Figure 2.

Coating with 5-Azacytidine (5-Aza) improved the quality of tomato fruits. The impact of 5-Aza solution on the fruit color values (A, B, C) and firmness (D) of tomato fruits was assessed at various time points. The effects of dose of 5-Aza solution (E) (0, 25, 50, 100 mmol/L) and the impact of 50 mmol/L 5-Aza treatment at different time points (F) on pectinesterase activity in tomato fruits. Changes in ascorbic acid content (G), total soluble solids (H), and reducing sugar content (I) in tomato fruits following treatment with 50 mmol/L 5-Aza for different durations. Tomato fruits in the 5-Aza treated groups received two applications of 5-Aza, with a two-day interval between each application, while the tomato fruits in the mock group were treated with distilled water.