Abstract:Tomatoes are a perishable and seasonal fruit with a high economic impact. Carbon dioxide (CO2), among several other reagents, is used to extend the shelf-life and preserve the quality of tomatoes during refrigeration or packaging. To obtain insight into CO2 stress during tomato ripening, tomatoes at the late green mature stage were conditioned with one of two CO2 delivery methods: 5% CO2 for 14 days (T1) or 100% CO2 for 3 h (T2). Conventional physical and chemical characterization found that CO2 induced by eit… Show more
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