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To investigate the effect of polyethylene film packaging and CO₂ treatment on tomatoes during storage, the gas composition in film, weight loss, the changes of color, hardness and several components were measured. The concentrations of CO₂ and Oz in film were changed rapidly in early stage, but it kept a constant level after 7 days of storage. In 0.06 mm polyethylene film, CO₂ and Oz concentration was kept a level of 4∼6% respectively. The increase in C₂H₂ concentration was delayed in thick and CO₂ treated film. The rate of weight loss was 4% in non-packed tomatoes, but it recorded about 1% in 0.06 mm polyethylene film. Titratable acidity, pH and soluble solids were changed slightly, but the obvious differents were not observed according to film thickness and CO₂ treatment. The value of tomatoes was increased but L and b values were not changed greatly during storage. These color changes were restricted by 0.06 mm film and CO₂ treatment. The firmness and content of ascorbic acid were reduced during storage but it restrained by CO₂ treatment and film packaging. Sugar of tomatoes were composed of glucose, fructose and a very small amount of sucrose, and they were changed little during storage.
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