Lookup NU author(s): Nicolaos Tzortzakis,
Professor Anne Borland,
Dr Ian Singleton,
Professor Jerry Barnes
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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. © 2007.
Author(s): Tzortzakis N, Borland A, Singleton I, Barnes J
Publication type: Article
Publication status: Published
Journal: Postharvest Biology and Technology
ISSN (print): 0925-5214
ISSN (electronic): 1873-2356
Publisher: Elsevier BV
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