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Horticulture, Environment, and Biotechnology

, Volume 58, Issue 2, pp 127–135 | Cite as

Short-term pretreatment with high CO2 alters organic acids and improves cherry tomato quality during storage

  • Peerapong Sangwanangkul
  • Yeoung-Seuk Bae
  • Jung-Soo Lee
  • Hyun-Jin Choi
  • Ji-Weon Choi
  • Me-Hea Park
Research Report Postharvest Technology

Abstract

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°C 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°C or 20°C 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°C. 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°C. These results suggest that a 20% CO2 treatment with storage at 12°C can reduce deterioration of cherry tomatoes by altering organic acid content.

Additional key words

decay flavor shelf life storage temperature 

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Copyright information

© Korean Society for Horticultural Science and Springer-Verlag GmbH 2017

Authors and Affiliations

  • Peerapong Sangwanangkul
    • 1
  • Yeoung-Seuk Bae
    • 1
  • Jung-Soo Lee
    • 1
  • Hyun-Jin Choi
    • 1
  • Ji-Weon Choi
    • 1
  • Me-Hea Park
    • 1
  1. 1.Postharvest Technology DivisionNational Institute of Horticultural and Herbal Science (NIHHS)Wanju-gun, Jeollabuk-doKorea

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