Journal
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Volume 14, Issue 7-8, Pages -Publisher
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2018-0012
Keywords
ozone; tomato; storage quality
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Funding
- Shan dong Province agricultural major technology innovation project [SDNYCX-2015-ZD06-02]
- Modern Vegetable Industry Technology System of Shan dong Province [SDAIT-05-21]
- project of Shan dong province Higher Educational Science and Technology Program [J14LE11]
- Qingdao Applied Basic Research Project [14-2-4-71-jch]
- Talents of Highlevel Scientific Research Foundation of Qingdao Agriculture University [631207]
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Effects of ozone treatment on the storage quality of post-harvest tomato were investigated. The tomatoes packed in microporous film were treated with 4.29 mg.(m(3))(-1), 8.57 mg.(m(3))(-1), 12.86 mg.(m(3))(-1) and 17.14 mg.(m(3))(-1) ozone gas for 1 h at 0 degrees C. The firmness, ethylene, vitamin C (VC), malonaldehyde (MDA), ascorbate peroxidase (APX), peroxidase (POD) and aromatic compounds were tested to determine the proper ozone concentrations. Compared with other treatments, 17.14 mg.(m(3))(-1) ozone could maintain the firmness of tomato, depress ethylene, keep the content of VC and aromatic compounds, and inhibit the accumulation of MDA and activity of POD and APX, which had a good fresh-keeping effect on tomato.
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