effect of origanum oil and vinegar on the maintenance of postharvest quality of tomato牛至属植物的油和醋番茄采后品质的维护.pdfVIP

Food and Nutrition Sciences, 2011, 2, 974-982 doi:10.4236/fns.2011.29132 Published Online November 2011 (http://www.SciRP.org/journal/fns) Effect of Origanum Oil and Vinegar on the Maintenance of Postharvest Quality of Tomato 1,2 2 1 Nikos G. Tzortzakis , Katerina Tzanakaki , Costas D. Economakis 1Department of Hydroponics and Aromatic Plants, Institute of Olive Tree and Subtropical Plants, National Agriculture Research Foundation of Greece, Chania, Greece; 2Department of Organic Greenhouse Crops and Floriculture, School of Agricultural Tech- nology, Technological Educational Institute of Crete, Heraklion, Greece. Email: ntzortzakis@staff.teicrete.gr st th th Received September 1 , 2011; revised September 30 , 2011; accepted October 15 , 2011. ABSTRACT Tomato fruits (Solanum lycopersicum, L.) were exposed to origanum oil, vinegar, or chlorine at 12˚C and 95% RH. Quality-related attributes were examined during or following vapour treatment. Fruit pre-treated with natural volatiles and transferred to ambient air had less decay compared to control fruits. Vinegar-enrichment maintained fruit firmness and acidity during exposure, though the effect was sustained only for acidity following storage in ambient air. Glucose and fructose levels were higher in origanum oil-treated fruit, while ascorbic acid content increased in volatile-treated fruits following transfer/storage in ambient air. Total phenolics declined during vinegar and chlorine exposure but tended to increase following transfer to ambient air. Vinegar and chlorine increased lycopene concentration during exposure to vapours, and this effect persisted only for vinegar following