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

被引：69

作者：

Zhang, Zhiming ^{[1
]}

Liu, Lihong ^{[1
]}

Zhang, Min ^{[1
]}

Zhang, Yongsong ^{[2
]}

Wang, Qiaomei ^{[1
]}

机构：

[1] Zhejiang Univ, Dept Hort, Key Lab Hort Plant Growth Dev & Qual Improvement, Hangzhou 310029, Zhejiang, Peoples R China

[2] Zhejiang Univ, Coll Nat Resources & Environm Sci, Key Lab Environm Remediat & Ecosyst Hlth, Minist Educ, Hangzhou 310029, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 153卷

基金：

中国国家自然科学基金;

关键词：

CO2; enrichment; Tomato fruit; Carotenoids; Organoleptic characteristics; ELECTRONIC NOSE; CO2; QUALITY; FLAVOR; DESCRIPTORS; COMPONENTS; MATURITY; RIPENESS; LYCOPENE; COLOR;

D O I：

10.1016/j.foodchem.2013.12.052

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：157 / 163

页数：7

共 24 条

[1] Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors [J].