Study of Effect Different of Ozone Doses on Sugars Content in Tomatoes at Different Stages of Ripening

Authors: Milad. A. Shalluf

Abstract:

The determination of sugars in foods is very significant. Their relation in fact, can affect the chemical and sensorial quality of the matrix (e.g., sweetness, pH, total acidity, microbial stability, global acceptability) and can provide information on food to optimize several selected technological processes. Three stages of ripeness (green, yellow and red) of tomatoes (Lycopersicon Esculentum cv. Elegance) at different harvest dates were evaluated. Fruit from all harvests were exposed to different of ozone doses (0.25, 0.50 and 1 mg O3/g tomatoes) and clean air for 5 day at 15 °C±2 and 90-95 % relative humidity. Then, fruits were submitted for extraction and analysis after a day from the finish of exposure of each stage. The concentrations of the glucose and fructose increased in the tomatoes which were subjected to ozone treatments.

Keywords: Post-harvest Treatment, Controlled Atmosphere Storage, Ozone, Tomatoes, Glucose, Fructose

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1080398

References:

[1] Birch, G.G and Pepper, T., Protection of Vitamin C by sugars and their hydrogenated derivatives, Journal of Agricultural and Food Chemistry, 31, 1983, pp 980-985.
[2] Lee, S.K and Kader, A.A., Preharvest and postharvest factors influencing vitamin C content of horticultural crops, Postharvest Biology and Technology, 20, 2000, pp 207-220
[3] Navarro, J.M, Flores, P, Garrido, C and Martinez, V., Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages as affected by salinity, Food Chemistry, 96 (1), 2006, pp 66-73.
[4] Lee, Y., Kim, H.M.M., Howard, and L.R., Changes in sugar, vitamin C, capsaicinoid and flavonoid contents and antioxidant activities during maturation of pepper (Capsicum annuum) fruit. 1999, Paper presented at the IFT Annual Meeting. Chicago, USA.
[5] Melkamu, M., Seyoum, T. and Woldetsadik, K., Effects of pre- and post harvest treatments on changesin sugar content of tomato., African Journal of Biotechnology, 7 (8), 2008, pp 1139-1144.
[6] Seyoum, TW., The improvement of the shelf life of vegetables through pre and post harvest treatment. Ph.D. dissertation presented to the University of Free State. South Africa, 2002, pp. 270.
[7] Moneruzzaman, K.M., Hossain, A.B.M S., Sani, W., Saifuddin, M. And Alenazi, M. ().Effect of harvesting and storage conditions on the post harvest quality of tomato (Lycopersicon Esculentum Mill) cv. Roma VF., Australian Journal of Crop Science Southern, 3 (2) 2009, pp. 113- 121.
[8] Perez, A.G., Sanz, C., Rios, J.J., and Olias, J.M. ()., Effects of ozone treatment on postharvest strawberry quality.Journl of Agricultural and Food Chemistry, 47, 1999., pp. 1652-1656
[9] Tzortzakis, N., Borland, A., Singleton, I., Barnes, J. (). Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit. Postharvest Biol. Technol. 43, 2007, pp. 261-270.
[10] Malundo, T.M.M., Shewfelt, R.L. and Scott, J.W., Flavour quality of fresh tomato (Lycopersicon Esculentum Mill) as affected by sugar and acid levels, Postharvest Biol. Technol. 6, 1995, pp. 103-110.
[11] Aguayo. E., Escalona, V.H. and Artés, F. (). Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes, Postharvest Biol. Technol. 39, 2006, pp. 169-177.
[12] Kute, K.M., Zhou, C., Barth, M.M., Effect of ozone exposure on total ascorbic acid activity and soluble solids content in strawberry tissue, Inst. of Food Technologists, annual meeting, book of abstracts, 82. 1995
[13] Zhang, L., Lu, Z., Yu, Z. and Gao, X., Preservation Fresh-cut Celery by Treatment of Ozonated Water. Food Control, 16, 2005, pp. 279-283.