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Cao X, Su Y, Zhao T, Zhang Y, Cheng B, Xie K, Yu M, Allan A, Klee H, Chen K, Guan X, Zhang Y, Zhang B. Multi-omics analysis unravels chemical roadmap and genetic basis for peach fruit aroma improvement. Cell Rep 2024; 43:114623. [PMID: 39146179 DOI: 10.1016/j.celrep.2024.114623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 07/15/2024] [Accepted: 07/29/2024] [Indexed: 08/17/2024] Open
Abstract
Selection of fruits with enhanced health benefits and superior flavor is an important aspect of peach breeding. Understanding the genetic interplay between appearance and flavor chemicals remains a major challenge. We identify the most important volatiles contributing to consumer preferences for peach, thus establishing priorities for improving flavor quality. We quantify volatiles of a peach population consisting of 184 accessions and demonstrate major reductions in the important flavor volatiles linalool and Z-3-hexenyl acetate in red-fleshed accessions. We identify 474 functional gene regulatory networks (GRNs), among which GRN05 plays a crucial role in controlling both red flesh and volatile content through the NAM/ATAF1/2/CUC (NAC) transcription factor PpBL. Overexpressing PpBL results in reduced expression of PpNAC1, a positive regulator for Z-3-hexenyl acetate and linalool synthesis. Additionally, we identify haplotypes for three tandem PpAATs that are significantly correlated with reduced gene expression and ester content. We develop genetic resources for improvement of fruit quality.
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Affiliation(s)
- Xiangmei Cao
- Laboratory of Fruit Quality Biology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yike Su
- Laboratory of Fruit Quality Biology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Ting Zhao
- Zhejiang Provincial Key Laboratory of Crop Genetic Resources, The Advanced Seed Institute, Plant Precision Breeding Academy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 300058, China
| | - Yuanyuan Zhang
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory of Horticultural Crop Genetic Improvement, Nanjing, Jiangsu 210014, China
| | - Bo Cheng
- Laboratory of Fruit Quality Biology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Kaili Xie
- Laboratory of Fruit Quality Biology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Mingliang Yu
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory of Horticultural Crop Genetic Improvement, Nanjing, Jiangsu 210014, China
| | - Andrew Allan
- The New Zealand Institute for Plant & Food Research Limited (Plant & Food Research) Mt Albert, Auckland Mail Centre, Private Bag 92169, Auckland 1142, New Zealand
| | - Harry Klee
- Laboratory of Fruit Quality Biology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Kunsong Chen
- Laboratory of Fruit Quality Biology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Xueying Guan
- Zhejiang Provincial Key Laboratory of Crop Genetic Resources, The Advanced Seed Institute, Plant Precision Breeding Academy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 300058, China
| | - Yuyan Zhang
- Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory of Horticultural Crop Genetic Improvement, Nanjing, Jiangsu 210014, China.
| | - Bo Zhang
- Laboratory of Fruit Quality Biology/Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute of Zhejiang University, Sanya, Hainan 572000, China.
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2
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Bian H, Song P, Gao Y, Deng Z, Huang C, Yu L, Wang H, Ye B, Cai Z, Pan Y, Wang F, Liu J, Gao X, Chen K, Jia G, Klee HJ, Zhang B. The m 6A reader SlYTH2 negatively regulates tomato fruit aroma by impeding the translation process. Proc Natl Acad Sci U S A 2024; 121:e2405100121. [PMID: 38950372 PMCID: PMC11253005 DOI: 10.1073/pnas.2405100121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Accepted: 05/29/2024] [Indexed: 07/03/2024] Open
Abstract
N6-methyladenosine (m6A) is a fundamentally important RNA modification for gene regulation, whose function is achieved through m6A readers. However, whether and how m6A readers play regulatory roles during fruit ripening and quality formation remains unclear. Here, we characterized SlYTH2 as a tomato m6A reader protein and profiled the binding sites of SlYTH2 at the transcriptome-wide level. SlYTH2 undergoes liquid-liquid phase separation and promotes RNA-protein condensate formation. The target mRNAs of SlYTH2, namely m6A-modified SlHPL and SlCCD1B associated with volatile synthesis, are enriched in SlYTH2-induced condensates. Through polysome profiling assays and proteomic analysis, we demonstrate that knockout of SlYTH2 expedites the translation process of SlHPL and SlCCD1B, resulting in augmented production of aroma-associated volatiles. This aroma enrichment significantly increased consumer preferences for CRISPR-edited fruit over wild type. These findings shed light on the underlying mechanisms of m6A in plant RNA metabolism and provided a promising strategy to generate fruits that are more attractive to consumers.
