Abstract: Tomatoes were stored in the large bag of polyethylene film under controlled atmosphere. When the O2 content was kept 2%–4%, CO2 below 5% and Cl2 was maintained at 1500 ppm by injecting the appropriate quantity of chlorine into each bag at one day interval, tomato fruits could be stored up to 45-days with normal colour, quality, flavour and percentage of good fruits attened 84%–88% at 11–13 ℃. Because of lower temperature and oxygen partial pressure, the rate of respiration was decreased and climateric peak was obviously delayed. Therefore, senescence and ripening of tomato fruits were also deferred. In this paper, the relation between the rate of respiration and different oxygen partial pressure, the contents of pigments, reduce sugar, total acidity, total soluble solid and temperature of storage were also investigated.