Organic acid and sugar levels were determined quantitatively by gas-liquid chromatography in tomatoes ( Lycopersicon esculentum Mill.) stored up to 21 days at 2°C and subsequently ripened at 20°. The concentration of malic acid in the pericarp declined during chilling, but citric acid accumulated. Citric acid was considerably higher after ripening of fruit chilled for 21 days than in non-chilled fruit. Sucrose and fructose levels declined during storage while the concentration of glucose remained fairly constant. Both glucose and fructose levels were lower in fruit ripened after 4 and 21 days of low temperature storage than in non-chilled fruit.
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R. W. Buescher (1975) studied this question.