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Affiliation(s)
- Hanxiao Bian
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou310058, China
| | - Peizhe Song
- Synthetic and Functional Biomolecules Center, Beijing National Laboratory for Molecular Sciences, Key Laboratory of Bioorganic Chemistry and Molecular Engineering of Ministry of Education, College of Chemistry and Molecular Engineering, Peking University, Beijing100871, China
| | - Ying Gao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou310058, China
- Key Laboratory of Plant Hormones and Development Regulation of Chongqing, School of Life Sciences, Chongqing University, Chongqing401331, China
| | - Zhiping Deng
- Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou310021, China
| | - Chenyang Huang
- Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou310058, China
| | - Lei Yu
- School of Public Health, Zhejiang University School of Medicine, Hangzhou310058, China
| | - Hanqing Wang
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou310058, China
| | - Bingbing Ye
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou310058, China
| | - Zhihe Cai
- Synthetic and Functional Biomolecules Center, Beijing National Laboratory for Molecular Sciences, Key Laboratory of Bioorganic Chemistry and Molecular Engineering of Ministry of Education, College of Chemistry and Molecular Engineering, Peking University, Beijing100871, China
| | - Yu Pan
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Southwest University, Chongqing400715, China
| | - Fengqin Wang
- College of Animal Sciences, Key Laboratory of Animal Nutrition and Feed Sciences, Ministry of Agriculture, Zhejiang University, Hangzhou310058, China
| | - Jianzhao Liu
- Key Laboratory of Macromolecular Synthesis and Functionalization of Ministry of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou310058, China
| | - Xiangwei Gao
- School of Public Health, Zhejiang University School of Medicine, Hangzhou310058, China
| | - Kunsong Chen
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou310058, China
| | - Guifang Jia
- Synthetic and Functional Biomolecules Center, Beijing National Laboratory for Molecular Sciences, Key Laboratory of Bioorganic Chemistry and Molecular Engineering of Ministry of Education, College of Chemistry and Molecular Engineering, Peking University, Beijing100871, China
- Peking-Tsinghua Center for Life Sciences, Peking University, Beijing100871, China
- Beijing Advanced Center of RNA Biology, Peking University, Beijing100871, China
| | - Harry J. Klee
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou310058, China
| | - Bo Zhang
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou310058, China
- Hainan Institute of Zhejiang University, Sanya, Hainan572000, China
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Jiao H, Wu S, Li J, Sun Y. Effects of Pelletized and Coated Organic Fertilizers on Flavor Compounds of Tomato Fruits and Leaves. Foods 2024; 13:1653. [PMID: 38890880 PMCID: PMC11171810 DOI: 10.3390/foods13111653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 05/21/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
The application of organic fertilizers is one of the most important agricultural measures aimed at improving the flavor and productivity of Lycopersicon esculentum, with the granulation and coating of organic fertilizers, which can reduce seepage losses of great significance to the ecosystem. In this study, Jingcai 8 tomato was selected as the test material. Headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) methods were used to investigate the effects of different pelletized organic fertilizers and various coating materials on the flavor profile of the tomatoes. The results indicated that 67 volatile organic compounds (VOCs) were identified in the tomato fruits and 62 volatile compounds were identified in the leaves under different fertilizer treatments. The volatile compound content of the fruits in the BP treatment group was 35.38 μg/g, which was higher than that in other treatment groups, and the volatile compound content of the leaves was lower. A differential compound analysis with log2|fold change| ≥ 1 and variable important in projection (VIP) > 1 highlighted styrene, 3-methyl-1-butanol, and (E, E)-2,4-hexadienal as the major up-regulated compounds and methyl salicylate as the major down-regulated compound in the tomato fruit BCK (control) vs. BP. Moreover, the α-phellandrene content decreased in the tomato leaves. In addition, an analysis of the tomato fruit differential compounds and compounds with odor activity values (OAV) of ≥ 1, considering the OAV values of characteristic aroma compounds, identified key compounds affecting the flavor of the tomato fruits under the BP treatment. These included 2-nonenal, (E)-2-pentylfuran, trans-β-ionone, 1-penten-3-one, (E, E)-2,4-hexadienal, and 3-hexenol (fruity, floral, and herbaceous odors), (E, E)-2,4-heptadienal (fatty odor), and hexanal (green odor). The combined results analysis of the volatile compound content, differential compounds, and OAV values of characteristic aroma compounds aimed to clarify that the BP treatment group, which applied pelletized, large-grain organic fertilizer with polyurethane (pozzolanic + small-grain oil-coated + 2% paraffinic + 4% polyurethane) as a coating material, proved to be most effective in influencing the flavor of the tomato fruits. This finding lays the foundation for its potential commercial application in artificial orchards.
