Short-term Pretreatment with High CO2 Alters Organic Acids and Improves Cherry Tomato Quality during Storage
2017
Peerapong Sangwanangkul, National Institute of Horticultural and Herbal Science (NIHHS), Wanju, Republic of Korea | Bae, Y.S., National Institute of Horticultural and Herbal Science (NIHHS), Wanju, Republic of Korea | Lee, J.S., National Institute of Horticultural and Herbal Science (NIHHS), Wanju, Republic of Korea | Choi, H.J., National Institute of Horticultural and Herbal Science (NIHHS), Wanju, Republic of Korea | Choi, J.W., National Institute of Horticultural and Herbal Science (NIHHS), Wanju, Republic of Korea | Park, M.H., National Institute of Horticultural and Herbal Science (NIHHS), Wanju, Republic of Korea
Cherry tomatoes (Lycopersicon esculentum Mill.) are typically harvested when mature for best flavor, but they have a short shelf life. A short-term pretreatment with high CO₂ levels was investigated for its effect on prolonging shelf life and improving flavor. Mature red fruits treated with 20% or 60% CO₂ initially had significantly higher respiration after 3 hours of treatment compared to a control; respiration then declined to normal levels during storage. Fruits treated with CO₂ produced significantly less ethylene than the control on the day of treatment. High CO₂ treatments had no significant effect on firmness and fruit color. Fruits treated with 20% CO₂ had a lower decay rate than the control; however, high temperature and the 60% CO₂ treatment induced decay. Fruits treated with 20% CO₂ and stored at 12℃ for 10-15 days tended to have the highest levels of titratable acidity and the lowest pH. In addition, individual organic acid contents of cherry tomatoes were altered after CO₂ treatment. High CO₂ treatments significantly increased tartaric acid levels during storage at 12℃ or 20℃ for 10 or 15 days, respectively. Citric acid content was lower at the end of the storage period, but fruits treated with 60% CO₂ still had relatively high levels when fruits were stored at 12℃. Malic and oxalic acid contents showed little response to high CO₂ treatments. Fumaric acid content significantly increased and was associated with severe deterioration at the end of storage at 20℃. These results suggest that a 20% CO₂ treatment with storage at 12℃ can reduce deterioration of cherry tomatoes by altering organic acid content.
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