Development of chilling injury symptoms in stored tomato fruit (Lycopersicon esculentum Mill)

Mature‐green tomato fruit cv Calypso were stored at 5, 7,12 or 19 o C for 0, 3, 9, 12 or 21 days, ripened at 19 o C for 3 or 6 days and analysed for surface colour (a L /b L ratio), firmness, and tissue disorganisation in chill‐damaged (pitted) and adjacent unpitted tissues. Manifestation of cell disorganisation and death was evident in pitted tissues. Alternaria spp, Stemphylium spp, Penicillium spp and Aureobasidium spp were isolated from pitted tissues. Fruit stored for either 9 or 12 days at 5 or 7°C subsequently ripened to an acceptable colour, but longer storage times inhibited satisfactory colour development. After storage at 12 or 19°C, fruit surface colour improved progressively with time. Loss of fruit firmness was highest at 19°C but decreased with increasing temperature from 5 to 12°C, showing biphasic maxima firmness loss on days 9 and 21. Surface pits occurred at the stem end and in the equatorial region of the fruit. Fruits were also stored at 7, 12 or 19°C for 10 or 20 days and then ripened at 19°C for 10 days before evaluation of visible defects; these were greatest at 7°C followed by 19°C and were lowest at 12°C.