Green Tomato Research Articles

Growth and Yield Performance of Tomato (Solanum Lycopersicum L.) Swayed by Mulching and Organic Fertilizers

The utilization of organic fertilizers is currently on the rise to sustain higher food quality while minimizing environmental pollution. Mulching with organic materials maintains soil physical conditions, crucial for realizing a crop’s genetic yield potential even when all other requirements are met. Hence, a field experiment was conducted to investigate the effects of mustard oil cake (MOC), poultry manure (PM) and vermicompost (V) alone and in combination with mulching (Mu) on growth and yield parameters of Tomato. Significant increases were (p ≤ 0.05) observed in plant height, leaf number, leaf area, stem girth, root length and root girth of tomato plants compared to the control (T1), where no fertilizers were applied. At 90 days after transplantation (DAT), the T9 (V8Mu0) treatment resulted in the highest plant height (142 cm) and the longest root length (25 cm) while the maximum quantity of fresh weight (154.63 g plant-1) for tomato plant was obtained from the treatment T6, which received vermicompost at 4 t ha-1 with mulching. Application of poultry manure at the rate of 8 t ha-1 without mulching (T8) resulted in a significant higher number (14 fruits plant-1) of green tomatoes. Fresh weight of green tomatoes were varied significantly (p ≤ 0.05) among the treatments with the maximum fresh weight obtained from the T₉ (128.97 g plant-1) and the minimum from T₁ (12.73 g plant-1) treatments. Nitrogen, P, K, Ca, Mg and S of green tomatoes varied significantly among the treatments. The utmost P, K, S, Ca and Mg contents (0.72, 6.26, 0.23, 0.54 and 0.31 g kg-1, respectively) of green tomatoes were recorded in the treatment T₆ (V₄Mu). Hence, the utilization of organic fertilizers, either alone or in conjunction with mulching, markedly enhanced the growth and yield of the tested vegetable, offering viable strategies for enhancing the yield potential. Dhaka Univ. J. Biol. Sci. 33(2): 53-65, 2024 (July)

Green fruit detection methods: Innovative application of camouflage object detection and multilevel feature mining

Accurate detection of object fruits is essential for optimizing picking efficiency and predicting fruit yields. However, detecting early-stage ripening or green fruits, especially in complex fields, poses significant challenge due to their similarity to green leaves. This study introduces the TEAVit model, a novel camouflage object detection network specifically tailored for identifying green tomatoes in intricate agricultural environments. TEAVit incorporates a texture-edge-awareness module (TEAM) to enhance the extraction ability of texture feature by combining high-level and low-level features, an edge-guided feature module (EFM) to address background complexities and occlusions, and a context-aggregation module (CAM) to leverage contextual semantics. Experimental validation results demonstrate that the S-measure, E-measure, and F-measure performance metrics all exceed 90% on the tomato dataset, accompanied by a mean absolute error of 0.0245. These findings underpinned the effectiveness of the proposed green fruit camouflage object detection algorithm in offering new insights for agricultural target localization.

In Vitro, Ex Vivo, and In Vivo Evaluation of Silver Nanoparticles Synthesized Using Green Tomato Extract: Perspectives on Topical Application

In Vitro, Ex Vivo, and In Vivo Evaluation of Silver Nanoparticles Synthesized Using Green Tomato Extract: Perspectives on Topical Application

Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties

SummaryHealth‐driven innovation is transforming bakery products, particularly with non‐conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, carrot, onion, artichoke, spinach, chard, kale and pak choi). Spinach and chard increased the mineral content (1.42 and 1.30 g/ 100 g) respect to control (1.01 g/100 g). Fibre content ranged from 9.33 to 11.18 g/100 g when added onion, chard, pak choi, tomato or artichoke. Beetroot was the most effective changing the colour (ΔE* 43.09), while tomato reduced the hardness (4.06 vs 5.29 N in the control). Lemon and tomato were effective reducing the extent of starch enzymatic hydrolysis by 65% and 34%, respectively. Vegetable powders can be innovative, natural, sustainable and healthy ingredients in the breadmaking of flatbreads. The incorporation of these non‐conventional ingredients opens new opportunities for the bakery industry.

