Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. 'Zinac') during storage

► Whole fresh tomato (Portuguese cultivar cv. 'Zinac') quality was evaluated. ► Storage temperature affected tomatoes colour from green to red colour. ► Significant changes in firmness and increases in weight loss were also observed. ► At the end of storage a small increase of total phenolic content was denoted. ► A fractional kinetic model fitted well data of colour, firmness and weight loss.