Modulation of the Tomato Fruit Metabolome by LED Light
| Autor: | Ric C. H. de Vos, Ernst J. Woltering, Nikolaos Ntagkas, Caroline Labrie, Leo F. M. Marcelis, Céline Catherine Sarah Nicole |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0301 basic medicine Light spectrum Endocrinology Diabetes and Metabolism irradiance lcsh:QR1-502 tomato metabolomics light regulation light spectrum 01 natural sciences Biochemistry Tomato Article lcsh:Microbiology Light regulation 03 medical and health sciences Metabolomics Irradiance Metabolome Food science Molecular Biology Carotenoid GTB Teelt & Gewasfysiologie Blue light chemistry.chemical_classification fungi Horticulture & Product Physiology food and beverages Ripening PE&RC Metabolic pathway 030104 developmental biology chemistry Darkness BIOS Applied Metabolic Systems Post Harvest Technology Tuinbouw & Productfysiologie 010606 plant biology & botany |
| Zdroj: | Metabolites, Vol 10, Iss 266, p 266 (2020) Metabolites Metabolites 10 (2020) 266 Metabolites, 10(266) Metabolites; Volume 10; Issue 6; Pages: 266 |
| ISSN: | 2218-1989 |
| Popis: | Metabolic profiles of tomatoes change during ripening and light can modulate the activity of relevant biochemical pathways. We investigated the effects of light directly supplied to the fruits on the metabolome of the fruit pericarp during ripening. Mature green tomatoes were exposed to well-controlled conditions with light as the only varying factor; control fruits were kept in darkness. In experiment 1 the fruits were exposed to either white light or darkness for 15 days. In experiment 2, fruits were exposed to different light spectra (blue, green, red, far-red, white) added to white background light for seven days. Changes in the global metabolome of the fruit pericarp were monitored using LCMS and GCMS (554 compounds in total). Health-beneficial compounds (carotenoids, flavonoids, tocopherols and phenolic acids) accumulated faster under white light compared to darkness, while alkaloids and chlorophylls decreased faster. Light also changed the levels of taste-related metabolites including glutamate and malate. The light spectrum treatments indicated that the addition of blue light was the most effective treatment in altering the fruit metabolome. We conclude that light during ripening of tomatoes can have various effects on the metabolome and may help with shaping the levels of key compounds involved in various fruit quality characteristics. |
| Databáze: | OpenAIRE |
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