Browse by author
Lookup NU author(s): Nicolaos Tzortzakis,
Professor Anne Borland,
Dr Ian Singleton,
Emeritus Professor Jerry Barnes
Full text for this publication is not currently held within this repository. Alternative links are provided below where available.
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
Altmetrics provided by Altmetric