고 이산화탄소 전처리가 토마토의 숙성 중 품질 변화에 미치는 영향을 구명하기 위해 breaker와 pink 단계에 토마토를 수확한 후 고 이산화탄소(25, 50 및 100%)를 24시간 처리한 후 상온에서 숙성시키면서 품질변화를 조사하였다. 이산화탄소 전처리시 숙성기간 중 과피 변색과 과실의 연화가 억제되는 효과가 극명하였으며 이러한 효과는 pink 단계의 토마토 보다는 breaker 단계의 토마토에서 더 컸다. 이산화탄소 처리가 토마토의 숙성

This study was conducted to evaluate the effect of high pre-storage treatment on the quality of tomatoes (Lycopersicon esculentum Mill.) during ripening. Tomatoes at different maturity stage of breaker and pink were treated in air, or (25, 50, 100%) for 24 hr at before ripening in air at . Change of surface colour and softening were reduced by high treatment of all concentrations. This effect of on the colour and softening was higher in breaker fruit than pink fruit. concentration of did not affect on soluble solids content during ripening period. Titratable acidity of breaker tomatoes were reduced by 100% treatment. High treatment slightly reduced sweetness of breaker tomatoes. Acidity and texture of tomatoes increased with high treatment. Off-flavour was denoted by treatment in pink tomatoes. The external injury developed after 22 days at in pink tomatoes when treated with and in breaker tomatoes with .

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