Fried Green Tomatoes: Why Good Feminist Films Matter

Film, as a powerful cultural communication tool, significantly impacts viewers' values, attitudes, and behaviors. Feminist films, by presenting complex, three-dimensional female characters and their stories, can promote societal understanding of women's issues and advance gender equality. They also provide a platform for female creators to voice their perspectives, challenging gender inequality in the male-dominated film industry. This study examines the 1991 classic American film "Fried Green Tomatoes." It found that the film's costumes convey symbolic meanings related to gender, class, and occupation, reflecting societal expectations and stereotypes. A comparative analysis of Idgie's and Ruth's costumes reveals their character traits: Idgie's free-spirited, nature-bound lifestyle contrasts with Ruth's gentle, kind demeanor. "Fried Green Tomatoes" effectively uses parallel perspectives to challenge traditional gender roles and redefine them. By analyzing this feminist film, the study deepens the understanding of the positive role of feminist cinema, enriching feminist perspectives in film studies and highlighting women's self-awakening and resistance through the narrative of friendship and growth.

Production of nanocomposite films based on low density polyethylene/surface activated nanoperlite for modified atmosphere packaging applications

The modified atmosphere packaging films based on polyethylene nanocomposites reinforced with perlite nanoparticles were prepared using a blow molding machine. The perlite particles were first reduced to nano dimensions using an abrasive mill, then the porosity of nanoperlite was increased to improve their efficiency in absorbing ethylene gas. For this purpose, 6 normal sodium hydroxide solution at 50°C temperature was used. Finally, perlite nanoparticles were modified by polymethyl hydrogen siloxane silane compound. In each of the stages of grinding and modifying the perlite surface, the necessary tests including dynamic light diffraction test, nitrogen absorption test and ethylene gas absorption test were performed using gas chromatography method. The results showed that the size of perlite particles was reduced to 500 nm by using an abrasive mill, and the surface modification process increased the specific surface area of perlite by 10 times. Based on this, the amount of ethylene gas absorption in perlite nanoparticles with modified surface increased up to 3 times compared to normal perlite. The results of the gas chromatography test showed that the nanocomposite film based on polyethylene reinforced with 6% by weight of modified perlite nanoparticles has several times the efficiency in absorbing ethylene gas compared to the potassium permanganate sachets The results of the mechanical properties tests of nanocomposite film in comparison with pure polyethylene film showed that nanocomposite film has higher properties than pure polyethylene. The results of shelf-life tests of green tomatoes packed in nanocomposite film based on polyethylene reinforced with modified nanoperlite showed that green tomatoes can be stored for two months using the prepared modified atmosphere packaging.

A new method for quantification of tomatine-enriched extracts.

Green tomato extracts, an agro-food industry waste, are rich in the glycoalkaloid tomatine, which presents activity against several diseases. High-performance liquid chromatography (HPLC) with ultraviolet (UV) detection is one of the most used techniques for quantification of bioactive compounds. The aim of this study was to optimize and validate a selective HPLC method with diode array detector (DAD) for the quantitative analysis of tomatine extracted from green tomatoes by subcritical water. Chromatographic runs were performed on a InertSustain Phenyl (250 mm × 4.6 mm, 5 μm) analytical column, at a wavelength of 205 nm. A concentration range of 50-580 μg mL-1 was used. The validation process was performed considering the linearity, precision, trueness, limit of detection (LOD) and limit of quantitation (LOQ) of the method. The selected mobile phase composed of acetonitrile and a solution of 20 mmol L-1 potassium dihydrogen phosphate (KH2PO4) pH 3, resulted in suitable retention times and a standard calibration curve with adequate linearity (R2 = 0.9999). The method trueness was evaluated by the recovery assay, obtaining a mean recovery of 105% and the precisions were 1.4% and 0.9% (percentage relative standard deviation, RSD%) for the tomatine standard and extract samples, respectively. The inter-day variability was 2.7-9.0% (RSD%) for the standards and 6.9% (RSD%) for extract. The LOD and the LOQ of the method were determined at 8.0 and 24.1 μg mL-1, respectively. The herein described method was successfully used for the quantification of tomatine in a tomato-derived extract. Furthermore, the method constitutes a simple and rapid analytical approach able to be used as a routine protocol. © 2024 Society of Chemical Industry.

Fruit Quality Analysis and Flavor Comprehensive Evaluation of Cherry Tomatoes of Different Colors.

