https://www.selleckchem.com/pr....oducts/z-vad(oh)-fmk
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
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