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Affiliation(s)
- Huiying Jiao
- Faculty of Food Science and Engineering, China Agricultural University-Sichuan Advanced Agricultural & Industrial Institute, Chengdu 611430, China;
| | - Sijia Wu
- Faculty of Food Science and Engineering, China Agricultural University, Beijing 100091, China;
| | - Jingming Li
- Faculty of Food Science and Engineering, China Agricultural University-Sichuan Advanced Agricultural & Industrial Institute, Chengdu 611430, China;
- Faculty of Food Science and Engineering, China Agricultural University, Beijing 100091, China;
| | - Yanxin Sun
- Institute of Plant Nutrition, Resource and Environment, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
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Moriyama K, Kono A, Matsuzaki R, Azuma A, Onoue N, Sekozawa Y, Sato A, Sugaya S. Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method. HORTICULTURE RESEARCH 2024; 11:uhae048. [PMID: 38645682 PMCID: PMC11031413 DOI: 10.1093/hr/uhae048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Accepted: 02/07/2024] [Indexed: 04/23/2024]
Abstract
To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over 3 years are evaluated through sensory analysis and solvent-assisted flavour evaporation (SAFE). The cultivars are characterized and grouped into seven clusters by hierarchical cluster analysis (HCA) using sensory evaluation data with a flavour wheel specific to table grapes. These clusters were similar to conventional flavour classifications, except that the foxy and neutral cultivars form multiple clusters, highlighting the flavour diversity of table grapes. The SAFE method provides a comprehensive profile of the volatile compounds, including slightly volatile compounds whose profiles are lacking in hybrid grapes and Vitis rotundifolia. The sensory evaluation is supported by the volatile compound profiles, and relationships between the datasets are clarified by multivariate analysis. Specific accumulations and combinations of compounds (α-pinene, β-pinene, phenylethyl alcohol, furaneol, mesifurane, methyl N-formylanthranilate, and mixed ethyl ester and monoterpenoid) were also identified that contribute to the diversity of flavours (fresh green, floral, fruity, fatty green, sweet, fermented/sour) in table grapes, including linalool and linalool analogues (muscat flavour) along with ethyl ester and hydroxyethyl esters (foxy flavour). The accumulation of these compounds was positively related to a higher flavour intensity. Their specific accumulation and combination supported the flavour diversity of table grapes. This study identified novel flavour-associated compound profiles in table grapes through in-depth volatile compound analysis and non-conventional multivariate analysis.
