Influence of Carbon Dioxide on Postharvest Ripening and Deterioration of Tomatoes1

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Abstract
Turning tomatoes (Lycopersicon esculentum Mill.) were held at 20°C and exposed to ambient, 5, 10, 20, 40 and 60% CO2 with 21 ± 1% O2. C2H4 evolution was rapidly reduced when fruits were exposed to CO2. In 5, 10 and 20% CO2, C2H4 evolution continued to decline with increasing duration of exposure but after 4 days in 40 and 60% CO2, C2H4 evolution increased probably because of injury. Maximum retardation of color development occurred while exposed to between 10 and 20% CO2. After removal of CO2, color development advanced rapidly and after 4 days in air, color of fruits that had been exposed to 5 and 10% CO2 was indistinguishable from that of fruit held continually in air. Color of fruits exposed to 20, 40, and 60% CO2 never reached color of fruits held only in air, in addition, exposure to these concentrations reduced subsequent salability due to enhanced mold growth, uneven ripening, and watersoaking. Intermittent exposures to 20% CO2 and air caused rapid fluctuation of C2H4 evolution and retarded color development. CO2 was not effective in inhibiting wound induced C2H4 evolution.

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