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Differences in sensitivity of 8 processing and 8 non-processing tomato cultivars to chilling injury packaged in sealed and non-sealed low density polyethylene bags were evaluated after 21 days at 7-8°C, 21 days at 7-8°C + 1 day at 30°C and 21 days at 7-8°C + 2 days at 30°C respectively. Parameters investigated were bioelectrical resistance, electrolyte leakage, in-package and in-fruit Co 2  and C 2 H 4  production, firmness, percentage fresh weight losses, percentage decay-free and percentage marketable fruits. Among processing cultivars Advantage was least sensitive while Caraibe was most sensitive to chilling injury. Similarly, for non-processing cultivars Walters was least sensitive while Carnival was most sensitive to chilling injury.

PHYSIOLOGICAL MANIFESTATIONS OF CHILLING INJURY IN PROCESSING AND NON-PROCESSING TOMATO CULTIVARS