SUPPRESSION OF ROTS ON FOUR VARIETIES OF MATURE GREEN TOMATOES IN CONTROLLED ATMOSPHERE STORAGE

Abstract

Tomatoes stored in a controlled atmosphere at 11 °C for 4 to 8 weeks then ripened for 7 days in air at 22 °C during two successive seasons had less rots, better flavor and were firmer than controls stored in air. The varieties Longred and Viscount were better suited for controlled atmosphere storage than Harrow and K65 (an unnamed seedling).