High-Throughput Chlorophyll and Carotenoid Profiling Reveals Positive Associations with Sugar and Apocarotenoid Volatile Content in Fruits of Tomato Varieties in Modern and Wild Accessions
| Autor: | Miyako Kusano, Yusuke Aono, Denise M. Tieman, Harry J. Klee, Yonathan Asikin, Ning Wang |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
0301 basic medicine Endocrinology Diabetes and Metabolism sugar accumulation tomato Photosynthesis Microbiology 01 natural sciences Biochemistry Article 03 medical and health sciences chemistry.chemical_compound fruit pigment chlorophyll Food science Sugar Molecular Biology Carotenoid Flavor Aroma chemistry.chemical_classification flavor aroma compounds biology food and beverages apocarotenoid carotenoid lycopene biology.organism_classification QR1-502 Lycopene 030104 developmental biology chemistry Chlorophyll Apocarotenoid 010606 plant biology & botany |
| Zdroj: | Metabolites; Volume 11; Issue 6; Pages: 398 Metabolites Metabolites, Vol 11, Iss 398, p 398 (2021) |
| ISSN: | 2218-1989 |
| DOI: | 10.3390/metabo11060398 |
| Popis: | Flavor and nutritional quality has been negatively impacted during the course of domestication and improvement of the cultivated tomato (Solanum lycopersicum). Recent emphasis on consumers has emphasized breeding strategies that focus on flavor-associated chemicals, including sugars, acids, and aroma compounds. Carotenoids indirectly affect flavor as precursors of aroma compounds, while chlorophylls contribute to sugar production through photosynthesis. However, the relationships between these pigments and flavor content are still unclear. In this study, we developed a simple and high-throughput method to quantify chlorophylls and carotenoids. This method was applied to over one hundred tomato varieties, including S. lycopersicum and its wild relatives (S. l. var. cerasiforme and S. pimpinellifolium), for quantification of these pigments in fruits. The results obtained by integrating data of the pigments, soluble solids, sugars, and aroma compounds indicate that (i) chlorophyll-abundant varieties have relatively higher sugar accumulations and (ii) prolycopene is associated with an abundance of linear carotenoid-derived aroma compounds in one of the orange-fruited varieties, “Dixie Golden Giant”. Our results suggest the importance of these pigments not only as components of fruit color but also as factors influencing flavor traits, such as sugars and aroma. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|