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

Table 1

Effect of ClO₂ treatment on quality (firmness; SSC: soluble solid content; TA: titratable acidity) and color (Hue values) in fruits stored at 13°C for 12 days.

Storage period (days)	Treatment	Firmness (N)	SSC (%)	TA (%)	Hue value
0	0 ppm ClO2	16.73 b	4.0 a	0.58 a	63.61 a
	10 ppm ClO2	18.70 a	4.1 a	0.59 a	63.69 a
	15 ppm ClO2	17.60 ab	4.1 a	0.56 a	61.24 b
4	0 ppm ClO2	13.59 b	4.0 a	0.48 a	51.94 a
	10 ppm ClO2	15.16 a	4.1 a	0.49 a	51.56 a
	15 ppm ClO2	14.05 ab	4.2 a	0.49 a	51.13 a
8	0 ppm ClO2	12.34 b	4.4 a	0.53 a	47.56 a
	10 ppm ClO2	13.42 a	4.1 b	0.47 b	47.53 a
	15 ppm ClO2	13.59 a	4.2 ab	0.49 b	47.59 a
12	0 ppm ClO2	11.79 a	4.1 a	0.43 a	46.66 a
	10 ppm ClO2	12.35 a	4.2 a	0.46 a	46.42 a
	15 ppm ClO2	11.97 a	4.2 a	0.45 a	46.62 a