Effects of Controlled Atmosphere Storage on the Extension of Postharvest Qualities and Storage Life of Tomatoes

Abstract

Tomatoes were harvested at the pink stage of maturity and stored at 13°C for 60 days in six different combinations of CO2 all with 5.5 % O2 compared to in 20.9 % O2 with 0.3 % CO2 (as control). The CO2 levels affected the colour development of tomatoes, in that after 50 or 60 days storage there was no significant colour changes in those stored in 6.4 % and 9.1 % CO2 with 5.5 O2 but the tomatoes stored in the control, 0.2 % CO2 and 3.2 % CO2 all combined with 5.5 % O2 had turned fully red. Colour values of fruit stored in 12.2 % and 15.6 % CO2 with 5.5 % O2 had actually decreased at that time. Fruit firmness, their total soluble solids content and the level of acceptability, assessed by panellist were highest for those stored in 9.1 % CO2 with 5.5 % O2 and those tomatoes had the best organoloptic properties and were still considered marketable after 60 days storage.