Abstract
Mature-green fruit of tomato (Lycopersicon esculentum ’Cabot’ and ’Cal J’) were stored at 13 °C in air, or in a modified atmosphere (MA) formed by sealing five fruit in a 1-mil low-density polyethylene bag. MA fruit ripened more slowly and decayed less than those in air. Cal J fruit had a higher dry matter content, ripened more slowly, decayed less, and produced MA atmospheres with 2% lower carbon dioxide and 17 μL/L less ethylene than Cabot. Weight losses in storage were measured. The main rot organisms were Alternaria alternata and Fusarium spp. Coating the stem scars with rapeseed oil had little effect on ripening and resulted in more Penicillium expansum rot. MA storage could extend the field crop marketing period.Key words: Tomato, modified atmosphere, storage, diseases, ripening
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