Storage of Mature-Green Tomatoes in Controlled Atmospheres1
Open Access
- 1 November 1970
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 95 (6) , 791-794
- https://doi.org/10.21273/jashs.95.6.791
Abstract
Tomato fruits, initially mature-green and held at 55° F for 6 weeks, kept significantly better in 3% O2 and zero CO2 than in air. Three or 5% CO2 combined with the low-O2 atmosphere did not materially affect the amount of decay, and sometimes resulted in CO2 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% O2, tomatoes ripened to pink. Red color development was further retarded in a low-O2 atmosphere supplemented with 3 or 5% CO2. Exposing mature-green tomatoes to air for 16 hours midway in a 6-week holding period in low-O2 did not affect the decay or color of the fruits while in storage as compared to a continuous holding in low-O2. 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 CO2 levels of 3 or 5% tended to be more acid after ripening than tomatoes held in CO2-free atmospheres.Keywords
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