Effect of Chilling Exposure of Tomatoes During Subsequent Ripening

Mature green tomatoes were stored at 4°C, ≥ 90% RH, for up to 39 days and transferred to 21°C, ≥ 90% RH, for further ripening. After 15 days of chilling exposure, stimulation of C 2 H 2 production and increased susceptibility to decay were observed when the fruit was ripened at ambient temperatures. As chilling exposure increased, C 2 H 4 , production upon removal to 21°C returned to the level of the control. Irreversible inhibition of color development was observed in fruit exposed to 4°C for 34 days and an increase in CO 2 production was noted upon warming of tomatoes chilled for 39 days.