J Integr Plant Biol. ›› 1973, Vol. 15 ›› Issue (1): -.

• Research Articles •    

Effects of Oxygen and Carbon Dioxide on Post-maturation of Tomato

Li Yu, Wang Ven-houng, Mao Chun-yun and Duan Ching-hsia   

Abstract: Physiological injury of tomato during storage appears under oxygen partial pressure lower than 1%, presumably due to fermentation. The critical value of oxygenpartial pressure for effective inhibition of tomato post-maturation is around 7% at 13–27 ℃. The optimum oxygen partial pressure for prolonged storage of tomato at 2%–13 ℃ is around 2%–4%, and the peak of respiration is delayed. Maturation can beaccelerated, if the oxygen partial pressure is raised to 40%–50%. Application of Ethrel under 0%–1% oxygen at 27 ℃ is ineffective in acceleratingmaturation. Acceleration of maturation due to increase in respiration can be inducedby raising the oxygen partial pressure above 2% CO2 enrichment may inhibit post-maturation of tomato but may cause fruit injuryat the same time. Both effects of CO2 can be antagonized by properly raising oxygen concentration.

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