Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Abstract

The objective of the paper was to determine ozonization impact on antioxidant activity and physical properties of three tomato cultivars: Reconquista, Rapanui, and Sacher. Tomatoes were subjected to gaseous ozone with concentration of 0.9 and 2.5 mg/L (c1, c2) for 30 and 120 min (t1, t2) and then stored for 15 days in the temperature of 12 ± 1°C. Tomatoes treated with ozone proved a higher total antioxidant activity (higher compared to the control group by about 15%) and had a lower weight loss during storage; thus, they proved higher firmness. The most satisfying effects were obtained with the use of a dose of 2.5 mg/L for 120 min. As a result of ozonization of Sacher tomatoes from this group, it was possible to efficiently reduce the firmness decrease which on 15th day was 16.58%, while in the group of tomatoes not subjected to ozonization, it was at the level of 28.46%. Ozonization did not significantly affect the color of tomatoes. Based on the research that was carried out, it may be concluded that ozone limits the weight loss is an efficient method of extending the storage endurance of tomatoes. Practical applications Tomatoes, ripe quickly, changing the color, firmness, taste, and chemical composition. Tomatoes are prone to increased water loss, which significantly shortens their shelf life and has a negative influence on acceptable quality. A promising solution for prolonging the shelf life of tomatoes is the use of ozone gas (O3). Ozonated tomatoes are characterized by a lower, compare to control, weight loss and higher firmness. The use of ozone gas (O3) is an effective solution for prolonging the storage life of tomatoes. The application of ozonation in food industry allows to define this technology as safe and friendly for environment and people. Ozone decomposes to form oxygen; therefore, food products treated with ozone are free of chemical residue.

Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes

“…After exposure of tomatoes from groups c 2 t 1 and c 2 t 2 to ozone, a spontaneous decomposition of the ozone can take place, which would lead to formation of free radicals such as hydroperoxyl (H2O•), hydroxyl (•OH) and superoxide (•O 2 − ). High levels of ozone may cause damage to epidermis and/or epidermal tissues of the fruit [46]. Although the level and composition of flavonoids in tomato fruit depends considerably on the cultivar, environmental conditions and storage conditions, the TFC levels recorded in this study are in agreement with the results obtained by Ilahy et al [24].…”

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

“…The literature demonstrates a high correlation between total antioxidant capacity and phenolic content [152,160]. The observed changes in antioxidant activity could be associated with the content of ascorbic acid and/or phenolic compounds, presumably due to oxidative stress [143].…”

Practical in‐storage interventions to control foodborne pathogens on fresh produce

“…In another study conducted in a commercial citrus facility, intermittent exposure to 1.6 ppm ozone (12 h/day) delayed natural decay and oleocellosis incidence in oranges during storage at 5°C and reduced orange weight loss (García‐Martín et al., 2018). Ozone gas treatments at low concentrations (≤1 ppm) have also been reported to improve the quality of strawberries (Panou et al., 2021), tomatoes (Onopiuk et al., 2019), chestnuts (Vettraino et al., 2019), mushrooms (Sudheer et al., 2016), kiwis (Minas et al., 2010), and persimmons (Salvador et al., 2006).…”