Novel combination of ethylene oxidisers to delay losses on postharvest quality, volatile compounds and sensorial analysis of tomato fruit

Abstract

Ethylene is a phytohormone naturally produced by plants and fruits (especially climacteric ones) all along the growing stage. During post-harvest, it is one of the main agents involved in the ripening of tomato fruits, even leading to severe quality losses. The aim of the present study was to determine, in tomato fruit, the possible effect of two different ethylene removal through oxidation mechanisms (ultraviolet light and KMnO4 filters) on postharvest quality, antioxidant capacity, volatile compounds and sensory analysis carried out by experts. Two temperatures were selected for the use of this system, 8 ◦C and 20 ◦C. The use of this novel combination of techniques promoted the preservation of the physical and bioactive parameters analysed. A higher presence of volatile compounds related to early stages of fruit ripening was also observed in the treatments where ethylene removal was used, especially in the one where the complete system was used. It is also noteworthy that in the sensory analysis with a panel of experts, the fruit treated with the complete ethylene elimination system received a more favourable evaluation than those that did not incorporate it.