Changesin total phenolic content that occurred over ripening were not significantly different (P > 0.05) until the 10th day except for tomatoe streated at 0.7 or 0.9 MPa (P < 0.05). The total phenolic content oftomatoes initially stored at 13◦C was stable over the treatment andripening periods. Tomato fruits treated at 0.1 MPa and 13◦C for 4days, followed by ripening for 10 days had a significantly lower(P < 0.05) total phenolic content than those treated at 20◦C.