Modeling the metachronous ripening pattern of mature green tomato as affected by cultivar and storage temperature.

Nutritional benefits and organoleptic characteristics, including visual, textural, taste, and flavor, are the critical characteristics of economically important fruit. Ripening is a crucial phenomenon in the formation of these quality characteristics in fruits. Therefore, controlling the ripening phenomenon is extremely important not only to maximize the benefits of the fruit but also to avoid food losses caused by over-ripening.