A recent study led by Prof. QIN Guozheng from the Institute of Botany of the Chinese Academy of Sciences has shed light on a previously unrecognized mechanism involving the redox modification of the RNA demethylase SlALKBH2 in regulating tomato fruit ripening. Published in Nature Plants, the research unveiled how hydrogen peroxide (H2O2) functions as a crucial signaling molecule in controlling biological processes by impacting the stability and function of SlALKBH2. The study demonstrated that H2O2-mediated oxidative modification plays a key role in the proper ripening of fleshy fruits, influencing their quality and shelf life. By exploring the interaction between H2O2 signaling and RNA methylation modification, researchers illustrated the coordinated regulation of plant development. The results indicated that while oxidative modification stabilizes the SlALKBH2 protein, it does not affect its m6A demethylase activity. Additionally, the study identified the protein SlNTRC as a crucial regulator of the redox state of SlALKBH2, influencing its demethylation function. Mutants lacking SlNTRC displayed growth delays and fruiting issues, emphasizing the importance of redox regulation in plant development. Overall, this research not only advances our knowledge of the molecular mechanisms behind fruit ripening but also provides new strategies for enhancing crop varieties through targeted genetic modifications.