*4.8. Sensory Evaluation*

For the sensory evaluation, 14 panelists of similar ratio of males and females (aged from 22 to 44 years old) were employed to assess fruit of the two ripening stages and subject to storage for 14 days in ambient air or EO-enriched air (50 μL L−<sup>1</sup> or 500 μL L<sup>−</sup>1). All panelists had at least some training in the sensory evaluation of tomato fruit. To ensure representative results, the panel was initially asked to assess treatment preferences, with each panelist being given more than one fruit from each sample. Panelists were subsequently challenged with fresh fruit from each treatment and asked to rate appearance, colour, aroma, sweetness, texture, and marketability using scales (values of acceptance) with anchor points 1: 'Poor/unsweet/soft' and 5: 'excellent/very sweet/firm'. Scales were converted to percentage values. Individual panelists were given two sets of fruit (representing the two stages of ripening) and each set had three plates (one for each treatment) containing three whole tomato fruits and three halved tomato fruits for sensory analysis, all tests being conducted under the same conditions and with no time limit. To avoid intermixing of panel members, panel testing was conducted in isolation in booths in the same room.
