Pepino fruits (cv. Toma) were harvested at three stages of ripeness (mature-green, turning, and ripe) and stored at various temperatures (0-20°C) for up to four weeks. Fruits of all ripeness classes showed low respiration rates ( 10 ml kg - 1 h - 1 ) and a nonclimacteric respiratory pattern at 20°C. Fruits of all ripeness classes had very low ethylene production rates (<0.1 μl kg - 1 h - 1 ) at 20°C. After storage at 5°C, ethylene production rates at 20°C never exceeded 0.4 μl kg - 1 h - 1 . Exposure of fruits to 10 ppm ethylene resulted in a 30% increase in respiration and an advance in stage of ripeness. Pepinos of all ripeness classes were stored successfully for four weeks at 7.5-10°C. Ripening fruits were stored at 5°C without causing chill-induced discoloration and decay. Less ripe fruits were severely damaged within two weeks by storage temperatures <5°C.