No
significant reduction was observed in the lycopene content of
cherry tomato cultivars, during normal atmosphere and passive
MAP storage at a temperature of 5–7 C, by Akbudak et al. (2012).
Salunkhe and Wu (1973) found that the chlorophyll catabolism
and the biosynthesis of lycopene of mature green tomatoes were
completely inhibited for one month under 1.2 kPa and 10 days
under 10.2 kPa O2 atmospheres. Odriozola-Serrano et al. (2008)
reported no significant changes in lycopene content over a storage
time of 21 days at 5 C in fresh-cut tomatoes packaged under
similar MAP (5 kPa O2 + 5 kPa CO2) conditions to those herein used.
Rodriguez-Amaya (1993) found that the stability of lycopene in
foods depends greatly on the oxygen availability and the packaging
foods depends greatly on the oxygen availability and the packaging
conditions.