Constant temperature during postharvest storage delays fruit ripening and enhances the antioxidant capacity of mature green tomato

The aim of this study was to evaluate the effect of storage temperature fluctuation (TF) (15 ± 5°C, 15 ± 1°C, and 15 ± 0°C) on the ripening quality and antioxidant capacity of mature green tomato. Results indicated that tomato subjected to high TF (15 ± 5°C) had higher respiration rate and weightlessness rate, earlier ethylene release peak, and developed rapid color transfer greater than that to 15 ± 0°C. Besides, tomato exposed to high TF (15 ± 5°C) reveal low lycopene, total phenols, and ascorbic acid content, and inferior activity of superoxide dismutase and catalase later in the storage period. Indicated in this study is the fact that a consistent storage temperature (15 ± 0°C) helps to delay ripening and the senescence process of mature green tomato, and a good sensory quality and high antioxidant capacity after storage is maintained. Practical applications Storage temperature fluctuation in cold chain logistics of fresh fruits and vegetables is one of the main factors leading to quality loss. In this experiment, the effects of different temperature fluctuations on ripening quality and antioxidant properties of mature green tomato were evaluated. The results showed that the high TF would lead to the abnormal ripening of tomatoes and reduce the ripening quality and antioxidant capacity, while the constant storage temperature had the opposite effect. Operators should ensure as far as possible that the temperature of any link in the cold chain logistics of fresh food is stable, so as to extend the full-ripening time of green mature tomato after harvest, and improve their edible quality and antioxidant capacity.