Effects of ozone treatment on storage quality and aroma substances of tomato fruits
Objective To investigate the effects of different concentrations of ozone treatment on the color changes,physiological changes and aroma components of tomatoes during storage.Methods Green tomatoes were used as the experimental material and packed with microporous membrane.A multifunctional fruit and vegetable disinfector was used to treat tomatoes 1 h every 3 days,and then the ozone concentrations reached 2.07,6.20 and 10.34 mg/m3 (air gauge),and stored at 10 ℃ at constant temperature.The aroma components were determined by gas chromatography-mass spectrometry (GC-MS).Results The storage effect of tomatoes with 10.34 mg/m3 ozone gas was the best,the respiration peak was delayed,the respiration intensity was decreased,and the storage effect of tomatoes was improved remarkably.When stored for 12 d,compared with the control group,the aromatic species of 2.07,6.20 and 10.34 mg/m3 ozone treatment groups reduced by 10％,15％ and 17.50％,respectively.Conclusion Ozone treatment can effectively improve the storage quality of tomatoes and inhibit the aroma of tomato fruits.
NETL
NSTL
万方数据
维普
