Postharvest application of hydrogen peroxide affects physicochemical characteristics of tomato fruits during storage

In this study, the role of hydrogen peroxide (H2O2), acting as a ROS, on physical and biochemical properties of tomatoes was investigated. Tomato fruits at slight breaker stage were immersed in a series of solutions of H2O2 (0, 10, 100, and 500 mM) for 30 min and then stored at room temperature for 4 weeks. The 100 mM H2O2 treatment significantly increased fruit firmness and decreased water-soluble pectin and expression of cell wall related genes, polygalacturonase (SlPG) and pectate lyase (SlPL). There was no significant change in ethylene and respiration rates between any conditions. Moreover, increasing H2O2 concentration decreased proline content, and the lowest proline level was found in tomato fruits treated with 100 mM H2O2. These results suggested that the overall morphological and biochemical quality of tomato could be effectively maintained by 100 mM H2O2 treatment in postharvest storage conditions.