The effect of moisture content is more likely a
reduction in stress of the fruit, which may be caused by a rapid rate
of water loss in unwrapped fruit (Thompson, 1998).
Cantwell et al. (2009) studied quality change of grape tomatoes
harvested at three color stages and storage at 5 C under modified
atmospheres. In these conditions, the fruit had minimal weight
loss over 18 days. The authors showed that the small grape
tomatoes are very susceptible to water loss during handling and
storage, which also contributes to a decrease in quality.