*3.5. Effects of Low Oxygen Conditions on Respiration and H2O2 Production of Mature Green Tomatoes Cultivated with and without Far Red Lighting*

Respiration rate measurements were carried out from the fourth day onwards to allow time to achieve the set low oxygen conditions. The O2 consumption rate at 2 ◦C was observed to be lower for MG tomatoes stored at lower oxygen levels (Figure 8A,B). At 12 ◦C, both CO2 production and O2 consumption was higher than at 2 ◦C. The CO2 production rate, however, was similar at the low oxygen levels (Figure 8C,D). The oxygen consumption rate over time was lower for MG fruits cultivated with FR lighting and stored at 1 kPa O2.

**Figure 8.** Respiration MG tomatoes cultivated under white LED light (WL) without- (**A**,**C**) or with far red lighting during cultivation (**B**,**D**) indicated as oxygen consumption (**A**,**B**) or CO2 production (**C**,**D**) measured during cold storage at 2 or 12 ◦C. Orange, green, red and purple lines and symbols indicate 1, 5 and 21 kPa O2 (low oxygen control), and 21 kPa O2 at 12 ◦C (temperature control), respectively. The average O2 or CO2 production rates with indicated standard error are shown for two replicates from each respective container (*n* = 2) during cold storage at 2 ◦C or 12 ◦C. LSD values (*p* < 0.05) are indicated per panel.

H2O2 levels were stable during cold storage and steadily increased in all treatments during subsequent shelf-life (*p* < 0.0001, Figure S3). Varying oxygen levels during cold storage showed similar patterns of H2O2 production during subsequent shelf-life.
