Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

The objective of the paper was to determine ozonization impact on antioxidant activity and physical properties of three tomato cultivars: Reconquista, Rapanui, and Sacher. Tomatoes were subjected to gaseous ozone with concentration of 0.9 and 2.5 mg/L (c1, c2) for 30 and 120 min (t1, t2) and then stored for 15 days in the temperature of 12 ± 1°C. Tomatoes treated with ozone proved a higher total antioxidant activity (higher compared to the control group by about 15%) and had a lower weight loss during storage; thus, they proved higher firmness. The most satisfying effects were obtained with the use of a dose of 2.5 mg/L for 120 min. As a result of ozonization of Sacher tomatoes from this group, it was possible to efficiently reduce the firmness decrease which on 15th day was 16.58%, while in the group of tomatoes not subjected to ozonization, it was at the level of 28.46%. Ozonization did not significantly affect the color of tomatoes. Based on the research that was carried out, it may be concluded that ozone limits the weight loss is an efficient method of extending the storage endurance of tomatoes. Practical applications Tomatoes, ripe quickly, changing the color, firmness, taste, and chemical composition. Tomatoes are prone to increased water loss, which significantly shortens their shelf life and has a negative influence on acceptable quality. A promising solution for prolonging the shelf life of tomatoes is the use of ozone gas (O3). Ozonated tomatoes are characterized by a lower, compare to control, weight loss and higher firmness. The use of ozone gas (O3) is an effective solution for prolonging the storage life of tomatoes. The application of ozonation in food industry allows to define this technology as safe and friendly for environment and people. Ozone decomposes to form oxygen; therefore, food products treated with ozone are free of chemical residue.