Research Output
Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit
  Tomato fruit (Lycopersicon esculentum L. cv. Carousel) were exposed to ozone concentrations ranging between 0.005 (controls) and 1.0 μmol mol−1 at 13 °C and 95% RH. Quality-related attributes and organoleptic characteristics were examined during and following ozone treatment. Levels of soluble sugars (glucose, fructose) were maintained in ozone-treated fruit following transfer to ‘clean air’, and a transient increase in β-carotene, lutein and lycopene content was observed in ozone-treated fruit, though the effect was not sustained. Ozone-enrichment also maintained fruit firmness in comparison with fruit stored in ‘clean air’. Ozone-treatment did not affect fruit weight loss, antioxidant status, CO2/H2O exchange, ethylene production or organic acid, vitamin C (pulp and seed) and total phenolic content. Panel trials (employing choice tests, based on both appearance and sensory evaluation) revealed an overwhelming preference for fruit subject to low-level ozone-enrichment (0.15 μmol mol−1), with the effect persisting following packaging.

  • Type:


  • Date:

    18 May 2007

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  • Publisher

    Elsevier BV

  • DOI:


  • Cross Ref:


  • ISSN:


  • Library of Congress:

    S1 Agriculture (General)


Tzortzakis, N., Borland, A., Singleton, I., & Barnes, J. (2007). Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit. Postharvest Biology and Technology, 45(3), 317-325.



Fruit storage; Preservation; Organoleptics; Sensory evaluation; Tomato

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