Cherry tomatoes are popular vegetables worldwide owing to their variety of colors and nutrients. However, an integrated evaluation of color and flavor has rarely been reported. This study examined the differences among red, brown, yellow, and green cherry tomatoes grown in the Jiuquan area. A comprehensive analysis of the flavor quality of these tomatoes, including sensory evaluation, electronic nose analysis, nutritional and flavor quality measurements, targeted metabolomics, and chemometrics, was conducted. Red tomatoes had the highest lycopene content, and green tomatoes had the highest soluble protein and vitamin C content. In cherry tomatoes, K is the most abundant macro element and Fe and Zn are the most abundant trace elements. Brown cherry tomatoes had significantly higher K, P, Mg, Cu and Fe contents than other colored tomatoes, and red tomatoes had significantly higher Zn content than other cherry tomatoes (218.8-724.3%). Yellow cherry tomatoes had the highest soluble sugar content, followed by red, brown and green tomatoes. A total of 20 amino acids of tomatoes were simultaneously determined by LC-MS. Yellow cherry tomatoes have the highest content of essential amino acids, aromatic amino acids and sweetness amino acids. Red tomatoes have the highest levels of non-essential and sourness amino acid contents. An analysis of 30 flavor indicators revealed that yellow tomatoes had the best flavor, followed by red, brown, and green tomatoes. Our work lays the foundation for future research on color and flavor formation in cherry tomatoes.

As assessment of shelf life increasing competence of pectin (Zucchini) based edible coating on tomatoes

The most recent advancement in food packaging research involves improving the shelf life of perishable foods by utilising bio-based resources that are edible, eco-friendly, and biodegradable. The current study investigated the effect of edible pectin coating on mature green tomatoes to improve shelf life and storage properties. Zucchini pectin was used to make edible coating. The antimicrobial and antioxidant properties of extracted pectin were investigated. The findings indicated that the extracted pectin had antimicrobial (Staphylococcus aureus, Escherichia coli, and Aspergillus niger) and antioxidant (34.32% at 1 mg/mL) properties.Tomatoes were immersed in pectin solutions of varying concentrations, 1, 3, and 5% (w/v). Physiological evaluations of weight loss, total sugar content, titratable acidity pH, and ascorbic acid were performed on tomatoes during their maturing stages of mature green, light red, pure red, and breaking. Coating the tomatoes with pectin (5%) resulted in minimal weight loss while increasing the retention of total sugar, ascorbic acid, and titratable acidity. The shelf life of the pectin-coated tomatoes was extended to 11 days, while the uncoated control tomatoes lasted 9 days. Thus, a 5% edible pectin solution was found to be effective in coating tomatoes. The current study suggests that using 5% pectin as an edible coating on tomatoes can delay/slow the ripening/maturing process while also extending the shelf-life of tomatoes without affecting their physiochemical properties, which is scalable on a large scale for commercial purposes.

Effect of Chitosan/Gum Arabic Blends Enriched by Sodium Nitroprusside or Methyl Salicylate on the Storability and Antioxidant Activity of Tomato Fruit.

The impact of methyl salicylate (MeSA) or sodium nitroprusside (SNP) in chitosan (CS)/Gum Arabic (GA) mixture on physio-chemical characteristics and antioxidant status during the postharvest ripening of green tomato fruits was studied. CS/GA-MeSA at a 1 mM formulation was the best treatment to retard firmness and titratable acidity (TA) losses. Moreover, this formulation retarded pigmentation progress where it had the lowest significant values of total carotenes (TCs) and lycopene (LYP) contents until the 15th day of the storage period, as well as efficiently faced the rise in malondialdehyde (MDA) levels. Moreover, peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia-lyase (PAL) activities of tomatoes treated with CS/GA-SNP at 2 mM were significantly better than that of control in the primary stages of storage. CS/GA-SNP at a 2 mM formulation showed an extremely high significant content of total polyphenol (TP) in the early stage of storage, while CS/GA and CS/GA-MeSA at 1 and 2 mM accumulated higher significant TP contents than uncoated fruits at the late stage of storage. All formulations were characterized by FTIR spectroscopy. Furthermore, the polymer formulations exhibited strong antifungal activity against Alternaria alternata and Botrytis cinerea as major pathogens of postharvest tomatoes. Transmission electron microscope (TEM) observations for the mycelia of both fungi treated by CS/GA-MeSA at 2 mM revealed serious ultrastructural damage, including distortion of the cell wall and cell membrane and degradation of cytoplasmic organelles.

Measures for Reducing Tomato Post-Harvest Losses at Farmer Level in the Lake Victoria Crescent Agro-Ecological Zone.

