*2.3. CA Storage Conditions*

Tomatoes were stored at 2 ◦C and 95% relative humidity (RH) under low oxygen conditions followed by subsequent shelf-life at 20 ◦C in darkness. Desired oxygen conditions were achieved by flushing humidified gas mixtures at a flow rate of 500 mL min−<sup>1</sup> through 70 L stainless steel containers filled with tomatoes with an average weight of 5.15 ± 0.25 kg per container. In both experiments, tomatoes stored at RA and 2 ◦C served as low oxygen control whereas tomatoes stored at 12 ◦C and 95% RH under RA served as temperature control. All control treatment were carried out in identical containers and flow rate with the low oxygen treatments.

In experiment 1, MG and R tomatoes were subjected to low oxygen conditions of 0.5 kPa, 2.5 and 5 kPa O2 combined with 0 kPa CO2 (completed with balanced N2) for 15 days. Following cold storage, fruit were transferred to shelf-life conditions at 20 ◦C and 85% RH for 15 days. In experiment 2, MG tomatoes were subjected to low oxygen storage at 1 and 5 kPa O2 with 0 kPa CO2 (completed with balanced N2). During CA storage, respiration measurements were conducted. After 14 days of cold storage, tomatoes were exposed to shelf-life condition at 20 ◦C and 95% RH for 21 days.
