Comparative physiology of field-grown tomatoes during ripening on the plant or retarded ripening in controlled atmospheres

Tomato fruits of six cultivars were harvested at three different stages of maturity or were harvested when mature-green and then stored in a modified gas atmosphere (2·5-4% O₂; 4% CO₂) for 2 months. The fresh and stored fruits were analysed for their contents of sugars, organic acids and free amino acids, while proteins were separated by discontinuous electrophoresis on polyacrylamide gels. In general, the low molecular weight components decreased during storage. A comparison of mature-green fruits before and after storage showed that although total protein was not decreased, a different electrophoretic pattern was obtained following controlled atmosphere (CA) storage. Thus, although controlled atmosphere storage repressed the loss of chlorophyll and synthesis of lycopene, carotenoids and xanthophylls, the biochemical parameters measured showed a controlled change towards the conditions exemplified by ripe fruits. This was not so marked in some cultivars as it was in others.