期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 45, 期 3, 页码 317-325出版社
ELSEVIER
DOI: 10.1016/j.postharvbio.2007.03.004
关键词
fruit storage; preservation; organoleptics; sensory evaluation; tomato
Tomato fruit (Lycopersicon esculentum L. cv. Carousel) were exposed to ozone concentrations ranging between 0.005 (controls) and 1.0 mu mol mol(-1) at 13 degrees 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 P-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 mu mol mol(-1)), with the effect persisting following packaging. (c) 2007 Elsevier B.V. All rights reserved.
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