CO2 and O2 were critical factors for controlling tomato postharvest behaviour. Weight loss, firmness, color and visual quality were only affected by bag permeability just as total sugar content and acidity for Pitenza tomatoes. (trans)-2-Hexenal also appears to be related with CO2 and O2 levels. Lycopene, total phenols (TP) and ascorbic acid (AA) contents were also affected by the packaging form and the storage length. Ethylene removal in combination with M...
IOP Conference Series: Earth and Environmental Science
Tomato is very important vegetable crop but has short shelf life. The objective of this research was to determine the effect of ozone and packaging combination treatment on the quality and the storage life of tomato fruit. There were six treatments including: control (without ozone and packaging); without ozone and packaged with polyethylene bag; without ozone and polyethylene terephtalate punnet; with ozone but without packaging; with ozone and packaged with polyethylene bag; and with ozone and polyethylene terephtalate punnet. Each treatment was made into 3 replications. Tomato samples were harvested at turning stage. Ozone treatment was applied for 60 seconds. Tomatoes were then treated with and without packaging. The fruit were then stored at room temperature for up to 12 days. The parameters for assessment were water content, color, texture, weight loss and the population of naturally contamination Escherichia coli. Each parameter was assessed on day 0, 6 and 12 of storage. The results indicated that combination of ozone and packaging treatments significantly affected the physical and biochemical changes (water content, color, texture and weight loss) of the fruit, suppressed the microbiological contamination on the fruit and maintained fruit freshness or quality after 12 days of storage. The combination of ozone and perforated polyethylene packaging treatment was the best treatment to maintain the quality and prolonged the shelf life of tomato fruit to be 12 days at room temperature.