the HAAincreased as time progressed and did not noticeably differ amongtreatment conditions. However, after ripening, it is likely that thehyperbaric pressure at 0.9 MPa caused a significantly higher HAAcompared to 0.1 MPa at 13◦C. Overall, hyperbaric treatment at 20◦Chas potential to extend tomato shelf-life during short treatmentdurations without adverse impact on quality during ripening. Morestudy is required to determine optimal pressures and treatmenttimes to produce the highest quality.