Fruit quality of pepino (Solanum muricatum Ait.) at two ripening stages (mature and ripe) was evaluated under different controlled atmosphere storage conditions (CA) at 5 degrees C and 10 degrees C for up to 21 days. The effect of continuous or varying CA treatments on changes in chroma and pigments was depending on the physiological fruit age. In addition, the cell wall carbohydrates were affected by fruit maturation. In mature fruits, the content of insoluble pectin decreased, while the increase in water-soluble pectin was tendentiously more suppressed by the continuous and varying CA treatments after 21 days of storage, and resulted in a higher retention of fruit firmness. Changes of water-soluble pectin in ripe fruits were inhibited by the CA conditions during storage. Mono- and disaccharides were hardly not affected by CA treatments. Therefore, for shipping purposes and subsequent market distribution, the applied CA treatments used here are suitable for maintaining the quality of mature pepino, fruits. However, ripe pepino fruits should be distributed only to local fresh markets as a ready-to-eat-fruit. (c) 2005 Elsevier Ltd. All rights reserved.