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Affiliation(s)
- Kazuki Moriyama
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Atsushi Kono
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Institute of Fruit Tree and Tea Science, NARO, 2-1 Fujimoto, Tsukuba, Ibaraki 305-8605, Japan
| | - Ryusuke Matsuzaki
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
| | - Akifumi Azuma
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Department of Intellectual Property, NARO, 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8517, Japan
| | - Noriyuki Onoue
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
| | - Yoshihiko Sekozawa
- Institute of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Akihiko Sato
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Experimental Farm, Kindai University, 2355-2 Yuasa, Yuasa, Wakayama 643-0004, Japan
| | - Sumiko Sugaya
- Institute of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
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Pel AV, Van Nest BN, Hathaway SR, Fahrbach SE. Impact of odorants on perception of sweetness by honey bees. PLoS One 2023; 18:e0290129. [PMID: 38150461 PMCID: PMC10752549 DOI: 10.1371/journal.pone.0290129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 11/28/2023] [Indexed: 12/29/2023] Open
Abstract
Organic volatiles produced by fruits can result in overestimation of sweetness by humans, but it is unknown if a comparable phenomenon occurs in other species. Honey bees collect nectar of varying sweetness at different flowering plants. Bees discriminate sugar concentration and generally prefer higher concentrations; they encounter floral volatiles as they collect nectar, suggesting that they, like humans, could be susceptible to sweetness enhancement by odorant. In this study, limonene, linalool, geraniol, and 6-methyl-5-hepten-2-ol were tested for their ability to alter behaviors related to perception of sweetness by honey bees. Honey bees were tested in the laboratory using proboscis extension response-based assays and in the field using feeder-based assays. In the laboratory assays, 6-methyl-5-hepten-2-ol and geraniol, but neither linalool nor limonene, significantly increased responses to low concentrations of sucrose compared with no odorant conditions in 15-day and 25-day-old adult worker honey bees, but not in 35-day-old bees. Limonene reduced responding in 15-day-old bees, but not in the older bees. There was no odorant-based difference in performance in field assays comparing geraniol and limonene with a no odorant control. The interaction of the tested plant volatiles with sucrose concentration revealed in laboratory testing is therefore unlikely to be a major determinant of nectar choice by honey bees foraging under natural conditions. Because geraniol is a component of honey bee Nasonov gland pheromone as well as a floral volatile, its impact on responses in the laboratory may reflect conveyance of different information than the other odorants tested.
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Affiliation(s)
| | - Byron N. Van Nest
- Department of Biological Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Stephanie R. Hathaway
- Department of Entomology, Purdue University, West Lafayette, Indiana, United States of America
| | - Susan E. Fahrbach
- Department of Biology, Wake Forest University, Winston-Salem, North Carolina, United States of America
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Xu L, Zang E, Sun S, Li M. Main flavor compounds and molecular regulation mechanisms in fruits and vegetables. Crit Rev Food Sci Nutr 2023; 63:11859-11879. [PMID: 35816297 DOI: 10.1080/10408398.2022.2097195] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and nonvolatile compounds present in F&V constitute unique flavor substances. This paper reviews the main flavor substances present in F&V, as well as the biosynthetic pathways and molecular regulation mechanisms of these compounds. A series of compounds introduced include aromatic substances, soluble sugars and organic acids, which constitute the key flavor substances of F&V. Esters, phenols, alcohols, amino acids and terpenes are the main volatile aromatic substances, and nonvolatile substances are represented by amino acids, fatty acids and carbohydrates; The combination of these ingredients is the cause of the sour, sweet, bitter, astringent and spicy taste of these foods. This provides a theoretical basis for the study of the interaction between volatile and nonvolatile substances in F&V, and also provides a research direction for the healthy development of food in the future.
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Affiliation(s)
- Ling Xu
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Erhuan Zang
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
| | - Shuying Sun
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Minhui Li
- School of Life Sciences, Inner Mongolia University, Hohhot, China
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
- Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, China
- Inner Mongolia Traditional Chinese and Mongolian Medical Research Institute, Hohhot, China
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Ferrão LFV, Dhakal R, Dias R, Tieman D, Whitaker V, Gore MA, Messina C, Resende MFR. Machine learning applications to improve flavor and nutritional content of horticultural crops through breeding and genetics. Curr Opin Biotechnol 2023; 83:102968. [PMID: 37515935 DOI: 10.1016/j.copbio.2023.102968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/31/2023]
Abstract
Over the last decades, significant strides were made in understanding the biochemical factors influencing the nutritional content and flavor profile of fruits and vegetables. Product differentiation in the produce aisle is the natural consequence of increasing consumer power in the food industry. Cotton-candy grapes, specialty tomatoes, and pineapple-flavored white strawberries provide a few examples. Given the increased demand for flavorful varieties, and pressing need to reduce micronutrient malnutrition, we expect breeding to increase its prioritization toward these traits. Reaching this goal will, in part, necessitate knowledge of the genetic architecture controlling these traits, as well as the development of breeding methods that maximize their genetic gain. Can artificial intelligence (AI) help predict flavor preferences, and can such insights be leveraged by breeding programs? In this Perspective, we outline both the opportunities and challenges for the development of more flavorful and nutritious crops, and how AI can support these breeding initiatives.
