Effects of different treatments on quality of tomato during shelf-life

In this study,the qualities of tomato treated with H2O,O3,ClO2 and PE fresh-keeping film packaging were studied during shelf-life.The results showed that PE fresh-keeping film packaging can reduce tomato weight loss remarkably.Both O3 and ClO2 showed significantly effect comparison,and were able to keep the colour,the incidence of decay was decreased,and the reductions in firmness and contents of titratable acid and Vc were effectively retarded.During the whole storage,it was found that the effect of ClO2 treatment is best,and can effectively extend the shelf-life of tomato.