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Article

Carbon Dioxide Pretreatment and Cold Storage Synergistically Delay Tomato Ripening through Transcriptional Change in Ethylene-Related Genes and Respiration-Related Metabolism

by
Me-Hea Park
1,*,
Sun-Ju Kim
2,
Jung-Soo Lee
1,
Yoon-Pyo Hong
1,
Seung-Hun Chae
3,4 and
Kang-Mo Ku
3,4,*
1
Postharvest Research Division, National Institute of Horticultural & Herbal Science, Wanju 55365, Korea
2
Department of Bio-Environmental Chemistry, Chungnam National University, Daejeon, Chungnam 34134, Korea
3
Department of Horticulture, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Korea
4
Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Korea
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(4), 744; https://doi.org/10.3390/foods10040744
Submission received: 1 February 2021 / Revised: 22 March 2021 / Accepted: 29 March 2021 / Published: 1 April 2021
(This article belongs to the Special Issue Food Processing and Shelf Life Extension)
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Abstract

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 °C for 14 d (cold storage), followed by transfer to 20 °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 °C storage to 20 °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.
Keywords: carbon dioxide; chilling injury; ethylene response factor; ripening; tomato carbon dioxide; chilling injury; ethylene response factor; ripening; tomato
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MDPI and ACS Style

Park, M.-H.; Kim, S.-J.; Lee, J.-S.; Hong, Y.-P.; Chae, S.-H.; Ku, K.-M. Carbon Dioxide Pretreatment and Cold Storage Synergistically Delay Tomato Ripening through Transcriptional Change in Ethylene-Related Genes and Respiration-Related Metabolism. Foods 2021, 10, 744. https://doi.org/10.3390/foods10040744

AMA Style

Park M-H, Kim S-J, Lee J-S, Hong Y-P, Chae S-H, Ku K-M. Carbon Dioxide Pretreatment and Cold Storage Synergistically Delay Tomato Ripening through Transcriptional Change in Ethylene-Related Genes and Respiration-Related Metabolism. Foods. 2021; 10(4):744. https://doi.org/10.3390/foods10040744

Chicago/Turabian Style

Park, Me-Hea, Sun-Ju Kim, Jung-Soo Lee, Yoon-Pyo Hong, Seung-Hun Chae, and Kang-Mo Ku. 2021. "Carbon Dioxide Pretreatment and Cold Storage Synergistically Delay Tomato Ripening through Transcriptional Change in Ethylene-Related Genes and Respiration-Related Metabolism" Foods 10, no. 4: 744. https://doi.org/10.3390/foods10040744

APA Style

Park, M.-H., Kim, S.-J., Lee, J.-S., Hong, Y.-P., Chae, S.-H., & Ku, K.-M. (2021). Carbon Dioxide Pretreatment and Cold Storage Synergistically Delay Tomato Ripening through Transcriptional Change in Ethylene-Related Genes and Respiration-Related Metabolism. Foods, 10(4), 744. https://doi.org/10.3390/foods10040744

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