Effects of postharvest hot air treatments on the fruit quality and antioxidant levels in tomato fruit.

摘要

A short period of heating before chilled storage is reported to reduce the sensitivity of tomatoes to chilling injury, and is also claimed to control ripening. However, heating might have an adverse effect on the antioxidant content of fruits and vegetables, which could be ameliorated by heating in low-oxygen atmospheres. Tomatoes were heated for 24 hours in air at 34 C or 38 C, or in 5% oxygen atmosphere at 38 C before being stored at 4 C or 10 C for up to 30 days. Unheated fruit and those heated in air at 34 C for 24 hours developed the best colour during storage at 10 C. Heating at 38 C in air or 5% oxygen atmosphere caused losses in tomato weight and antioxidant content. Storage at 4 C inhibited carotenoid development in all of the treatments. Reduced-oxygen atmospheres neither improved the efficacy of heat treatment in preventing chilling injury, nor protected the tomato fruit from deterioration.