Effect of Gaseous Ozone and Hydrogen Peroxide Treatment on the Polyphenolic Profile of Tomato Fruits Grown Under Cover

The aim of the study was to determine the effect of gaseous ozone, hydrogen peroxide and both factors used alternately on the profile of phenolic compounds of tomato fruits grown under cover. Phenolic compounds are natural substances, and their biosynthesis in plant tissues is affected by stress factors such as gaseous ozone and hydrogen peroxide. The experiment showed that the use of gaseous ozone at a dose of 2 ppm for 1.5 and 3 min significantly increased the total amount of phenolic compounds in tomato fruits compared to the control. In turn, in fruits obtained from plants to which hydrogen peroxide was applied at a concentration of 1 and 3% during vegetation, a lower amount of phenolic compounds was found compared to the control. In addition, the combined use of ozone and hydrogen peroxide in the case of four variants—2 ppm for 1.5 min + 1% H2O2; 2 ppm for 3 min + 1% H2O2; 2 ppm 1 min + 3% H2O2; 2 ppm 3 min + 3% H2O2—significantly increased the amount of phenolic compounds compared to the control.