<![CDATA[Cherry tomato (Solanum lycopersicum L. var. cerasiforme) is a highly perishable horticultural commodity that requires proper postharvest handling to maintain quality and extend shelf life. This study evaluated the effects of ozone pretreatment (ozone gas and ozonated water) combined with hypobaric storage at pressures of 26, 64, and 101 kPa on the quality of cherry tomatoes during storage. Observed parameters included color change (?E), total soluble solids (TSS), moisture content, vitamin C and total fungal count. Color measurement was performed using a computer vision method based on the CIE L*, a*, b* color system, TSS was measured using a refractometer, moisture content using the oven method, and vitamin C using UV-Vis spectrophotometry. Two-way ANOVA showed that ozone pretreatment and hypobaric pressure had no significant effect on color change and moisture content (p>0.05). However, hypobaric pressure significantly affected TSS (p<0.05), with 26 kPa maintaining the highest TSS value (5.06 °Brix). Both ozone pretreatment and storage pressure had highly significant effects on vitamin C content (p<0.05). Ozone gas and ozonated water treatments retained higher vitamin C contents (43.99 and 42.13 mg/100 g, respectively) than the control (34.62 mg/100 g). Similarly, the highest vitamin C content was observed at 26 kPa (47.21 mg/100 g). Both treatment factors also significantly reduced fungal growth during storage (p<0.05). Tukey’s post hoc test showed that ozone gas pretreatment at 26 kPa resulted in the lowest total fungal colony count. The combination of ozone pretreatment and hypobaric storage 26 kPa has the potential to be an effective postharvest technology for maintaining nutritional quality and extending the shelf life of cherry tomatoes during storage.]]>
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