Abstract
The appearance of polygalacturonase and red pigmentation in mature-green tomato fruit was prevented by storing the fruit in 5% O 2, 5% CO 2 and 90% N 2. However, the breakdown of starch to give monosaccharides and the change in concentration of organic acids which is normally associated with ripening still took place. On removal of the fruit to ambient conditions, polygalacturonase was synthesized and the fruit changed colour but monosaccharide and organic acid concentrations did not change.
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