Abstract
ABSTRACTGreenhouse tomatoes were exposed to gaseous ozone for 1 h at different concentrations (0.5, 1, and 2 mg/L), packaged in low-density polyethylene (LDPE) bags and stored at 4 ± 1 °C for 49 days. Peel firmness, color parameter, browning index values, weight loss, acidity, total viable count, psychrotrophs, yeasts and molds, and sensory analyses were carried out. Results showed significant differences on parameters determined, depending on storage time and treatment (p < 0.05). Sensory evaluation showed that ozonated tomatoes (especially at 2 mg/L) retained a fresh character compared to untreated samples, for an extended period of ca. 15 days.
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