Texture is perilous to the appropriateness of fruits and vegetables, both fresh and cooked. Textural properties data of tomato are important in adoption and design of various handling, packaging and transportation systems. Textural properties namely, bio yield point, flesh firmness, fracture energy and total energy were determined with respect to maturity stage under immature, mature and over mature situations as well as storage temperatures under ambient condition (25o C) and low temperature condition (6o C). The bio yield point (kg), flesh firmness (kg), fracture energy (kg.s) and total energy (kg.s) decreased with different stage of maturity, storage period and temperature of tomato was significant at 5 per cent level.