The influence of short anoxia treatment on physical, chemical and sensory attributes of mature green and pink red tomatoes during storage was investigated. Matured green and pink red fruits were kept for 24 hrs under humidified pure N₂, while the control was not treated. Subsequently, the fruits were stored at 12°C and 20°C for 14 days. Quality parameters including weight loss, firmness, total soluble solids, colour, sensory and decay were analysed. Generally, weight loss increased after 14 days of storage and depending on anoxia treatment, maturity and storage temperature. Tomato fruit treated with anoxia and kept at 12°C showed a minimal deterioration of the quality attributes and could be stored for longer periods compared to those stored at 20°C. Results for TSS were higher in tomato fruit treated with anoxia. However, pink red fruit stored at 20°C showed lower TSS than untreated fruit. Untreated and anoxia-pretreated mature green tomatoes showed higher sourness and off-flavour scores than those stored at 20°C. However, mature green and pink red tomatoes kept at 20°C showed higher acceptance (%) than those stored at 12°C. Therefore, combined effect of anoxia and low temperature could have delayed the ripening of the tomatoes.