Globally, tomatoes (Solanum lycopersicum) are recognized as a significant vegetable crop with nutritional, health, and economic importance. In Uganda, small-scale tomato farmers, obtain low yields due to biotic and abiotic conditions of pests, diseases, lack of irrigation, and insufficient knowledge of sustainable farming practices. Post-harvest losses further hinder tomato production by limiting the amount of high-quality produce reaching the market. This study used a largely qualitative approach to understand the mechanisms tomato farmers in Wakiso and Luwero districts in Central Uganda use to reduce post-harvest losses at farm level. The study reveals that the Assila F1 Hybrid is the predominant variety—chosen for its firmness, extended shelf life, and resistance to pests and diseases. Farmers adopted staggered planting to manage post-harvest losses, harvesting mature green tomatoes in the morning and evening. However, a lack of technical expertise resulted in a deficiency of deliberate post-harvest treatments, and the absence of a mandatory body for produce inspection negatively impacted quality. Individual sales by farmers without standardized measurements also contributed to exploitation by middlemen. The study recommends farmers’ capacity building in appropriate post-harvest handling practices.

Optimization of QuEChERS method for determination of pesticide residues in vegetables and health risk assessment.

The present study focused on the optimization of the QuEChERS extraction method for the determination of 61 pesticide residues and associated health risk assessment in 144 samples of commonly consumed vegetables, viz., eggplant, cabbage, green chilli, okra, and tomato. The samples were collected between January and April 2022 from three different districts within Gujarat, India. The QuEChERS method was optimized and utilized for the extraction of samples. The samples were analyzed by UHPLC-q-TOF/MS and GC-MS/MS. The modified QuEChERS method was successfully validated, and the obtained results were satisfactory as per the 2021 SANTE guidelines. The residue analysis of the vegetable samples showed that about 4% of total samples contained single pesticide residues. Pesticide residues below the quantitation limit (BQL) were observed in eggplant, cabbage, and okra samples. In total, 15.62% (n = 5) samples of green chilli showed the presence of pesticides such as azoxystrobin, bifenthrin, cypermethrin, fenpropathrin, and propargite whereas 3% (n = 1) tomato samples contained cyfluthrin. In total, 97.22% of the samples had residues that were below the European Union Maximum Residue Limit (EU MRL). Two samples of green chilli had pesticide residues above EU MRL. The Hazard Index (HI) and Hazard Quotient (HQ) were used to assess the health risks associated with green chilli and tomato consumption. The HI and HQ values for adolescents and adults were found to be less than 1. The modified QuEChERS method was found to be easy and effective and can be implemented for routine sample analysis. The study revealed the presence of pesticide residues in tomato and green chilli samples. Further, the outcome provided information pertaining to current pesticide status, concluding that consumption of these commodities is unlikely to pose any health risk, though long-term monitoring studies focusing on dietary health risk assessment must be initiated.

Navigating Arm Robot Motion with Vision via Image Processing

The integration of vision-based technology in daily life has been perceived in recent years. The wide range of robot implementations, including agriculture, necessitates the installation of the eye to fully function and substitute the human eye. Camera and image processing work hand in hand in realizing the idea of automatic labor in daily life. This paper presents an arm robot navigated by image processing inputs from objects' coordinate positions. The robot is assigned to pick and place red tomatoes within different lighting and positions. The robot can sort the red tomatoes and ignore the green tomatoes. Inverse kinematics analysis is included to show the effectiveness of the proposed method. This robot is ideal for agricultural settings to sort the harvested fruit.

“Green peppers, tomatoes, and lemons, disunite!”: Feminist solidarity in times of wars

AbstractThis article focuses on female bodies co‐laboring across the racial lines and academic‐activist divides to explore both the potentials and constraints of feminist solidarity in the hyper‐masculine and ultra‐nationalist normative order of the global war on terror. Anthropological studies have deconstructed phantasmatic narratives of the global war on terror by disclosing its racialized and classed structure. However, what remains understudied is how racialized female bodies are subjected to the biopower and necropower of this war. This ethnography concentrates on the feminist solidarity between Özlem Yasak and Serra Hakyemez, the coauthors of this article, which stretches over 13 years and moves between the colony and the metropole and the Global South and Global North. It examines how a Turkish academic and a Kurdish activist (both lower middle‐class women) forge, cultivate, and repair their comradeship as they move from an immigration office to their family house to neoliberal universities. Based on what we call the Other‐graphy as a new feminist method, this article argues that the global war on terror expands its reach as the humanitarian and neoliberal regimes of power recruit activists and academics to the fantasy of autonomous subjectivity posited against their possible political solidarity.

