The Short-Term Storage of Tomato Fruit

SummaryThe feasibility of using alternating temperatures of 2°C and 20°C to delay the ripening of mature tomatoes without adversely affecting appearance or taste of the ripe fruit was investigated. A 24-h respite at 20°C was given after 1–6 days at 2°C, and the treatment continued for 1–4 weeks after which the fruits were returned to 20°C. Cyclical temperature regimes invariably led to loss of quality. As an alternative technique green-orange fruits were enclosed in polyethylene and kept at several temperatures below ambient. The build-up of modified atmospheres extended the ripening time, improved firmness and maintained quality. Under some storage conditions fruit decay reached unacceptable levels, but if short-term storage at a moderately low temperature was combined with restricted gas-exchange, this could form the basis of an effective low-cost system.