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Affiliation(s)
- Luís Felipe V Ferrão
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Rakshya Dhakal
- Plant Breeding Graduate Program, University of Florida, Gainesville, FL, United States
| | - Raquel Dias
- Microbiology and Cell Science Department, University of Florida, Gainesville, FL, United States
| | - Denise Tieman
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Vance Whitaker
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States; Plant Breeding Graduate Program, University of Florida, Gainesville, FL, United States
| | - Michael A Gore
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, United States
| | - Carlos Messina
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States; Plant Breeding Graduate Program, University of Florida, Gainesville, FL, United States
| | - Márcio F R Resende
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States; Plant Breeding Graduate Program, University of Florida, Gainesville, FL, United States.
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Mellidou I, Koukounaras A, Frusciante S, Rambla JL, Patelou E, Ntoanidou S, Pons C, Kostas S, Nikoloudis K, Granell A, Diretto G, Kanellis AK. A metabolome and transcriptome survey to tap the dynamics of fruit prolonged shelf-life and improved quality within Greek tomato germplasm. FRONTIERS IN PLANT SCIENCE 2023; 14:1267340. [PMID: 37818313 PMCID: PMC10560995 DOI: 10.3389/fpls.2023.1267340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 09/05/2023] [Indexed: 10/12/2023]
Abstract
Introduction Tomato is a high economic value crop worldwide with recognized nutritional properties and diverse postharvest potential. Nowadays, there is an emerging awareness about the exploitation and utilization of underutilized traditional germplasm in modern breeding programs. In this context, the existing diversity among Greek accessions in terms of their postharvest life and nutritional value remains largely unexplored. Methods Herein, a detailed evaluation of 130 tomato Greek accessions for postharvest and nutritional characteristics was performed, using metabolomics and transcriptomics, leading to the selection of accessions with these interesting traits. Results The results showed remarkable differences among tomato Greek accessions for overall ripening parameters (color, firmness) and weight loss. On the basis of their postharvest performance, a balance between short shelf life (SSL) and long shelf life (LSL) accessions was revealed. Metabolome analysis performed on 14 selected accessions with contrasting shelf-life potential identified a total of 206 phytonutrients and volatile compounds. In turn, transcriptome analysis in fruits from the best SSL and the best LSL accessions revealed remarkable differences in the expression profiles of transcripts involved in key metabolic pathways related to fruit quality and postharvest potential. Discussion The pathways towards cell wall synthesis, polyamine synthesis, ABA catabolism, and steroidal alkaloids synthesis were mostly induced in the LSL accession, whereas those related to ethylene biosynthesis, cell wall degradation, isoprenoids, phenylpropanoids, ascorbic acid and aroma (TomloxC) were stimulated in the SSL accession. Overall, these data would provide valuable insights into the molecular mechanism towards enhancing shelf-life and improving flavor and aroma of modern tomato cultivars.
