In general tomatoes should not be stored below 50F or 10C and that includes grape tomatoes.  Water loss is a major cause of quality loss in grape tomatoes and the consequences of water loss is

Glad to know that you find the website useful to your business. 

I have provided a link to a paper titled “A rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products” that you may find useful.  This is basically the metho

Other technologies that are used commercially or being tested commercially that you should be aware of are:

The USDA actually has vinyl color standards that they use to identify Class A and C tomatoes. These can be found on their website and pertain most to tomato paste.

Since most gas diffusion is through the stem scar of tomatoes, you can modify tomato ripening by blocking the stem scar with wax and therefore you should consider this in any waxing treatment