Abstract Fresh tomato fruit (Solanum lycopersicum L.) is very susceptible to microdamage during post-harvest handling. This study reveals the differences in 3D cell morphology (e.g., shape, size, arrangement, and wall thickness) and microfailure behaviour of different tissues in the tomato fruit. At each ripening stage, the 3D shape, size and arrangement of cells in different tissues of a tomato fruit were investigated based on two microscopic orthogonal images. Additionally, the cell wall thickness was determined using transmission electron microscopy, and the microfailure mode of each tissue under shear and tension was quantitatively assessed based on the cell rupture rate in the crack growth path. The cells in different tissues of a tomato fruit showed obvious differences in the 3D shape and growth direction. Septa cells had the largest sizes. Cell wall thickness was closely associated with fruit ripeness and tissue type. Epidermal cell walls in the pink exocarp were the thickest compared with the other tissue cell walls. The cell rupture rate was dependent on the fruit ripening stage, the type of tissue and the direction/mode of the applied force (p

中文翻译：

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番茄果实（Solanum lycopersicum L.）成熟过程中细胞形态和微断裂行为的差异

摘要 新鲜番茄果实 (Solanum lycopersicum L.) 在收获后处理过程中非常容易受到微损伤。该研究揭示了番茄果实中不同组织的 3D 细胞形态（例如，形状、大小、排列和壁厚）和微失效行为的差异。在每个成熟阶段，基于两个显微正交图像研究了番茄果实不同组织中细胞的 3D 形状、大小和排列。此外，使用透射电子显微镜确定细胞壁厚度，并根据裂纹扩展路径中的细胞破裂率定量评估每个组织在剪切和张力下的微破坏模式。番茄果实不同组织中的细胞在3D形状和生长方向上表现出明显的差异。隔室具有最大尺寸。细胞壁厚度与果实成熟度和组织类型密切相关。与其他组织细胞壁相比，粉红色外果皮中的表皮细胞壁最厚。细胞破裂率取决于果实成熟阶段、组织类型和施加力的方向/模式（p