Chlorine Dioxide Treatment Modulates Ripening-Related Genes and Antioxidant System to Improve the Storability of Tomato

Table 2

Effect of ClO₂ treatment on quality (firmness; SSC: soluble solid content; TA: titratable acidity) and color (Hue values) in tomatoes stored at 4°C for 14 days followed by 5 days at 20°C.

Storage period (days)	Treatment	Firmness (N)	SSC (Brix)	TA (%)	Hue value
0	0 ppm ClO₂	16.73 b	4.03 a	0.58 a	63.61 a
	10 ppm ClO₂	18.70 a	4.07 a	0.59 a	63.69 a
	15 ppm ClO₂	16.73 b	4.07 a	0.56 a	61.24 b
7	0 ppm ClO₂	15.10 a	4.13 a	0.52 a	56.90 a
	10 ppm ClO₂	15.34 a	4.13 a	0.53 a	57.87 a
	15 ppm ClO₂	15.19 a	4.10 a	0.50 a	57.39 a
14	0 ppm ClO₂	15.03 a	4.20 a	0.50 a	57.21 a
	10 ppm ClO₂	12.82 b	4.03 ab	0.50 a	58.24 a
	15 ppm ClO₂	14.53 a	3.97 b	0.54 a	57.49 a
14 + 5	0 ppm ClO₂	10.44 a	3.97 a	0.46 a	52.02 a
	10 ppm ClO₂	10.74 a	4.03 a	0.45 a	52.66 a
	15 ppm ClO₂	10.89 a	3.97 a	0.38 b	52.27 a