Department of Plant Science, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
Department of Bioresource Engineering, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, H9X3V9 QC Canada.
J Food Sci Technol. 2014 Sep;51(9):2106-12. doi: 10.1007/s13197-012-0690-3. Epub 2012 Apr 27.
Physico-chemical changes in ripe tomato (Lycopersicon esculentum Mill.) were analyzed on day 0 and 2 weeks after ultraviolet-C (UV-C) light treatment or modified atmosphere (MA) storage and combined UV-C + MA storage at 10 °C. Modified atmosphere packaging (MAP) film was used to create MA conditions. The tomatoes were evaluated for surface colour, mass loss, firmness, respiration rate, total soluble solids and antioxidant capacity. The tomatoes treated with UV-C and MA storage underwent least changes in their physico-chemical properties, indicating that combination of UV-C and MA storage was successful in retaining the attributes of the fresh product. The increase in antioxidant capacity of the tomatoes during UV-C treatment suggested that UV treatment during post harvest handling may be successfully combined with MA storage, resulting in a product with better nutritive value.
成熟番茄（Lycopersicon esculentum Mill.）在经紫外线-C（UV-C）处理或改良气氛（MA）贮藏 2 周后，对其理化性质进行了分析，并进行了组合 UV-C+MA 贮藏。采用改良气氛包装（MAP）薄膜创造 MA 条件。对番茄的表面颜色、失重、硬度、呼吸速率、总可溶性固体和抗氧化能力进行了评价。经 UV-C 和 MA 贮藏处理的番茄其理化性质变化最小，表明 UV-C 和 MA 贮藏的结合成功地保留了新鲜产品的特性。在 UV-C 处理过程中番茄抗氧化能力的增加表明，在收获后处理过程中进行 UV 处理可能与 MA 贮藏成功结合，从而获得具有更好营养价值的产品。
