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 met...
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China Food Publishing Company
2025-01-01
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| author | FU Xiaohui, SHI Lu, SUN Qingzhen, DONG Xiaoxing, PIAO Fengzhi, DU Nanshan |
| author_facet | FU Xiaohui, SHI Lu, SUN Qingzhen, DONG Xiaoxing, PIAO Fengzhi, DU Nanshan |
| author_sort | FU Xiaohui, SHI Lu, SUN Qingzhen, DONG Xiaoxing, PIAO Fengzhi, DU Nanshan |
| collection | DOAJ |
| description | 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. |
| format | Article |
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| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-5bada53c0c7f410aadd554b089cee5702025-02-05T09:08:22ZengChina Food Publishing CompanyShipin Kexue1002-66302025-01-0146213814710.7506/spkx1002-6630-20240521-177Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility SpectrometryFU Xiaohui, SHI Lu, SUN Qingzhen, DONG Xiaoxing, PIAO Fengzhi, DU Nanshan0(1. College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China; 2. Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)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.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-016.pdftomato; ripening stages; quality; volatile components |
| spellingShingle | FU Xiaohui, SHI Lu, SUN Qingzhen, DONG Xiaoxing, PIAO Fengzhi, DU Nanshan Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry Shipin Kexue tomato; ripening stages; quality; volatile components |
| title | Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry |
| title_full | Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry |
| title_fullStr | Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry |
| title_full_unstemmed | Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry |
| title_short | Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry |
| title_sort | analysis of changes in flavor substances of tomato fruits in different ripening stages by headspace gas chromatography ion mobility spectrometry |
| topic | tomato; ripening stages; quality; volatile components |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-016.pdf |
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