Tomato fruits (cv. `Agriset'), harvested at breaker stage (less than 10% red coloration), were kept in a flow through system with various concentrations of O2 (2%, 3%, and 4%), CO2 (2%, 4%, and 7%), and air (control), at 12 ± 0,5ºC for 7days. After this period, fruits were left to ripe in a 20 ± 0,5ºC chamber until they reached edible maturity. At this point, physical and chemical characteristics were measured. Exposure of breaker tomatoes to controlled atmospheres for 7 days did not influence color, total sugars, titratable acidity, and vitamin C content at the end of storage. Only 2% and 3% O2 retarded color development after 7 days at 12 ± 0,5ºC. Nevertheless, the storage period, 7 days, seems to be inefficient to retard softening.
tomatoe (Lycopersicon esculentum); controlled atmosphere; maturity stage
