Storage of Mature-Green Tomatoes in Controlled Atmospheres1

Abstract

Abstract Tomato fruits, initially mature-green and held at 55° F for 6 weeks, kept significantly better in 3% O 2 and zero CO 2 than in air. Three or 5% CO 2 combined with the low-O 2 atmosphere did not materially affect the amount of decay, and sometimes resulted in CO 2 injury. Mature-green tomatoes ripened to a full red when held in air for 6 weeks at 55°. When stored in an atmosphere containing 3% O 2 , tomatoes ripened to pink. Red color development was further retarded in a low-O 2 atmosphere supplemented with 3 or 5% CO 2 . Exposing mature-green tomatoes to air for 16 hours midway in a 6-week holding period in low-O 2 did not affect the decay or color of the fruits while in storage as compared to a continuous holding in low-O 2 . After ripening, however, the tomatoes from the interrupted treatment did not keep as well as those from the continuous treatment. Mature-green tomatoes stored at CO 2 levels of 3 or 5% tended to be more acid after ripening than tomatoes held in CO 2 -free atmospheres.