Exogenous p‐coumaric acid treatment improves phenolic compounds biosynthesis of postharvest cherry tomatoes by regulating physiological metabolism

To investigate the effect of p‐coumaric acid (p‐CA) on postharvest cherry tomatoes, breaker stage fruits were treated with p‐CA to analyze the physiological metabolism during storage. The results showed that exogenous p‐CA treatment improved the sensory quality of tomato fruits. Transcriptomics results indicated that 782 genes (339 up‐regulated and 443 down‐regulated) were differentially expressed between p‐CA treated and control fruits. Results suggested that p‐CA treatment regulated the synthesis of phenolic compounds and inhibited the fruit ripening through the pathways of mangiferic acid biosynthesis and phenylalanine metabolism. Key enzymes activities of the phenylpropane metabolic pathway of tomato fruits were increased, including phenylalanine ammonia lyase (PAL), cinnamic acid 4‐hydroxylase (C4H), and 4‐coumarate‐CoA ligase (4CL). In addition, the total phenols content, flavonoids content and antioxidant capacities of tomato fruits were improved with p‐CA treatment. Overall, these findings showed that p‐CA treatment could be a potential strategy for fruit and vegetable preservation.