Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry
High performance liquid chromatography(HPLC)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)were employed to analyze the changes in volatile metabolites in wild-type Ailsa Craig tomato fruits in four ripening stages(mature green,breaker,light ripe and red ripe)at the metabolic and transcriptional levels.The results showed that the contents of citric acid,lycopene and β-carotene in tomato fruits increased with fruit ripening,while the contents of malic acid and β-cryptoxanthin decreased.Our analysis identified 81 volatile components across the four stages,the total amount of these compounds being in the decreasing order of red ripe>light ripe>breaker>mature green.Correlation analysis between 40 differential metabolites and quality indicators indicated that lycopene was positively correlated with the volatile metabolite 6-methyl-5-hepten-2-one.Furthermore,the expression of chlorophyll degradation-related gene(SlSGR1)and carotenoid synthesis-related gene(SlPSY1)reached their highest levels in the breaker stage,mirroring the trend observed for trans-2-hexenal.The expression of carotenoid synthesis-related genes(SlLCYb and SlBCH2)peaked in the red ripe stage,mirroring the trend of 6-methyl-5-hepten-2-one.We hypothesized that the regulation of genes related to carotenoid metabolism during ripening period may alter the flavor of tomato fruits.This study will contribute to a comprehensive understanding of the intrinsic mechanisms underlying tomato fruit ripening,and provide a new theoretical basis for the metabolic regulation of flavor during fruit ripening and the improvement of fruit quality.
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