Claim · model-written summary
Hot water treatment maintained skin reddening of tomato fruit during storage.
- Taxon
- tomatoes
Solanum lycopersicume2 - Treatment
- 50°C hot water (HW) treatment for 5 minutese2
- Outcome
- skin reddeninge1
- Direction
- maintainede1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Physiologically, HW significantly reduced the decline in fruit firmness, maintained skin reddening, and delayed the decrease in total soluble solids (TSS)”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Title
Effects of hot water treatment on flavor compounds and storage attributes of fresh tomatoes
Xinyi Feng; Liqun Zhao; Alisdair R. Fernie; et al. Journal of Future Foods 2026. doi:10.1016/j.jfutfo.2026.01.016
Other claims from this paper (16)
- Intervention effect Hot water treatment significantly reduced the decline in firmness of tomato fruit during storage.
- Intervention effect Hot water treatment delayed the decrease in total soluble solids of tomato fruit during storage.
- Intervention effect Hot water treatment promoted accumulation of fruity and floral esters in tomato fruit.
- Intervention effect Hot water treatment reduced levels of off-odor compounds in tomato fruit during storage.
- Intervention effect Hot water treatment upregulated the lignin-forming anionic peroxidase POD in tomato fruit.
- Intervention effect Hot water treatment prevented the downregulation of phenylalanine ammonia-lyase PAL in tomato fruit.
- Intervention effect Hot water treatment induced expression of the sugar metabolism gene AMY2 in tomato fruit.
- Intervention effect Hot water treatment induced expression of the sugar metabolism gene AMY3 in tomato fruit.
- Intervention effect Hot water treatment induced expression of the sugar metabolism gene SPS4 in tomato fruit.
- Intervention effect Hot water treatment induced expression of the sugar metabolism gene acid invertase AI in tomato fruit.
- Intervention effect Hot water treatment activated heat shock protein genes HSP20 and HSP90 in tomato fruit.
- Intervention effect Hot water treatment suppressed the ethylene biosynthesis gene ACO in tomato fruit.
- Intervention effect Hot water treatment suppressed the ethylene biosynthesis gene ACS in tomato fruit.
- Intervention effect Hot water treatment increased flavonoid metabolites in tomato fruit, potentially enhancing antioxidant and defense responses.
- Mechanism HW positively regulates sugar metabolism, the TCA cycle and phenylpropanoid biosynthesis, which is asserted to improve postharvest quality and shelf life of fresh tomatoes.
- Intervention effect Hot water treatment elevated flavonoids and terpenoids in tomato fruit.