ABSTRACT Greenhouse tomatoes were exposed to gaseous ozone for 1 h at different concentrations (0.5, 1, and 2 mg/L), packaged in low-density polyethylene (LDPE) bags and stored at 4 ± 1 °C for 49 days. Peel firmness, color parameter, browning index values, weight loss, acidity, total viable count, psychrotrophs, yeasts and molds, and sensory analyses were carried out. Results showed significant differences on parameters determined, depending on storage time and treatment (p < 0.05). Sensory evaluation showed that ozonated tomatoes (especially at 2 mg/L) retained a fresh character compared to untreated samples, for an extended period of ca. 15 days.

中文翻译：

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在冷藏条件下使用臭氧结合包装延长温室番茄的保质期

摘要 温室番茄在不同浓度（0.5、1 和 2 毫克/升）的气态臭氧中暴露 1 小时，用低密度聚乙烯 (LDPE) 袋包装并在 4 ± 1 °C 下储存 49 天。进行了果皮硬度、颜色参数、褐变指数值、重量减轻、酸度、总活菌数、嗜冷菌、酵母菌和霉菌以及感官分析。结果显示确定的参数存在显着差异，这取决于储存时间和处理（p < 0.05）。感官评估表明，与未经处理的样品相比，臭氧处理的西红柿（尤其是 2 毫克/升）在大约 10 年的时间里保持了新鲜的特性。15天。