Application of high‐pressure argon for improving postharvest quality of cherry tomato

Abstract The purpose of this study was to investigate the effect of high‐pressure argon on postharvest quality of cherry tomatoes. Physicochemical attributes including weight loss, decay incidence, color changes, firmness, respiratory intensity, titratable acidity (TA), malondialdehyde content (MDA), water status, and antioxidant enzyme activities were analyzed. Flavor characteristics of cherry tomatoes were determined by GC–MS. The results showed that decay incidences of cherry tomatoes subjected to high‐pressure argon at 0.4, 0.8, and 1.2 MPa were 27.03, 64.86, and 45.95%, respectively, lower than that of control after 25 days of storage. Throughout the storage, high‐pressure argon was most effective in decreasing weight loss, retaining color, firmness, and TA content, reducing respiration intensity and MDA content, and inhibiting the redistribution of water. Cherry tomatoes treated with high‐pressure argon at 0.8 MPa maintained higher levels of antioxidant enzyme activities including superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase. The results of GC–MS showed that high‐pressure argon treatment remarkably influenced the flavor profiles, characteristics of cherry tomatoes during postharvest storage. Therefore, high‐pressure argon treatment may have potential application in preservation technique of fruit and vegetables.