AI Article Synopsis
- The study examined how low temperatures (0 °C vs. 20 °C) affect the quality and flavor of ripe red tomatoes during 8 days of storage.
- Storing tomatoes at 0 °C helped maintain their sugar content and texture by promoting the expression of certain genes, while inhibiting others related to aroma and carotenoid synthesis.
- The cold storage also activated genes linked to antioxidants and heat shock proteins, which contributed to preserving the overall quality of the tomatoes.
Article Abstract
To investigate the impact of low temperature on the quality and flavor of ripe red tomatoes, we analyzed transcriptomes and volatile metabolomes of ripe red fruits stored at 0 °C and 20 °C for 8 days. The results showed that 0 °C maintained the sugar content by increasing the expression of sucrose synthetase (SUS) and sucrose transporter (SUT). Low expression of aroma synthesis-related genes, such as alcohol dehydrogenase 1 (ADH1), amino acid decarboxylase 1 A (AADC1A), and branched-chain amino acid aminotransferase 2 (BCAT2), were associated with reduced levels of pentanal, hexanal, 3-methylbutanal, 2-methylbutanal, and 2-phenylethanol. Additionally, the expression of pectinesterase (PE), beta-galactosidase (β-GAL), and beta-glucosidase (β-Glu), as well as phytoene synthase1 (PSY1) involved in carotenoid synthesis, was inhibited, thereby maintaining fruits texture and color. Furthermore, storage at 0 °C induced the expression of numerous genes regulating antioxidant and heat shock proteins, which further preserved the postharvest quality of tomatoes.
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| http://dx.doi.org/10.1016/j.foodchem.2024.140400 | DOI Listing |
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