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Affiliation(s)
- Ifigeneia Mellidou
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization – DEMETER, Thessaloniki, Greece
- Group of Biotechnology of Pharmaceutical Plants, Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Athanasios Koukounaras
- Group of Biotechnology of Pharmaceutical Plants, Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
- Department of Horticulture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Sarah Frusciante
- Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Biotechnology Laboratory, Casaccia Research Center, Rome, Italy
| | - José L. Rambla
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Consejo Superior de Investigaciones Científicas (CSIC), Universitat Politècnica de València, València, Spain
- Department of Biology, Biochemistry and Natural Sciences, Universitat Jaume I, Castellón de la Plana, Spain
| | - Efstathia Patelou
- Group of Biotechnology of Pharmaceutical Plants, Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Symela Ntoanidou
- Group of Biotechnology of Pharmaceutical Plants, Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Clara Pons
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Consejo Superior de Investigaciones Científicas (CSIC), Universitat Politècnica de València, València, Spain
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universitat Politècnica de València, València, Spain
| | - Stefanos Kostas
- Group of Biotechnology of Pharmaceutical Plants, Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
- Department of Horticulture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | | | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Consejo Superior de Investigaciones Científicas (CSIC), Universitat Politècnica de València, València, Spain
| | - Gianfranco Diretto
- Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Biotechnology Laboratory, Casaccia Research Center, Rome, Italy
| | - Angelos K. Kanellis
- Group of Biotechnology of Pharmaceutical Plants, Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
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9
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Li X, Tieman D, Alseekh S, Fernie AR, Klee HJ. Natural variations in the Sl-AKR9 aldo/keto reductase gene impact fruit flavor volatile and sugar contents. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2023; 115:1134-1150. [PMID: 37243881 DOI: 10.1111/tpj.16310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 05/01/2023] [Accepted: 05/08/2023] [Indexed: 05/29/2023]
Abstract
The unique flavors of different fruits depend upon complex blends of soluble sugars, organic acids, and volatile organic compounds. 2-Phenylethanol and phenylacetaldehyde are major contributors to flavor in many foods, including tomato. In the tomato fruit, glucose, and fructose are the chemicals that most positively contribute to human flavor preferences. We identified a gene encoding a tomato aldo/keto reductase, Sl-AKR9, that is associated with phenylacetaldehyde and 2-phenylethanol contents in fruits. Two distinct haplotypes were identified; one encodes a chloroplast-targeted protein while the other encodes a transit peptide-less protein that accumulates in the cytoplasm. Sl-AKR9 effectively catalyzes reduction of phenylacetaldehyde to 2-phenylethanol. The enzyme can also metabolize sugar-derived reactive carbonyls, including glyceraldehyde and methylglyoxal. CRISPR-Cas9-induced loss-of-function mutations in Sl-AKR9 significantly increased phenylacetaldehyde and lowered 2-phenylethanol content in ripe fruit. Reduced fruit weight and increased soluble solids, glucose, and fructose contents were observed in the loss-of-function fruits. These results reveal a previously unidentified mechanism affecting two flavor-associated phenylalanine-derived volatile organic compounds, sugar content, and fruit weight. Modern varieties of tomato almost universally contain the haplotype associated with larger fruit, lower sugar content, and lower phenylacetaldehyde and 2-phenylethanol, likely leading to flavor deterioration in modern varieties.
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Affiliation(s)
- Xiang Li
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, Florida, 32611, USA
| | - Denise Tieman
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, Florida, 32611, USA
| | - Saleh Alseekh
- Max-Planck-Institute of Molecular Plant Physiology, 14476, Potsdam-Golm, Germany
- Center of Plant Systems Biology and Biotechnology, Plovdiv, 4000, Bulgaria
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, 14476, Potsdam-Golm, Germany
- Center of Plant Systems Biology and Biotechnology, Plovdiv, 4000, Bulgaria
| | - Harry J Klee
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, Florida, 32611, USA
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10
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Kaur G, Abugu M, Tieman D. The dissection of tomato flavor: biochemistry, genetics, and omics. FRONTIERS IN PLANT SCIENCE 2023; 14:1144113. [PMID: 37346138 PMCID: PMC10281629 DOI: 10.3389/fpls.2023.1144113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 05/02/2023] [Indexed: 06/23/2023]
Abstract
Flavor and quality are the major drivers of fruit consumption in the US. However, the poor flavor of modern commercial tomato varieties is a major cause of consumer dissatisfaction. Studies in flavor research have informed the role of volatile organic compounds in improving overall liking and sweetness of tomatoes. These studies have utilized and applied the tools of molecular biology, genetics, biochemistry, omics, machine learning, and gene editing to elucidate the compounds and biochemical pathways essential for good tasting fruit. Here, we discuss the progress in identifying the biosynthetic pathways and chemical modifications of important tomato volatile compounds. We also summarize the advances in developing highly flavorful tomato varieties and future steps toward developing a "perfect tomato".
