*2.3. Soluble Solids, Organic Acid and Ripening Index*

Total soluble solids (TSS) levels attained a maximum after 14 days of storage for breaker and red tomatoes (Figure 3A,B). Two days' storage in an EO-enriched atmosphere revealed in increased levels for TSS content in red tomatoes. However, soluble sugar levels were found reduced in breaker tomatoes either exposed to EO (500 μL L−1) for 14 days or pre-exposed to EO for 7 days and then transferred to ambient air (Figure 3A). Citric acid content measured by titratable acidity (TA), was declined (*p* < 0.05) as fruit ripened (Figure 3C,D), whereas EO application in general resulted in no changes in the citric acid content. Ripening index indicated by the ratio of TSS/TA did not differ among the tested applications and/or storage period (data not presented).

**Figure 3.** Impacts of sage essential oil (EO) on total soluble solids (TSS; in %) and acidity (% citric acid) of tomato fruit at breaker (**A**,**C**) and red (**B**,**D**) ripening stage, exposed to ambient air (control) or EO (50 or 500 μL L−1) for 2, 7, and 14 days (sustain effect—S) or up to 7 days and then transferred to ambient air for an additional 7 days (memory effect—M). Fruits were maintained throughout at 11 ◦C and 90% RH. Values represent mean (±SE) of measurements made on eight independent fruit per treatment and storage period. Means followed by different Latin letters significantly differ according to Duncan's MRT (*p* = 0.05).

#### *2.4. Respiration Rate and Ethylene Emission*

Fruit treated with volatiles (500 μL L−1) revealed an increased respiration rate after 2 and 7 days at breaker tomatoes and after 7 and 14 days of storage at red tomatoes (Figure 4A,B). Low level (50 μL L<sup>−</sup>1) EO-treated tomatoes at breaker stage respired greater than the relevant control (fruits stored in ambient air) following 14 days of storage. Respiration rate was increased in pre-exposed fruit to EO (500 μL L−1) for red and for breaker (including the 50 μL L−<sup>1</sup> EO) tomatoes. Indeed, red tomatoes pre-exposed to 50 μL L−<sup>1</sup> EO and followed 7 days of storage revealed the lowest respiration rate (Figure 4B).

Similar trend to respiration rates was observed in fruit ethylene production (Figure 4C,D). Therefore, the high EO (500 μL L−1) concentration increased the ethylene emission in both exposed and pre-exposed tomatoes to EO, for both breaker and red maturation tomato stages.

#### *2.5. Carotenoid Composition and Ascorbic Acid*

In breaker fruits, EO application at 500 μL L−<sup>1</sup> increased *β*-carotene content at 7 days of storage but this effect did not persist after 14 days of storage (Figure 5A). Fruits pre-exposed to 500 μL L−<sup>1</sup> of EO and stored for additional seven days in ambient air marked an increase in *β*-carotene content, almost twice more than the control fruits. A steady increase in *β*-carotene content marked at two days of volatiles application in red tomatoes (Figure 5B).

**Figure 4.** Impacts of sage essential oil (EO) on respiration rate (mL CO2 kg−<sup>1</sup> h<sup>−</sup>1) and ethylene emission (mL kg−<sup>1</sup> h<sup>−</sup>1) of tomato fruit at breaker (**A**,**C**) and red (**B**,**D**) ripening stage, exposed to ambient air (control) or EO (50 or 500 μL L<sup>−</sup>1) for 2, 7, and 14 days (sustain effect—S) or up to 7 days and then transferred to ambient air for an additional 7 days (memory effect—M). Fruits were maintained throughout at 11 ◦C and 90% RH. Values represent mean (±SE) of measurements made on eight independent fruit per treatment and storage period. Means followed by different Latin letters significantly differ according to Duncan's MRT (*p* = 0.05).

Sage oil-treated fruit at breaker and red ripening stage with 50 μL L−<sup>1</sup> maintained or increased lycopene content at 7 and 14 days of exposure, while lycopene content in red tomatoes reduced due to EO application at 2 days of storage (Figure 5C,D). Lycopene content was significantly (*p* < 0.01) reduced in pre-exposed breaker tomatoes to 500 μL L−<sup>1</sup> EO, following storage of seven days, but such effects were not found in the relevant red tomatoes, tomatoes pre-exposed to 500 μL L−<sup>1</sup> EO, and storage of seven days.

EO-enrichment resulted in increased ascorbic acid (AA) content in breaker fruits at 2 days and this effect was persisted in 50 μL L−<sup>1</sup> EO-treated fruits at 14 days and in the preexposed fruits with 50 μL L−<sup>1</sup> EO and stored for 7 days in ambient air (Figure 5E). Indeed, the relevant pre-exposed fruits with 500 μL L−<sup>1</sup> EO had decreased AA content compared with the control at 14 days of storage. The non-treated fruits with EOs, revealed increased levels of AA during the storage period. Similarly, in red tomatoes, EO-treated fruits had increased AA content at 2 days but this effect was not persisted thereafter (Figure 5F).
