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BACKGROUND
Fruit softening facilitates pathogen infection and postharvest decay, leading to the reduction of shelf‐life. Hot air (HA) treatment at 38 °C for 12 h is effective in reducing postharvest disease and chilling injury of tomato fruit. To explore the effect and mechanism of HA treatment on reducing postharvest decay and softening of cherry tomato, fruit at the mature green stage were treated...
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