Biochemical changes in tomatoes stored in modified gas atmospheres. I. Sugars and acids

SUMMARY During long‐term storage in modified gas atmospheres (MGA), some of the biochemical changes occurring in tomato fruit, cv. Sleaford Abundance, were compared with those in fruit of some Israeli cultivars which had been selected for firmness and slow ripening. The MGA used in the experiments did not succeed in completely restricting changes in sugars and acids during storage, although colour change was prevented. This separation of processes is discussed in relation to the practice of long‐term storage and its implications for fruit flavour.