Carbon Dioxide Pretreatment And Cold Storage Synergistically Delay Tomato Ripening Through Transcriptional Change In Ethylene-Related Genes And Respiration-Related Metabolism

The effects of CO2 pretreatment before cold storage on tomato quality were investigated using physicochemical and transcriptome changes. Harvested tomatoes were treated with 30% or 60% CO2 for 3 h before storage at 4 degrees C for 14 d (cold storage), followed by transfer to 20 degrees C for 8 d (ambient conditions). The CO2-treated fruits were firmer with a better appearance than untreated fruits, even after being transferred from 4 degrees C storage to 20 degrees C for 8 d. CO2 pretreatment coupled with cold storage synergistically delayed tomato ripening by reducing respiration and lowering lycopene production. The tomatoes treated with 30% and 60% CO2 had fewer pits than untreated fruits after cold storage, even after being transferred to ambient conditions. Moreover, the 60% CO2 treatment significantly suppressed the decay rate. Transcriptome and metabolome functional enrichment analyses commonly showed the involvement of CO2-responsive genes or metabolites in sucrose and starch metabolism, as well as biosynthesis of secondary metabolites-in particular, glycolysis reduction. The most frequently detected domain was the ethylene-responsive factor. These results indicate that altered ethylene biosynthesis and ethylene signaling, via ethylene-responsive transcription factors and respiration-related pathways, appear to control CO2-induced fruit quality.