Storage of Mature-Green Tomatoes in Controlled Atmospheres1

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.