The Effect of Pulsed Electric Fields (PEF) on Nanostructure and Monosaccharides Composition of Pectin Fractions Extracted from Green and Red Tomatoes

The Effect of Pulsed Electric Fields (PEF) on Nanostructure and Monosaccharides Composition of Pectin Fractions Extracted from Green and Red Tomatoes

Green Fruit Detection with a Small Dataset under a Similar Color Background Based on the Improved YOLOv5-AT.

Green fruit detection is of great significance for estimating orchard yield and the allocation of water and fertilizer. However, due to the similar colors of green fruit and the background of images, the complexity of backgrounds and the difficulty in collecting green fruit datasets, there is currently no accurate and convenient green fruit detection method available for small datasets. The YOLO object detection model, a representative of the single-stage detection framework, has the advantages of a flexible structure, fast inference speed and excellent versatility. In this study, we proposed a model based on the improved YOLOv5 model that combined data augmentation methods to detect green fruit in a small dataset with a background of similar color. In the improved YOLOv5 model (YOLOv5-AT), a Conv-AT block and SA and CA blocks were designed to construct feature information from different perspectives and improve the accuracy by conveying local key information to the deeper layer. The proposed method was applied to green oranges, green tomatoes and green persimmons, and the mAPs were higher than those of other YOLO object detection models, reaching 84.6%, 98.0% and 85.1%, respectively. Furthermore, taking green oranges as an example, a mAP of 82.2% was obtained on the basis of retaining 50% of the original dataset (163 images), which was only 2.4% lower than that obtained when using 100% of the dataset (326 images) for training. Thus, the YOLOv5-AT model combined with data augmentation methods can effectively achieve accurate detection in small green fruit datasets under a similar color background. These research results could provide supportive data for improving the efficiency of agricultural production.

Defective mutations in STAY-GREEN 1, PHYTOENE SYNTHASE 1, and MYB12 genes lead to formation of green ripe fruit in tomato.

Modern tomatoes produce colorful mature fruits, but many wild tomato ancestors form green or gray green ripe fruits. Here, tomato cultivar 'Lvbaoshi' (LBS) that produces green ripe fruits was found to contain three recessive loci responsible for fruit development. The colorless peel of LBS fruits was caused by a 603 bp deletion in the promoter of SlMYB12. The candidate genes of the remaining two loci were identified as STAY-GREEN 1 (SlSGR1) and PHYTOENE SYNTHASE 1 (SlPSY1). SGR1 and PSY1 co-suppression by RNAi converted the pink fruits into green ripe fruits in transgenic plants. An amino acid change in PSY1 and a deletion in the promoter of SGR1 were also identified in several wild tomatoes bearing green or gray ripe fruits. Overexpression of PSY1 from green ripe fruit wild tomatoes in LBS plants could only partially rescue the green ripe fruit phenotype of LBS, and transgenic lines expressing ProSGR1::SGR1 from Solanum pennellii also failed to convert purple-flesh into red-flesh fruits. This work uncovers a novel regulatory mechanism by which SlMYB12, SlPSY1, and SlSGR1 control fruit color in cultivated and some wild tomato species.

Volatilomics-Based Discovery of Key Volatiles Affecting Flavor Quality in Tomato.

Volatile accumulation during tomato ripening greatly affects the fruit flavor. In this study, four accessions from each of the three tomato subgroups (BIG, S. lycopersicum, CER, S. lycopersicumvar. Cerasiforme, and PIM, S. pimpinellifolium) were subjected to a sensory evaluation. The CER subgroup had the highest fruit-flavor score. Using a Headspace solid-phase microextraction/gas chromatography-mass spectrometer (HP-SPME/GC-MS), a volatile database containing 94 volatiles was created. Pentanal accumulated in green fruits and 1-pentanol in red fruits. 1-Octen-3-ol was discovered to underlie the bitterness of green tomatoes, and it was most abundant in PIM green fruits. Phenylethyl alcohol affected the acidity and sweetness of red tomatoes, and it was most abundant in CER red fruits. Branched-chain volatiles were most abundant in PIM and BIG red fruits, while apocarotenoids were most abundant in CER red fruits. These findings suggest that domestication and improvement have influenced volatile content, and apocarotenoids and branched-chain volatiles synergistically mediated aromatic flavors in red fruits. This study provides a metabolic basis for analyses of the molecular mechanisms of fruit-flavor formation.

Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria.

Traditional Bulgarian fermented foods are prominent for their uniqueness of local ingredients, production methods, and endemic microbial species. The present research investigated the diversity and beneficial biological potential of lactic acid bacteria (LAB) isolated from various types of unique Bulgarian fermented foods. Species identification was performed via 16S rDNA sequencing. Biological activity was evaluated by determining antibacterial activity (via agar well diffusion assay), H2O2 production, spectrophotometrically determined auto- and co-aggregation, microbial adhesion to hydrocarbon, and biofilm formation. The biosafety of the isolated lactic acid bacteria was established based on hemolytic activity and phenotypic and genotypic antibiotic susceptibility. Forty-five strains were isolated from fermented foods (sauerkraut, fermented green tomatoes, fermented cucumbers, kefir, white cheese, and Izvara (curdled milk)). Five species were detected: Lactiplantibacillus plantarum, Levilactobacillus koreensis, Levilactobacillus brevis, Lactobacillus helveticus, and Levilactobacillus yonginensis. The most prominent species was L. plantarum, at 47%. For the first time, L. koreensis and L. yonginensis, isolated from unique Bulgarian fermented foods, are reported in this study. The antibacterial effect of the cell-free supernatants was evaluated. An antagonistic effect was observed against Escherichia coli (57%) and Salmonella enterica subsp. enterica serotype Enteritidis (19%) for several L. plantarum strains. Only one L. brevis (Sauerkraut, S15) strain showed activity against E. coli. The best autoaggregation ability at hour 4 was observed for L. koreensis (fermented cucumbers, FC4) (48%) and L. brevis S2 (44%). The highest percentage of co-aggregation with Candida albicans, at hou 4 in the experiments, was observed for strains L. koreensis (fermented green tomato, FGT1) (70%), L. plantarum strains S2 (54%), S13 (51%), and S6 (50%), while at hour 24 for strains L. koreensis FGT1 (95%), L. brevis (Kefir, K7) (89%), L. plantarum S2 (72%), and L. koreensis FC2 (70%). Seven of the isolated LAB strains showed hydrophobicity above 40%. Our results showed that the ability of biofilm formation is strain-dependent. No hemolytic activity was detected. The antibiotic resistance to 10 antibiotics from different groups was tested phenotypically and genotypically. No amplification products were observed in any strains, confirming that the isolates did not carry antibiotic-resistance genes. Traditional fermented Bulgarian foods can be considered functional foods and beneficial LAB sources.

Sustainable Approaches to Prolonging Shelf Life in Green Mature Tomato Fruit

Green mature tomato fruits demonstrate better transportability compared to fully matured ones. This approach has the potential to play a significant role in diminishing postharvest losses and enhancing the accessibility of nutritionally rich fruit in developing countries. The instability of electricity and insufficient cold storage facilities is recognized for fading the shelf life of various fruits and vegetables. However, post-harvest interventions, including tomatoes, can extend perishable products' shelf life. Firstly, tomato fruits were harvested at the green mature stage and stored at 33℃ for 0, 10, 20, and 30 days, followed by a shift to 25℃. Subsequently, ten fruits were subjected to various treatments: A - control (25℃), B - 33℃ with 30-40% RH, C - 33℃ with 50-60% RH, and D - 33℃ with 80-90% RH. Different relative humidity (RH) levels were achieved using saturated salts, specifically MgCl2.6H2O, Mg (NO3)2.6H2O, and KCl+KNO3 for treatments B, C, and D, respectively. The evaluation encompassed parameters such as ethylene production, CO2 release, fruit firmness, weight loss, and color development. A higher temperature, such as 33℃, may be considered advantageous for the storage of green mature tomato fruit. Evidently, tomatoes were successfully stored for over 55 days at this temperature. Across all relative humidity (RH) conditions, there was more noticeable color development in fruits stored at 25°C compared to those stored at 33°C. Among the various RH conditions, fruits stored at 33°C with 80-90% RH experienced the least weight loss, although fruit firmness gradually declined over time. Storing green mature tomato fruit at 33°C with 30-40% RH resulted in the lowest ethylene production compared to 25°C and other RH conditions. Consequently, certain practical benefits of green mature tomato fruit under elevated temperatures and diverse relative humidity (RH) conditions are suggested. However, further detailed research may be necessary to explore potential metabolic changes.