Effect of Controlled Oxygen and Carbon Dioxide Atmospheres on Bacterial Growth Rate and Soft Rot of Tomato Fruits Caused byPseudomonas marginalis

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Abstract
A gas mixture composed of 4% O2, 2% CO2 and 94% N2 (O2:CO2 ratio of 4:2) reduced in vitro growth of P. marginalis during the 36-h incubation period at 12.5.degree. C to 47% of that in air (21:0.03). At controlled atmospheres (CAs) of 4:0, 4:10 and 1:2, growth was reduced further to 36, 33 and 16% of the control, respectively. With P. fluorescens, overall growth was faster but was also reduced at CAs of 4:0, 4:2, 4:10 and 1:2 to 55, 54, 30 and 17% of the control in air. In ripe tomato fruits inoculated with P. marginalis and incubated in CAs of 4:0, 4:2, 4:10 and 1:2 and air, only CAs of 4:10 and 1:2 significantly reduced the percentage and severity of decay by the end of a 14-day storage at 12.5.degree. C from that in air, but fruits were softened under these CAs. It is suggested that tomato fruits be stored at 12.5.degree. C under a CA of 4% O2, 0% CO2 and 96% N2 to reduce physiological softening and bacterial soft rot by P. marginalis.

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