[en] The paper discusses some aspects of the radio-conservation of tomatoes and considers the results of a recent irradiation experiment made with tomatoes of the Pantano variety. Several parameters have been analysed: evolution of fruit decay, loss of weight, progressive ripening, vitamin C content, variation of pH, acidity, per cent of sugars and resistance to penetration. The results show that the irradiations hardly modify the technological characteristics and the nutritional constituents - in particular the vitamins - of the tomatoes, whereas they have a negative effect on resistance to penetration and on decay. (author)