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Affiliation(s)
- Gurleen Kaur
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Modesta Abugu
- Department of Horticulture Science, North Carolina State University, Raleigh, NC, United States
| | - Denise Tieman
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
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11
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Xie Z, Luo Y, Zhang C, An W, Zhou J, Jin C, Zhang Y, Zhao J. Integrated Metabolome and Transcriptome during Fruit Development Reveal Metabolic Differences and Molecular Basis between Lycium barbarum and Lycium ruthenicum. Metabolites 2023; 13:680. [PMID: 37367839 DOI: 10.3390/metabo13060680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 06/28/2023] Open
Abstract
Wolfberry (Lycium barbarum) is a traditional cash crop in China and is well-known worldwide for its outstanding nutritional and medicinal value. Lycium ruthenicum is a close relative of Lycium barbarum but differs significantly in size, color, flavor and nutritional composition. To date, the metabolic differences between the fruits of the two wolfberry varieties and the genetic basis behind them are unclear. Here, we compared metabolome and transcriptome data of two kinds of wolfberry fruits at five stages of development. Metabolome results show that amino acids, vitamins and flavonoids had the same accumulation pattern in various developmental stages of fruit but that Lycium ruthenicum accumulated more metabolites than Lycium barbarum during the same developmental stage, including L-glutamate, L-proline, L-serine, abscisic acid (ABA), sucrose, thiamine, naringenin and quercetin. Based on the metabolite and gene networks, many key genes that may be involved in the flavonoid synthesis pathway in wolfberry were identified, including PAL, C4H, 4CL, CHS, CHI, F3H, F3'H and FLS. The expression of these genes was significantly higher in Lycium ruthenicum than in Lycium barbarum, indicating that the difference in the expression of these genes was the main reason for the variation in flavonoid accumulation between Lycium barbarum and Lycium ruthenicum. Taken together, our results reveal the genetic basis of the difference in metabolomics between Lycium barbarum and Lycium ruthenicum and provide new insights into the flavonoid synthesis of wolfberry.
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Affiliation(s)
- Ziyang Xie
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya 572025, China
- College of Tropical Crops, Hainan University, Haikou 570228, China
| | - Yu Luo
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya 572025, China
- College of Tropical Crops, Hainan University, Haikou 570228, China
| | - Changjian Zhang
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya 572025, China
- College of Tropical Crops, Hainan University, Haikou 570228, China
| | - Wei An
- National Wolfberry Engineering Research Center, Wolfberry Science Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China
| | - Jun Zhou
- College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Cheng Jin
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya 572025, China
- College of Tropical Crops, Hainan University, Haikou 570228, China
| | - Yuanyuan Zhang
- Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya 572025, China
- College of Tropical Crops, Hainan University, Haikou 570228, China
| | - Jianhua Zhao
- National Wolfberry Engineering Research Center, Wolfberry Science Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China
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12
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Sapkota M, Pereira L, Wang Y, Zhang L, Topcu Y, Tieman D, van der Knaap E. Structural variation underlies functional diversity at methyl salicylate loci in tomato. PLoS Genet 2023; 19:e1010751. [PMID: 37141297 PMCID: PMC10187894 DOI: 10.1371/journal.pgen.1010751] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 05/16/2023] [Accepted: 04/19/2023] [Indexed: 05/06/2023] Open
Abstract
Methyl salicylate is an important inter- and intra-plant signaling molecule, but is deemed undesirable by humans when it accumulates to high levels in ripe fruits. Balancing the tradeoff between consumer satisfaction and overall plant health is challenging as the mechanisms regulating volatile levels have not yet been fully elucidated. In this study, we investigated the accumulation of methyl salicylate in ripe fruits of tomatoes that belong to the red-fruited clade. We determine the genetic diversity and the interaction of four known loci controlling methyl salicylate levels in ripe fruits. In addition to Non-Smoky Glucosyl Transferase 1 (NSGT1), we uncovered extensive genome structural variation (SV) at the Methylesterase (MES) locus. This locus contains four tandemly duplicated Methylesterase genes and genome sequence investigations at the locus identified nine distinct haplotypes. Based on gene expression and results from biparental crosses, functional and non-functional haplotypes for MES were identified. The combination of the non-functional MES haplotype 2 and the non-functional NSGT1 haplotype IV or V in a GWAS panel showed high methyl salicylate levels in ripe fruits, particularly in accessions from Ecuador, demonstrating a strong interaction between these two loci and suggesting an ecological advantage. The genetic variation at the other two known loci, Salicylic Acid Methyl Transferase 1 (SAMT1) and tomato UDP Glycosyl Transferase 5 (SlUGT5), did not explain volatile variation in the red-fruited tomato germplasm, suggesting a minor role in methyl salicylate production in red-fruited tomato. Lastly, we found that most heirloom and modern tomato accessions carried a functional MES and a non-functional NSGT1 haplotype, ensuring acceptable levels of methyl salicylate in fruits. Yet, future selection of the functional NSGT1 allele could potentially improve flavor in the modern germplasm.
