Experimental study demonstrates that low-energy cascade oxidation extends tomato shelf life by 50%, suggesting an effective non-chemical approach for post-harvest preservation.
Post-harvest loss of fruits, caused by both on-farm and off-farm factors, is a major concern for the global economy. The Low Energy Cascade Oxidation reduces ethylene gas levels (from 100 ppm to 0 ppm within 130 min) and decreased airborne bacterial load by approximately 74.5% (from 36.1 to 9.2 colony-forming units m−2 s−1). When integrated with a controlled storage system (12 ± 1°C; 90 ± 5% relative humidity), the LECO system extended the shelf life of early-turning-stage tomatoes (Solanum lycopersicum cv. NS 501 F1) by 50% compared with control samples stored without the system. This enhancement is supported by favorable changes in physicochemical parameters, including significant (p ≤ .05) retention of quality attributes such as acidity (0.234 ± 0.007%), color, and firmness (22.42 ± 2.2 N). Treated samples also showed a slower increase in glucose content (p ≤ .05) as revealed by a partial least squares model (% root mean square error of prediction of 5.9) of attenuated total reflectance Fourier transform infrared spectra. Gas chromatography–tandem mass spectrometry analysis further indicated slower metabolite changes. These findings show the effectiveness of the system as a potential, non-chemical approach to improve the storage quality of tomatoes.
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