Effect of carbon dioxide enrichment on health-promoting compounds and organoleptic properties of tomato fruits grown in greenhouse.
Effect of carbon dioxide enrichment on health-promoting compounds and organoleptic properties of tomato fruits grown in greenhouse.
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DOI：
10.1016/j.foodchem.2013.12.052
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发表时间：
2014-06
期刊：
影响因子：
8.8
通讯作者：
Zhiming Zhang;Lihong Liu;M. Zhang;Yong-song Zhang;Qiao-mei Wang
中科院分区：
文献类型：
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作者：
Zhiming Zhang;Lihong Liu;M. Zhang;Yong-song Zhang;Qiao-mei Wang
以温室番茄（Solanum lycopersicum）为试材，研究了CO2浓度升高对番茄果实主要保健成分和感官品质的影响。富CO2果实中番茄红素、β-胡萝卜素和抗坏血酸等保健物质含量显著增加，糖、可滴定酸度和糖酸比等风味物质含量显著增加。此外，CO2富集显着提高其他感官特性，包括颜色，硬度，香气，和感官属性在番茄果实。结果表明，CO2增施对番茄的营养价值和感官品质有一定的促进作用。
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 CO2enrichment fruits. Furthermore, CO2enrichment significantly enhanced other organoleptic characteristics, including colour, firmness, aroma, and sensory attributes in tomato fruits. The results indicated that CO2enrichment has potential in promoting the nutritional value and organoleptic characteristics of tomatoes.