Influence of Carbon Dioxide on Postharvest Ripening and Deterioration of Tomatoes1

Abstract

Turning tomatoes ( Lycopersicon esculentum Mill.) were held at 20°C and exposed to ambient, 5, 10, 20, 40 and 60% CO 2 with 21 ± 1% O 2 . C 2 H 4 evolution was rapidly reduced when fruits were exposed to CO 2 . In 5, 10 and 20% CO 2 , C 2 H 4 evolution continued to decline with increasing duration of exposure but after 4 days in 40 and 60% CO 2 , C 2 H 4 evolution increased probably because of injury. Maximum retardation of color development occurred while exposed to between 10 and 20% CO 2 . After removal of CO 2 , color development advanced rapidly and after 4 days in air, color of fruits that had been exposed to 5 and 10% CO 2 was indistinguishable from that of fruit held continually in air. Color of fruits exposed to 20, 40, and 60% CO 2 never reached color of fruits held only in air, in addition, exposure to these concentrations reduced subsequent salability due to enhanced mold growth, uneven ripening, and watersoaking. Intermittent exposures to 20% CO 2 and air caused rapid fluctuation of C 2 H 4 evolution and retarded color development. CO 2 was not effective in inhibiting wound induced C 2 H 4 evolution.