Acidic electrolyzed water, hydrogen peroxide, ozone water and sodium hypochlorite influence quality, shelf life and antimicrobial efficacy of cherry tomatoes

To maintain the quality and shelf life of cherry tomatoes, microbial decontamination is essential. The objective of this study was to determine the effect of acidic electrolyzed water (AcEW), hydrogen peroxide (H2O2), ozone water (O-3) and sodium hypochlorite (NaClO) on quality, shelf life and microbial decontamination of cherry tomatoes. Water was used as control. AcEW, H2O2, O-3 and NaClO were sprayed one day prior to harvest. Afterwards, tomato fruits were stored at 5 degrees C to determine their quality, shelf life and microbial activity. Respiration (p <= 0.001) and ethylene production (p <= 0.01) were significantly lower in O-3-treated tomato fruits compared to those in other treatments. The lowest fresh weight loss and the longest shelf life 20 days (p <= 0.05) were found for O-3-treated tomato fruits. Their fungal incidence rate (p <= 0.001) and microbial activity were the lowest. However, fruits firmness 13.36N (p <= 0.01) was significantly retained for O-3-treated tomato fruits. Color development, lycopene content and fructose and glucose contents suppressed by O-3-treatment might have prolonged the shelf life of tomato fruits. Based on comprehensive results of physiological, physicochemical and microbiological analysis, O-3-treated tomato fruits prolonged shelf life and maintained their quality at 5 degrees C. Therefore, O-3-treatment might have great potential to be used for long time storage of cherry tomatoes.