Abstract
Tomato (Solanum lycopersicum), a leading vegetable crop of significant economic importance, is a valuable source of nutrients and minerals in the human diet. Consumer and breeder interest focuses extensively on tomato quality attributes, including appearance, texture, flavor, and nutritional value. While moderate low temperatures are generally beneficial for preserving tomato quality during transportation and storage, the precise effects of storage temperature on these qualities remain to be fully elucidated. This study investigated the changes in quality attributes of tomato (cv. Shangjiao No.2) fruit stored at different temperatures (4 °C, 14 °C, and 24 °C) for varying durations (0, 1, 5, 9, and 15 days postharvest, dph). Results showed that low temperatures (4 °C and 14 °C) were beneficial for maintaining fruit appearance and total soluble solids (TSS) content. Furthermore, 4 °C storage effectively delayed ascorbic acid (Vitamin C) loss. Storage at both 4 °C and 14 °C similarly and significantly reduced fruit softening and water loss rate (WLR). This reduction was associated with the temperature-regulated expression of cell wall-related genes, including SlCESA6, SlCEL2, SlEXP1, and SlPL. The activities of cell wall-degrading enzymes, such as polygalacturonase (PG), β-galactosidase (β-Gal), and cellulase, were also significantly inhibited at lower storage temperatures. Additionally, storage at 24 °C caused considerable damage to plastid ultrastructure. Although temperature had a minor effect on carotenoid, the reduction in carotenoid levels was less pronounced at 4 °C. While low-temperature storage suppressed the release of some aroma compounds, it also reduced the levels of undesirable volatiles. This study provides insights for optimizing storage temperature and duration to maintain tomato fruit quality.
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Claims 9
Claim · model-written summary
Storage at 4 °C and 14 °C maintained fruit appearance and total soluble solids.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- low temperatures (4 °C and 14 °C)e1
- Outcome
- fruit appearance and total soluble solids (TSS) contente1
- Direction
- beneficial for maintaininge1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“low temperatures (4 °C and 14 °C) were beneficial for maintaining fruit appearance and total soluble solids (TSS) content”
t0“Tomato Fruit Quality”
Claim · model-written summary
Storage at 4 °C delayed ascorbic acid loss.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 4 °C storagee1
- Outcome
- ascorbic acid (Vitamin C) losse1
- Direction
- delayede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“4 °C storage effectively delayed ascorbic acid (Vitamin C) loss”
t0“Tomato Fruit Quality”
Claim · model-written summary
Storage at 4 °C and 14 °C reduced fruit softening and water loss rate.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- Storage at both 4 °C and 14 °Ce1
- Outcome
- fruit softening and water loss rate (WLR)e1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Storage at both 4 °C and 14 °C similarly and significantly reduced fruit softening and water loss rate (WLR)”
t0“Tomato Fruit Quality”
Claim · model-written summary
Reduced softening and water loss were associated with temperature regulated expression of cell wall genes.
- Taxon
- TomatoSolanum lycopersicumt0
- Gene
- SlCESA6, SlCEL2, SlEXP1, and SlPLe1
- Outcome
- temperature-regulated expression of cell wall-related genese1
- Direction
- associated withe1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“This reduction was associated with the temperature-regulated expression of cell wall-related genes, including SlCESA6, SlCEL2, SlEXP1, and SlPL.”
t0“Tomato Fruit Quality”
Claim · model-written summary
Lower storage temperatures inhibited cell wall degrading enzyme activities.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- lower storage temperaturese1
- Gene
- polygalacturonase (PG), β-galactosidase (β-Gal), and cellulasee1
- Outcome
- activities of cell wall-degrading enzymese1
- Direction
- inhibitede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The activities of cell wall-degrading enzymes, such as polygalacturonase (PG), β-galactosidase (β-Gal), and cellulase, were also significantly inhibited at lower storage temperatures.”
t0“Tomato Fruit Quality”
Claim · model-written summary
Storage at 24 °C damaged plastid ultrastructure.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- storage at 24 °Ce1
- Outcome
- plastid ultrastructuree1
- Direction
- damagee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“storage at 24 °C caused considerable damage to plastid ultrastructure”
t0“Tomato Fruit Quality”
Claim · model-written summary
Carotenoid reduction was less pronounced at 4 °C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 4 °Ce1
- Outcome
- carotenoid levelse1
- Direction
- less pronouncede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“the reduction in carotenoid levels was less pronounced at 4 °C”
t0“Tomato Fruit Quality”
Claim · model-written summary
Low temperature storage suppressed release of some aroma compounds.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- low-temperature storagee1
- Outcome
- release of some aroma compoundse1
- Direction
- suppressede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“low-temperature storage suppressed the release of some aroma compounds”
t0“Tomato Fruit Quality”
Claim · model-written summary
Low temperature storage reduced undesirable volatiles.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- low-temperature storagee2
- Outcome
- levels of undesirable volatilese1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“it also reduced the levels of undesirable volatiles”
e2“low-temperature storage suppressed the release of some aroma compounds”
t0“Tomato Fruit Quality”
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