Abstract:With tomatoes as experimental materials，this study investigated the effects of different temperatures 2-6 ℃，6-10 ℃，and 10-14 ℃on the postharvest physiology and quality of tomatoes at the green ripening，color-changing，and semi-red stages. The changes in weight loss rate，hardness，soluble solids content（SSC），titratable acid（TA）content，vitamin C content，respiration intensity，color，and chlorophyll content of the tomato fruits during 30 days of storage were analyzed. The results showed that tomatoes stored at 2-6 ℃during the green ripening and color-changing stages failed to turn red normally by the end of storage，indicating that this temperature is not conducive to the storage of tomatoes at these stages. Tomatoes stored at 6-10 ℃during the green ripening and color-changing stages could turn red normally by the end of storage，but there were significant differences in SSC，TA，and vitamin C contents compared with tomatoes at the semi-red stage，so storage at 6-10 ℃is also not conducive to the post-ripening and softening of tomatoes at green ripening and color-changing stages. However，tomatoes stored at 10-14 ℃during the green ripening and color-changing stages could undergo normal post-ripening and softening，and there was no significant difference in SSC and TA content between mature tomatoes and tomatoes at the semi-red stage.Therefore，storage at 10-14 ℃can allow tomatoes at the green ripening and color-changing stages to soften normally after ripening.