Paper Title
Physiological Study on Tomato Fruit Quality under High-Temperature Storage Condition

Abstract
The advantages and possibility of high-temperature storage of green mature tomato fruit was studiedin this paper. Fruit color development, weight loss, fruit firmness, ethylene production, CO2 release, Brix, Ascorbic acid, sugars, organic acids, 1-Amino Cyclopropane-1-Carboxylic acid (ACC) content, and ACC oxidase (ACO) activities were measured during the high-temperature storage. First, green mature tomato fruit was stored at 25, 29, 33, and 37 0Cto check the effect of storage temperature on the abovementioned parameters. In another experiment, tomato fruit was harvested at green mature stage and stored at 33 0C for 0 (control), 10, 20 and 30 days, thereafter shifted to 25 0C to investigate the effect duration in high-temperature storage on the abovementioned parameters and their recovery after shifting to 25 0C. Tomato fruit decayed soon at 25 0C storage, but the freshness appeared to be kept for more than three months when stored at330C. The possibility of longer storage of green mature tomato fruit under high temperature was discussed, which might well contribute to help the harvesting operation in the summer season in developing countries like Southeast Asian countries.