Identification Mechanisms of Luteolin Improve the Storability and Resistance to <i>Botrytis cinerea</i> in Tomato

Tomatoes are an important vegetable/fruit consumed worldwide. The lack of effective storage methods causes high postharvest losses, which constrain tomato production. In this study, the potential of luteolin, an important flavonoid, as a preservative to increase the quality of tomato and <i>Botrytis cinerea</i> resistance during postharvest storage was assessed, and its extraction process was optimized. The results revealed that the rot rate and rot index of tomato treated with 100 mg/L luteolin were significantly reduced by about 34.76 and 32.68%, respectively, which better maintained the quality of the tomato during storage. Furthermore, luteolin demonstrated a notable inhibitory effect on ethylene production and effectively slowed the degradation process of nutrients and antioxidant-related substances. Experimental results indicated that its total antioxidant capacity was 3.6 times higher than that of the control group, thereby effectively delaying the senescence process in the tomato. Notably, luteolin strengthened the resistance of tomato to <i>B. cinerea</i> by triggering jasmonic acid-dependent defenses. These results suggest the potential of luteolin application in preserving tomato and provide valuable information for developing new preservation strategies and promoting sustainable postharvest practices in the food industry.