Abstract
• HW treatment promoted desirable esters and suppressed off-flavors like pyridine. • HW treatment maintained quality via upregulated sugar/HSP genes and suppressed ethylene. • HW treatment elevated flavonoids/terpenoids, thus enhancing antioxidants and shelf life. In order to study the effect of 50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage, the study conducted flavor profiling, transcriptome sequencing, and metabolomic analyses to systematically elucidate the molecular mechanisms that maintain quality during 7 days of storage at 20°C. Physiologically, HW significantly reduced the decline in fruit firmness, maintained skin reddening, and delayed the decrease in total soluble solids (TSS). In terms of flavor, HW treatment promoted accumulation of fruity and floral esters such as butyl 2-methylbutanoate, 2-methylpropyl acetate, and ethyl pentanoate, while reducing levels of off-odor compounds including pyridine, furfural, 2-butanone, and tetrahydrofuran. At the molecular level, HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS ). Additionally, flavonoid metabolites such as 6-hydroxymyricetin 6,3’,5’-trimethyl ether 3-glucoside and 7- O -methylmyricetin were increased, potentially enhancing antioxidant and defense responses. Together, these results indicate that HW positively regulates pathways including sugar metabolism, the TCA cycle, and phenylpropanoid biosynthesis to synergistically improve postharvest quality and shelf life of fresh tomatoes, providing theoretical support for a green preservation strategy.
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Claims 17
Claim · model-written summary
Hot water treatment significantly reduced the decline in firmness of tomato fruit during storage.
- Taxon
- tomatoes
Solanum lycopersicume2 - Organ / stage
- fruite1
- Treatment
- 50°C hot water (HW) treatment for 5 minutese2
- Outcome
- fruit firmnesse1
- Direction
- reducede1
- Setting
- storage at 20°Ce3
Not reportedComparator
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”
e3“maintain quality during 7 days of storage at 20°C”
Claim · model-written summary
Hot water treatment maintained skin reddening of tomato fruit during storage.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- 50°C hot water (HW) treatment for 5 minutese2
- Outcome
- skin reddeninge1
- Direction
- maintainede1
Not reportedComparator
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”
Claim · model-written summary
Hot water treatment delayed the decrease in total soluble solids of tomato fruit during storage.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- 50°C hot water (HW) treatment for 5 minutese2
- Outcome
- total soluble solids (TSS)e1
- Direction
- delayed the decreasee1
Not reportedComparator
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”
Claim · model-written summary
Hot water treatment promoted accumulation of fruity and floral esters in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HW treatmente5
- Outcome
- accumulation of fruity and floral esterse5
- Direction
- promotede5
- Qualifier
- such as butyl 2-methylbutanoate, 2-methylpropyl acetate, and ethyl pentanoatee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“In terms of flavor, HW treatment promoted accumulation of fruity and floral esters such as butyl 2-methylbutanoate, 2-methylpropyl acetate, and ethyl pentanoate, while reducing levels of off-odor compounds including pyridine, furfural, 2-butanone, and tetrahydrofuran”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment reduced levels of off-odor compounds in tomato fruit during storage.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HW treatmente5
- Outcome
- levels of off-odor compoundse5
- Direction
- reducinge5
- Qualifier
- including pyridine, furfural, 2-butanone, and tetrahydrofurane5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“In terms of flavor, HW treatment promoted accumulation of fruity and floral esters such as butyl 2-methylbutanoate, 2-methylpropyl acetate, and ethyl pentanoate, while reducing levels of off-odor compounds including pyridine, furfural, 2-butanone, and tetrahydrofuran”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment upregulated the lignin-forming anionic peroxidase POD in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- PODe7
- Outcome
- lignin-forming anionic peroxidase ( POD )e7
- Direction
- upregulatede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment prevented the downregulation of phenylalanine ammonia-lyase PAL in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- PALe7
- Outcome
- downregulation of phenylalanine ammonia-lyase ( PAL )e7
- Direction
- preventinge7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment induced expression of the sugar metabolism gene AMY2 in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- AMY2e7
- Outcome
- expression of sugar metabolism genese7
- Direction
- inducede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment induced expression of the sugar metabolism gene AMY3 in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- AMY3e7
- Outcome
- expression of sugar metabolism genese7
- Direction
- inducede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment induced expression of the sugar metabolism gene SPS4 in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- SPS4e7
- Outcome
- expression of sugar metabolism genese7
- Direction
- inducede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment induced expression of the sugar metabolism gene acid invertase AI in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- AIe7
- Outcome
- expression of sugar metabolism genese7
- Direction
- inducede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment activated heat shock protein genes HSP20 and HSP90 in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- HSP20, HSP90e7
- Outcome
- heat shock protein ( HSP20, HSP90 )e7
- Direction
- activatede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment suppressed the ethylene biosynthesis gene ACO in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- ACOe7
- Outcome
- ethylene biosynthesis genese7
- Direction
- suppressede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment suppressed the ethylene biosynthesis gene ACS in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HWe7
- Gene
- ACSe7
- Outcome
- ethylene biosynthesis genese7
- Direction
- suppressede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“HW upregulated lignin-forming anionic peroxidase ( POD ) within the phenylpropanoid pathway while preventing downregulation of phenylalanine ammonia-lyase ( PAL ), it also induced expression of sugar metabolism genes alpha-amylase 2 ( AMY2 ), alpha-amylase 3 ( AMY3 ), sucrose-phosphate synthase 4 ( SPS4 ), and acid invertase ( AI ), activated heat shock protein ( HSP20, HSP90 ), and suppressed ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate oxidase ( ACO ) and 1-aminocyclopropane-1-carboxylate synthase ( ACS )”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
Hot water treatment increased flavonoid metabolites in tomato fruit, potentially enhancing antioxidant and defense responses.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- 50°C hot water (HW) treatment for 5 minutese2
- Outcome
- flavonoid metabolitese0
- Direction
- increasede0
- Qualifier
- potentially enhancing antioxidant and defense responsese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Additionally, flavonoid metabolites such as 6-hydroxymyricetin 6,3’,5’-trimethyl ether 3-glucoside and 7- O -methylmyricetin were increased, potentially enhancing antioxidant and defense responses”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
Claim · model-written summary
HW positively regulates sugar metabolism, the TCA cycle and phenylpropanoid biosynthesis, which is asserted to improve postharvest quality and shelf life of fresh tomatoes.
Verbatim
e4“Together, these results indicate that HW positively regulates pathways including sugar metabolism, the TCA cycle, and phenylpropanoid biosynthesis to synergistically improve postharvest quality and shelf life of fresh tomatoes”
Claim · model-written summary
Hot water treatment elevated flavonoids and terpenoids in tomato fruit.
- Taxon
- tomatoesSolanum lycopersicume2
- Treatment
- HW treatmente6
- Outcome
- flavonoids/terpenoidse6
- Direction
- elevatede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“HW treatment elevated flavonoids/terpenoids, thus enhancing antioxidants and shelf life”
e2“50°C hot water (HW) treatment for 5 minutes on the quality changes of mature tomatoes during storage”
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