Effect of carbon dioxide enrichment on health-promoting compounds and organoleptic properties of tomato fruits grown in greenhouse.

Abstract The objective of the present study was to evaluate the effect of carbon dioxide (CO 2 ) 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 CO 2 enrichment fruits. Furthermore, CO 2 enrichment significantly enhanced other organoleptic characteristics, including colour, firmness, aroma, and sensory attributes in tomato fruits. The results indicated that CO 2 enrichment has potential in promoting the nutritional value and organoleptic characteristics of tomatoes.