This study was carried out to determine the effect of mechanical damage on mass loss and water content in three-locular and four-locular tomato fruits by loading, storage and drying tests. Four compressibility levels, namely, 4, 8, 12 and 16%, and three loading positions were used. The results showed the compressibility and loading position had no significant effect on the water content. The mass loss was increasing with storage period at all the combinations of compressibility and loading position. The loading position had no significant effect on mass loss during storage at 4 and 8% compressibility, the mass loss at 4% was 0.63% per day and for 8% it was 8.4%. But loading position had a gradual significant effect on mass loss during storage at 12 and 16%.