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In order to know chemical changes involved in softening processes of tomato fruits and the effects of storage temperatures on the pectic changes, the mature-green fruits were stored at 4℃, 13℃ and 22℃, and changes in pectic substances and firmness were investigated. The increasing rate of pectin content was faster at a higher temperature (22℃), and there were negative correlations between pectin and firmness at 4℃ and 13℃. Pectate content, however, was not changed at each temperature. Protopectin content decreased more at a higher temperature, and there was a positive correlation between protopectin and firmness at 13℃, and also a negative correlation between pectin and protopectin. It can be considered that the solubilization of protopectin into watersoluble pectin makes the fruit soft, and t::e higher the storage temperature is, the faster the solubilization occurs. The fruits stored at 4℃, however, suffered from chilling injury and in those fruits, there way little decrease of protopectin content.
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