Table 1. Firmness, SSC, and TA of CO2- and/or ClO2-treated tomatoes according to storage conditions
| 0 day | Cold storage (4°C) | Room temperature storage (20°C) |
7 days | 14 days | 14+3 days | 3 days | 7 days | 13 days |
Firmness (N) |
Control | 13.50±0.481)A2)a3) | 11.09±0.35Ba | 5.62±0.27Db | 5.72±0.27Dc | 9.18±0.34Ca | 4.69±0.20Ea | 4.48±0.21Eab |
30% CO2 | 12.75±0.48Aa | 8.96±0.42Bb | 7.74±0.45Ca | 7.14±0.36Ca | 5.86±0.45Db | 5.18±0.23DEa | 4.55±0.17Ea |
60% CO2 | 13.19±0.66Aa | 10.61±0.61Ba | 6.53±0.31Cb | 6.08±0.31CDbc | 9.58±0.42Ba | 5.20±0.16Da | 3.96±0.20Eb |
30% CO2+ 10 ppm ClO2 | 13.95±0.59Aa | 8.91±0.32Bb | 8.17±0.51Ba | 6.90±0.26Cab | 8.51±0.52Ba | 4.60±0.25Da | 4.90±0.21Da |
SSC (°Brix) |
Control | 4.80±0.00Bb | 4.47±0.03Cc | 5.57±0.07Aa | 4.50±0.06Cc | 4.47±0.03Cc | 4.17±0.03Da | 4.57±0.07Ca |
30% CO2 | 4.60±0.17Bb | 5.77±0.24Aa | 4.70±0.15Bb | 4.73±0.03Bab | 5.77±0.24Aa | 4.47±0.23Ba | 4.47±0.07Ba |
60% CO2 | 4.67±0.07ABb | 4.70±0.12ABc | 4.73±0.03Ab | 4.60±0.06ABbc | 4.70±0.12ABc | 4.33±0.03Ca | 4.47±0.07BCa |
30% CO2+ 10 ppm ClO2 | 5.87±0.03Aa | 5.20±0.06Bb | 4.77±0.03CDb | 4.83±0.03Ca | 5.20±0.06Bb | 4.30±0.00Ea | 4.57±0.19Da |
TA (%) |
Control | 0.59±0.03Bb | 0.49±0.03Ca | 0.34±0.01Db | 0.36±0.01Da | 0.75±0.03Aa | 0.26±0.02Ea | 0.23±0.01Ea |
30% CO2 | 0.70±0.03Ab | 0.42±0.02Ba | 0.41±0.02Ba | 0.31±0.01Cb | 0.77±0.06Aa | 0.29±0.01Ca | 0.24±0.00Ca |
60% CO2 | 0.86±0.02Aa | 0.46±0.05Ba | 0.37±0.02Cab | 0.36±0.01CDa | 0.82±0.03Aa | 0.29±0.01DEa | 0.22±0.01Ea |
30% CO2+ 10 ppm ClO2 | 0.87±0.07Aa | 0.43±0.01Ca | 0.39±0.02Cab | 0.34±0.01CDab | 0.73±0.03Ba | 0.29±0.01DEa | 0.23±0.01Ea |
Results are mean values±SD from three measurements (n=3).
Means followed by the same uppercase letter horizontally for each parameter do not differ significantly by Duncan’s multiple range test at p<0.05.
Means followed by the same lowercase letter vertically for each parameter do not differ significantly by Duncan’s multiple range test at at p<0.05.