Tomato (Lycopersicon esculentum Mill., cv. BHN 91) fruit were hand harvested at the pink sage of maturity and stored at 12.5, 20, and 30C in air, 3% O2 + 5% CO2, or 0.5% O2 + 20% CO2 for up to six days. Half of the fruit were inoculated with Fusarium. Control fruit retained the best appearance in 3% O2 + 5% CO2 at both 20 and 30C. Inoculated fruit at 12.5, 20 and 30C in air or 3% O2 + 5% CO2 were acceptable for 12, 3 and 2 days, respectively, but they deteriorated more rapidly compared to fruit held in 0.5% O2 + 20% CO2 as temperature and time increased. Off-odors were present in all 0.5% O2 + 5% CO2 treatments by days 12, 9 and 5 at 12.5, 20 and 30C, respectively. A significant time- and temperature-dependent increase in pH of locular and pericarp tissue, and of supernatant pH occurred in inoculated regions of fruit held in air by days 12, 6 and 3 at 12.5, 20 and 30C, respectively. In contrast, reduced acidity occurred at 9 and 5 days in 3% O2 + 5% CO2 at 20 and 30C, respectively. Generally, increased pH followed a trend with air > 3% O2 + 5% CO2 > 0.5% O2 + 20% CO2.