This study was performed to measure the changes in pericarp color and cumulative ethylene production of mature green tomato fruits (cv. Momotaro ) during postharvest ripening at different storage temperatures(1 5, 2 0, and 2 5 o C) . The changes in hardness and quality(Brix value, L-ascorbic acid content, and lycopene content)of tomato fruits when the pericarp color (a * /b * value) reached −0. 5, 0, 0. 5, and 1. 5 were also investigated. The results showed that the relationship between the a *

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... / b * and a * values of pericarp color were not affected by storage temperature ; however, there was an influence of storage temperature on the relationship between pericarp color ( a * / b * value ) and cumulative ethylene production. Furthermore, whereas fruit hardness decreased with increasing pericarp color (a * /b * value) , the Brix value, L -ascorbic acid content, and the lycopene content all increased. No significant differences(P <0. 0 5)were noted in the relationship between pericarp color and hardness or quality among storage temperatures. On the basis of these results, it can be suggested that pericarp color (a * /b * value) has potential value as an index for evaluating the a * value, hardness, and quality of tomato fruits without the necessity to take into account the storage temperature during postharvest ripening.