Effect of high O2treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

Journal of Food Processing and PreservationVolume 43, Issue 11 e14216 ORIGINAL ARTICLE Effect of high O2 treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage Yanli Guo, orcid.org/0000-0002-3882-2056 State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorJianan Jiang, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorYanfang Pan, orcid.org/0000-0002-8987-7110 State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorXiaoyu Yang, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorHaideng Li, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorHui Li, orcid.org/0000-0002-8691-959X State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorMengjun Xu, orcid.org/0000-0002-3491-296X State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorXihong Li, Corresponding Author lixihong@tust.edu.cn State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. China Correspondence Xihong Li, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. China. Email: lixihong@tust.edu.cnSearch for more papers by this author Yanli Guo, orcid.org/0000-0002-3882-2056 State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorJianan Jiang, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorYanfang Pan, orcid.org/0000-0002-8987-7110 State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorXiaoyu Yang, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorHaideng Li, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorHui Li, orcid.org/0000-0002-8691-959X State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorMengjun Xu, orcid.org/0000-0002-3491-296X State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. ChinaSearch for more papers by this authorXihong Li, Corresponding Author lixihong@tust.edu.cn State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. China Correspondence Xihong Li, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, P.R. China. Email: lixihong@tust.edu.cnSearch for more papers by this author First published: 03 October 2019 https://doi.org/10.1111/jfpp.14216Citations: 2 Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract In order to study the resistance of microstructural characteristics and the changes of physical and chemical indexes in cherry tomatoes during its storage period, fresh cherry tomatoes were treated with high O2 (40%, 60%, 80%, and 100%). The results showed that pure oxygen treatment inhibited the decay rate of tomato significantly, delayed the improvement of membrane permeability, reduced lipid peroxide content, and maintained a good cell structure. Compared with the control, the tomato with 100% oxygen concentration treatment obtained the best results after 28 days of storage, which reflected in that the decay rate is only 30%, titrable acidity (TA) decreased by 53%, malondialdehyde (MDA) was 3.8 mmol/kg and lycopene was 3.1 mg/100 g, and smallest increase of electrical conductivity from 24% to 45%. High concentration oxygen could avoid the anaerobic respiration of tomato to some extent and reduce the production and accumulation of acetaldehyde, ethanol, and ethyl acetate. Practical applications High oxygen (21%–100% O2) processing technology, developed in recent years, is one of the postharvest processing techniques of fruit and vegetables. Metabolism of cherry tomatoes after picking was deeply modified by the application of high oxygen, which inhibited the decay and delayed the ripening. Cherry tomatoes exposed to high oxygen concentration (100% O2) were shown to have a lower increase in relative electrolyte leakage rate and lipid peroxidation as well as lower membrane damage. High O2 treatment technology is expected to develop into a new concept of controlled atmosphere storage technology, which will play a significant role in fruit and vegetables in storage. Citing Literature Volume43, Issue11November 2019e14216 RelatedInformation