Polyamines are actively involved in diverse processes, including fruit ripening and stress
responses. The aim of this study was to investigate the role of storage temperature on
polyamine metabolism of tomato fruit, which were either harvested at the turning stage or left
to mature on-plant. The applied temperatures (5, 10 and 25° C) and storage duration (7 d)
are regularly employed in real-world scenarios. The metabolic profile of polyamines
(putrescine, spermidine and spermine), gene transcription of the enzymes mediating …