Transcriptome analysis of aroma volatile metabolism change in tomato (Solanum lycopersicum) fruit under different storage temperatures and 1-MCP treatment

•10°C could result in a negative gene transcription for tomato aromatic-flavor.•Optimal temperature (i.e., >10°C) should be used for flavor quality maintaining.•1-MCP treatment under 10°C presented the similar efficiency as 10°C.•1-MCP treatment could not further affect the tomato flavor quality...

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