Effect of carbon dioxide enrichment on health-promoting compounds and organoleptic properties of tomato fruits grown in greenhouse | Health & Environmental Research Online (HERO)

Health & Environmental Research Online (HERO)

Print Feedback Export to File

This record has one attached file:

Citation
Tags

HERO ID

3315487

Reference Type

Journal Article

Title

Effect of carbon dioxide enrichment on health-promoting compounds and organoleptic properties of tomato fruits grown in greenhouse

Author(s)

Zhang, Z; Liu, L; Zhang, Min; Zhang, Y; Wang, Q

Year

2014

Is Peer Reviewed?

Yes

Journal

Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072

Volume

153

Page Numbers

157-163

DOI

10.1016/j.foodchem.2013.12.052

Web of Science Id

WOS:000331990800024

Abstract

The objective of the present study was to evaluate the effect of carbon dioxide (CO2) enrichment on the main health-promoting compounds and organoleptic characteristics of tomato (Solanum lycopersicum) fruits grown in greenhouse. The contents of health-promoting compounds, including lycopene, beta-carotene, and ascorbic acid, as well as the flavour, indicated by sugars, titrable acidity, and sugar/acid ratio, were markedly increased in CO2 enrichment fruits. Furthermore, CO2 enrichment significantly enhanced other organoleptic characteristics, including colour, firmness, aroma, and sensory attributes in tomato fruits. The results indicated that CO2 enrichment has potential in promoting the nutritional value and organoleptic characteristics of tomatoes. (C) 2013 Elsevier Ltd. All rights reserved.

Keywords

CO2 enrichment; Tomato fruit; Carotenoids; Organoleptic characteristics