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

Food Chem. 2014 Jun 15:153:157-63. doi: 10.1016/j.foodchem.2013.12.052. Epub 2013 Dec 19.

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, β-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.

Keywords: CO(2) enrichment; Carotenoids; Organoleptic characteristics; Tomato fruit.

Publication types

  • Evaluation Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Agriculture / methods*
  • Carbon Dioxide / analysis*
  • Carotenoids / analysis
  • Color
  • Fruit / chemistry
  • Fruit / growth & development*
  • Humans
  • Lycopene
  • Nutritive Value
  • Solanum lycopersicum / chemistry*
  • Solanum lycopersicum / growth & development
  • Taste
  • beta Carotene / analysis

Substances

  • beta Carotene
  • Carbon Dioxide
  • Carotenoids
  • Lycopene