ABSTRACT
The main changes occurring during the ripening process of tomato, either on plant or during post-harvest storage, are described in this chapter. These changes are associated with the increase in ethylene production and occur relatively early after harvesting; the fruits reach an over-ripe state considered unmarketable. Thus, most post-harvest storage technologies are focused on controlling the biosynthesis and action of ethylene in order to delay the evolution of these changes and in turn to extend the storage life with optimum quality before consumption. A revision of the researched post-harvest tools, including heat treatment, modified atmosphere packaging, edible coatings and 1-methylcyclopropene (1-MCP) treatment are addressed, the best results being obtained with the use of 1-MCP, although edible coatings seem to be a promising technology.
