摘要：Tomato fruits, cv Counter, were harvested at the either the mature green, turning or red stages of maturity. They were stored for six weeks at 13 oC. During storage periods changing in their texture (epicarp strength, firmness and skin deformation), colour and weight loss was measured. There was a steady increase in weight loss and deformation of all the fruits during storage. Epicarp strength and firmness decreased sharply from the levels at harvest to the first, second and fourth weeks for red, turning and green tomatoes, respectively. The rate of decrease was highest for red fruits and lowest for green ones. Red colour development of red, turning and mature green tomatoes increased significantly until the first, second and fourth weeks, respectively. Red and turning tomatoes gave the reddest fruit at the third week but green ones were the reddest after five weeks.
