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Fig. 1. Postharvest chilling of tomato fruits cvs. “Micro-Tom” and “Minitomato”. Fruits were harvested at the mature green stage (a and f), stored during four weeks at4◦C (d and i) and then, let to ripen at 25◦C. Tomato cv. “Micro-Tom” fruit reached red stage (e). Tomato cv. “Minitomato” fruit developed chilling injury symptoms (j). Controlfruits ripened on the vine (b and g) and off the vine (c and h) are shown. (For interpretation of the references to color in this figure legend, the reader is referred to the webversion of this article.)