*2.2. Experimental Setup*

In experiment 1, MG and R tomatoes were randomly assigned into five tomatoes per maturity per CA treatment at harvest, at the end of CA storage for 15 days at 2 ◦C and during subsequent shelf-life at 5, 10 and 15 days. This amounts to 125 MG and 125 R tomatoes. At harvest, colour and firmness was measured for all tomatoes. At each sampling point, colour, firmness and CI indices measurements were carried out. In experiment 2, the effect of far red illumination at harvest was characterised by randomly selecting 40 MG tomatoes per light treatment. Eight tomatoes per light treatment per CA treatment were assigned as a replicate of four tomatoes for repeated non-destructive measurement at harvest, after 7 and 14 days of CA storage, and after 4, 7, 10, 14 and 21 days of subsequent shelf-life. Prior to sampling during at 7 days CA storage, the CA was stop and tomatoes were taken out to be analysed. Eight randomly assigned tomatoes per light treatment and per CA treatment were taken for destructive analysis at 7 and 14 days of CA storage and after 7, 14 and 21 days of shelf-life. In total 240 FR and 240 non-FR cultivated MG tomatoes were selected for this experiment.

Tomatoes were individually marked on three positions on the equator for repeated colour and firmness measurements during shelf-life. In addition, fresh weight and three chilling indices were assessed approximately every 3 days during shelf-life. Individual fruits, assigned for destructive measurements, were cut into small pieces and quickly frozen in liquid nitrogen and later ground into a fine powder for H2O2 measurements.
