Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes
2021
Anna Onopiuk | Arkadiusz Szpicer | Iwona Wojtasik-Kalinowska | Agnieszka Wierzbicka | Andrzej Półtorak
The impact of ozone concentration and ozonisation time on the selected chemical, physical and microbiological properties of <i>Rapanui</i> tomatoes was investigated. Tomatoes were exposed to gaseous ozone at concentrations of 0.9 and 2.5 mg L<sup>−1</sup> (c<sub>1</sub>, c<sub>2</sub>) for 30 and 120 min (t<sub>1</sub>, t<sub>2</sub>), and stored for up to 15 days at a temperature of 12 ± 1 °C. The following parameters were evaluated: titratable acidity, total soluble solids, total phenolic and flavonoid contents, lycopene, total carotenoids, vitamin C, total antioxidant activity, colour L* a* b* and firmness. Ozonated fruit had higher levels of total soluble solids and higher levels of titratable acidity during and after storage. Exposure of tomatoes to a cooling atmosphere, applying recommended ozonisation process parameters, efficiently inactivated microorganisms that are present on the surface and reduced fruit weight loss, while retaining their firmness and stable colour.
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