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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. [ABSTRACT FROM AUTHOR]

In order to study the resistance of microstructural characteristics and the changes of physical and chemical indexes in cherry tomatoes during its storage period, fresh cherry tomatoes were treated with high O2 (40%, 60%, 80%, and 100%). The results showed that pure oxygen treatment inhibited the decay rate of tomato significantly, delayed the improvement of membrane permeability, reduced lipid peroxide content, and maintained a good cell structure. Compared with the control, the tomato with 100% oxygen concentration treatment obtained the best results after 28 days of storage, which reflected in that the decay rate is only 30%, titrable acidity (TA) decreased by 53%, malondialdehyde (MDA) was 3.8 mmol/kg and lycopene was 3.1 mg/100 g, and smallest increase of electrical conductivity from 24% to 45%. High concentration oxygen could avoid the anaerobic respiration of tomato to some extent and reduce the production and accumulation of acetaldehyde, ethanol, and ethyl acetate. Practical applications: High oxygen (21%–100% O2) processing technology, developed in recent years, is one of the postharvest processing techniques of fruit and vegetables. Metabolism of cherry tomatoes after picking was deeply modified by the application of high oxygen, which inhibited the decay and delayed the ripening. Cherry tomatoes exposed to high oxygen concentration (100% O2) were shown to have a lower increase in relative electrolyte leakage rate and lipid peroxidation as well as lower membrane damage. High O2 treatment technology is expected to develop into a new concept of controlled atmosphere storage technology, which will play a significant role in fruit and vegetables in storage. [ABSTRACT FROM AUTHOR]