The role of low oxygen concentrations on ripening and cell wall-related gene expression in different tomato genotypes

Abstract

The increasing global demand for fresh produce, coupled with the necessity to reduce postharvest losses, has driven research into alternative storage methods that extend fruit shelf life while maintaining quality. However, concerns about the environmental and human health effects of chemical treatments are driving the shift to nonchemical preservation methods. The aim of this study was to evaluate the effectiveness of different low oxygen concentrations during storage and ripening of different tomato genotypes in comparison with 1-methylcyclopropene (1-MCP), which is widely used as a ripening control agent, and to contribute to a deeper understanding of the molecular mechanisms regulating cell wall degradation. For this purpose, the effect of, 1%, 3%, and 5% O 2 , 21% O 2 (control) concentrations and 1-MCP (0.5 µL L − 1 ) were tested in six tomato genotypes including Micro-Tom and rin (ripening inhibitor mutant). The fruit samples were stored in different controlled atmosphere chambers at 20 °C and 85–90% relative humidity. The relationships between the gene expression levels with fruit ripening, firmness, ethylene, and respiration in different tomato genotypes and different O 2 concentrations were discussed. 1% and 3% O 2 inhibited the ripening of tomato fruit. However, there are indications that while ethylene production continues at 3% O 2 , ethylene production is blocked at 1% O 2 . Cell wall disruption and fruit softening continued under low O 2 conditions with little or no ethylene. 5% O 2 atmospheric composition and 1-MCP treatment provided similar or close results depending on the genotypes, therefore, storage of fruit at 5% O 2 atmospheric composition could be an alternative to 1-MCP application in terms of maintaining tomato fruit firmness, prolonged shelf-life and quality.

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