The effect of ozonation technology on the quality of cherry tomatoes (Solanum lycopersicum var. cerasiforme) during storage

Abstract

Cherry tomatoes (Solanum lycopersicum var. cerasiforme) are climacteric fruits that undergo postharvest ripening and therefore have a relatively short storage period. At room temperature, tomatoes can only last up to seven days, while under cold storage at 10 °C, their shelf life may extend to 21 days. Proper postharvest handling is thus required to minimize quality deterioration. This study aimed to evaluate the effect of ozonation technology on the quality of cherry tomatoes during cold storage and to determine the most effective treatment in maintaining quality. The experiment was conducted using a Completely Randomized Design with four treatments, namely washing for 0, 5, 10, and 15 minutes, followed by storage at 3 °C. Parameters observed included weight loss, mechanical damage, texture, color, and moisture content. The results indicated that ozonation combined with cold storage successfully prolonged the shelf life of cherry tomatoes, with the 15-minute treatment providing the best preservation effect up to 28 days. Statistical analysis (DMRT, p < 0.05) confirmed that ozonation significantly influenced most parameters, particularly weight loss (day 7–28), mechanical damage (day 14–28), texture (day 7–21), color values L* and b*, and water content throughout the storage period.