Experimental material and treatments
Tomato fruits of local cultivar 'Cochoro' grown in greenhouse at Jimma University College of Agriculture and Veterinary Medicine were harvested at the mature green stage. Fruits were dipped in water at 40 and 50°C for 20 min, excessive water was drained off and fruits were dried in cold air. Both hot water treated fruits and non-treated (control) fruits were then packed in polyethylene film bags and stored at 4°C for 16 days and then were transferred to 20°C and stay there for 16 days to allow ripening. Samples were removed every 4 days during the ripening period for analysis. Each treatment had 20 fruits and was replicated three times.