Effect of controlled-release chlorine dioxide on the quality and safety of cherry/grape tomatoes

Zhou, Bin; Luo, Yaguang; Ference, Christopher; Baldwin, Elizabeth A.; Harrison, Ken; Bai, Jinhe

doi:10.1016/j.foodcont.2017.06.021

Cited by 36 publications

(24 citation statements)

References 32 publications

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“…The initial moisture content and particle density of the cherry tomato were similar to the values obtained by [15,30]. The mass of the cherry tomato was close to the value reported by [31] and the mean diameter and specific surface area were similar to those described by [15]. For the grape tomato, the values of volume and mass were close to those reported by [32] and [31], respectively.…”

Section: Discussionsupporting

confidence: 85%

Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes

Altino

Locatelli

Cunha

2018

Braz. arch. biol. technol.

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The convective drying process of cherry and grape tomatoes for dried tomato production was studied taking into account operational and sensorial aspects. The tomatoes were physicochemical characterized and dried at three air temperatures in a drying chamber. Thus, it was possible to the determinate the physicochemical characteristics, drying kinetics, thickness shrinkage, effective moisture diffusivity and activation energy. The effects of tomato type (cherry and grape), air temperature (60°C and 80°C), and final moisture (25% and 35% w.b.) were sensory evaluated utilizing a factorial experiment. The drying kinetics demonstrated that the drying processes occurred preferably in the falling rate-drying periods. The grape tomato showed a faster drying process, which was attributed to its higher surface area and also its internal structure. The sensory evaluation demonstrated that the cherry tomato, dried at lower air temperatures, resulted in better sensorial characteristics and higher purchasing intention, whereas the final moisture had no effect.

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Section: Discussionsupporting

confidence: 85%

Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes

Altino

Locatelli

Cunha

2018

Braz. arch. biol. technol.

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“…Ozonized tomatoes and control group was subjected to strict mass control which finally allowed calculation of the percentage decrease of weight of ozonized and nonozonized fruit, stored in the temperature of 12 ± 1°C after the total time of 15 days from the first ozonization (Sun et al, 2017). The percentage of weight loss was determined according to Equation (2). where WL is the percent weight loss at time t, W 0 is the initial sample mass, and W t is the sample mass at time t.…”

Section: Assessment Of Fruit Weight Losses During Storagementioning

confidence: 99%

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

Onopiuk

Półtorak

Wojtasik‐Kalinowska

et al. 2019

J Food Process Preserv

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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.

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“…ClO 2 reduces fruit metabolism, thereby inhibiting weight loss and maintaining the firmness in the fruit (Gomez-Lopez et al 2008). ClO 2 gas fumigation has been shown to preserve fruit firmness in many plants, including tomato, strawberry, and melon (Aday and Caner 2011;Guo et al 2013;Sun et al 2017). Additionally, Guo et al (2014) reported that the expression of ethylene biosynthesis-related genes, including LeACS2, LeACS4, and LeACO1, was reduced by ClO 2 treatment in tomato fruit.…”

Section: Resultsmentioning

confidence: 99%

Chlorine dioxide gas treatment improves the quality of hardy kiwifruit (Actinidia arguta) during storage

Park

Han

Kim

et al. 2019

Forest Science and Technology

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Effect of controlled-release chlorine dioxide on the quality and safety of cherry/grape tomatoes

Cited by 36 publications

References 32 publications

Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes

Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes

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

Chlorine dioxide gas treatment improves the quality of hardy kiwifruit (Actinidia arguta) during storage

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