Effects of low oxygen and high carbon dioxide on tomato cultivar 'Bermuda' fruit physiology and composition

Breaker stage tomatoes (Lycopersicon esculentum Mill., cultivar 'Bermuda') were treated in air, 0.5% or 1.0% oxygen (O) in nitrogen (N) or 80% carbon dioxide (CO) in air for 1, 3, 5 or 7 days at 22°C. A 1 day low O treatment delayed ripening after treatment by 1-2 days compared to a ripening period of 4 days for the control; elevated CO for 1 day had no effect on ripening after treatment. Low O increased production of ethanol and acetaldehyde compared to the control and high CO. Fruit treated for 3 or more days in low O or high CO showed skin injury and blotchy ripening. Disease incidence increased with treatment time, but could be controlled in I day treatments by reducing relative humidity to about 70%. Firmness, total soluble solids, titratable acidity and pH of pericarp and gel of I day treated fruit were not different from the control