Effect of Origanum Oil and Vinegar on the Maintenance of Postharvest Quality of Tomato

Tzortzakis, Nikos G.; Tzanakaki, Katerina; Economakis, Costas D.
November 2011
Food & Nutrition Sciences;Nov2011, Vol. 2 Issue 9, p974
Academic Journal
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 exposure and transfer in ambient air. Origanum oil-treated fruit increased lycopene concentration following exposure and transfer in ambient air. Vapourtreatment did not affect fruit weight and ethylene production. Natural volatiles may maintain fruit quality in addition to the well documented antimicrobial protection during fresh produce storage and transit.


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