Abstract
Abstract Effects of ozone treatment on the storage quality of post-harvest tomato were investigated. The tomatoes packed in microporous film were treated with 4.29 mg·(m3)−1, 8.57 mg·(m3)−1, 12.86 mg·(m3)−1 and 17.14 mg·(m3)−1 ozone gas for 1 h at 0℃. The firmness, ethylene, vitamin C (VC), malonaldehyde (MDA), ascorbate peroxidase (APX), peroxidase (POD) and aromatic compounds were tested to determine the proper ozone concentrations. Compared with other treatments, 17.14 mg·(m3)−1 ozone could maintain the firmness of tomato, depress ethylene, keep the content of VC and aromatic compounds, and inhibit the accumulation of MDA and activity of POD and APX, which had a good fresh-keeping effect on tomato.
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