Umbrella review on chilling injuries: Post-harvest issue, cause, and treatment in tomato

Mature tomatoes (Solanum lycopersicum) have a very short shelf life which deteriorates quickly at ambient temperatures. Low temperature storage is the most successful and commonly used treatment to slow down the ripening process and decay development in mature or green tomatoes. However, low temperature may induce a disorder “chilling injury (CI)” which could limit the storage time of tomatoes. This review will summarize the currently published biochemical and genetic knowledge about the potential development of chilling injury (CI) in tomato fruit. It encompasses all studies reported on pre and postharvest issues and treatments that may affect the occurrence and severity of CI. This review paper will provide a better insight to understand the detailed mechanism and genes involved in the process of CI in tomato and help investigate the areas which need to be further explored.