Quality Changes of Cherry Tomato by Aqueous Chlorine Dioxide Treatment during Storage

To improve the shelf-life of cherry tomato, samples were treated with aqueous chlorine dioxide () at 30 ppm for 0~30 minutes and the weight loss rate as well as the changes in physico-chemical and sensory properties of treated samples were investigated. Weight change in the control and in the samples with aqueous treatment were decreased slightly, and there were no difference during the storage period. There were no differences in soluble solid content among the treatments and during the storage period. There were no differences in the firmness of samples among the treatments but the firmness of the aqueous treated samples were decreased slower than that of the control samples. No significant changes in lightness, redness and yellowness of the controls and the samples by aqueous treatment were observed during 4 weeks storage period. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period did not differ among the treatments. The scores for taste, texture and overall acceptance of the control were decreased faster than those of the aqueous treated samples when 3 weeks reached.