Abstract
The influence of packaging methods(punched, vacuum, shrinked), mature stages(mature-green, completely ripe) and storage temperatures(5$^{\circ}C$, $25^{\circ}C$) on the shelf-life and quality were Investigated in tomatoes. Weight-loss was reduced by the treatment of polyethylene film packaging(vacuum>shrinked>punched) and the effect was more outstanding at 5$^{\circ}C$ than $25^{\circ}C$. The soluble solid content of completely ripe tomato was higher than mature green tomato, but acidity and firmness were lower. Soluble solid contents increased in the begining and decreased after that. Acidity and firmness de creased gradually during the storage. The decrease of acidity and firmness in mature-green tomato was lower than completely ripe one, at 5$^{\circ}C$ than $25^{\circ}C$ and shrinked packaging than non packaging. The shelf-life of mature-green tomato in shrinker packaging was longest, 17 days at $25^{\circ}C$ and 21 days at 5$^{\circ}C$.
