Abstract
Tomato fruits were stored in a low (hypobaric) pressure system (LPS), ventilated with different oxygen and ethylene concentrations. The effect of these factors on different ripening-parameters (respiration, chlorophyll degradation, lycopene synthesis, fruit firmness and pectic enzyme activities) was investigated. Ethylene had a definite effect on most but not all of these parameters, even at the low oxygen pressure used in this system. The reduction in oxygen as well as in ethylene partial pressures was responsible for the observed retardation of tomato fruit ripening at hypobaric conditions.
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