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Affiliation(s)
- Manoj Sapkota
- Institute of Plant Breeding, Genetics, and Genomics, University of Georgia, Athens, Georgia, United States of America
| | - Lara Pereira
- Institute of Plant Breeding, Genetics, and Genomics, University of Georgia, Athens, Georgia, United States of America
| | - Yanbing Wang
- Institute of Plant Breeding, Genetics, and Genomics, University of Georgia, Athens, Georgia, United States of America
| | - Lei Zhang
- Institute of Plant Breeding, Genetics, and Genomics, University of Georgia, Athens, Georgia, United States of America
| | - Yasin Topcu
- Institute of Plant Breeding, Genetics, and Genomics, University of Georgia, Athens, Georgia, United States of America
| | - Denise Tieman
- Horticultural Sciences, University of Florida, Gainesville, Florida, United States of America
| | - Esther van der Knaap
- Institute of Plant Breeding, Genetics, and Genomics, University of Georgia, Athens, Georgia, United States of America
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13
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Pichersky E. Biochemistry and genetics of floral scent: a historical perspective. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2023. [PMID: 36995899 DOI: 10.1111/tpj.16220] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/16/2023] [Accepted: 03/24/2023] [Indexed: 06/19/2023]
Abstract
Floral scent plays a crucial role in the reproductive process of many plants. Humans have been fascinated by floral scents throughout history, and have transported and traded floral scent products for which they have found multiple uses, such as in food additives, hygiene and perfume products, and medicines. Yet the scientific study of how plants synthesize floral scent compounds began later than studies on most other major plant metabolites, and the first report of the characterization of an enzyme responsible for the synthesis of a floral scent compound, namely linalool in Clarkia breweri, a California annual, appeared in 1994. In the almost 30 years since, enzymes and genes involved in the synthesis of hundreds of scent compounds from multiple plant species have been described. This review recapitulates this history and describes the major findings relating to the various aspects of floral scent biosynthesis and emission, including genes and enzymes and their evolution, storage and emission of scent volatiles, and the regulation of the biochemical processes.
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Affiliation(s)
- Eran Pichersky
- Department of Molecular, Cellular, and Developmental Biology, University of Michigan, 1105 N. University Avenue, Ann Arbor, MI 48109, USA
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14
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Rodrigues Magalhães HC, Alves Filho EG, Rivero Meza SL, Oliveira A, Garruti DS, Purgatto E. Effect of Methyl Jasmonate on the Biosynthesis of Volatile Compounds Associated with the Ripening of Grape Tomato Fruits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4696-4705. [PMID: 36881830 DOI: 10.1021/acs.jafc.2c06215] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The present work aims to evaluate the roles of methyl jasmonate (MeJA) in the formation of volatile organic compounds (VOC) from grape tomatoes during ripening. Fruits were treated with MeJA, ethylene, 1-MCP (1-methylcyclopropene), and MeJA+1-MCP, with analyses of the VOC and levels of the gene transcripts for the enzymes lipoxygenase (LOX), alcohol dehydrogenase (ADH), and hydroperoxide lyase (HPL). An intimate relationship between MeJA and ethylene in aroma formation was detected, mainly among the VOC from the carotenoid pathway. Expression of the fatty acid transcripts, LOXC, ADH, and HPL pathway genes, was reduced by 1-MCP, even when associated with MeJA. In ripe tomato, MeJA increased most of the volatile C6 compounds, except 1-hexanol. The MeJA+1-MCP treatment followed most of the increases in volatile C6 compounds that were increased by MeJA alone, which evidenced some ethylene-independent mechanism in the production of the volatile C6 compounds. In ripe tomato, MeJA and MeJA+1-MCP increased the levels of 6-methyl-5-hepten-2-one, which is derived from lycopene, evidencing an ethylene-independent biosynthetic process.
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Affiliation(s)
- Hilton César Rodrigues Magalhães
- Embrapa Agroindústria Tropical, Sara Mesquita, 2270, Pici, Fortaleza, Ceará 60511-110, Brazil
- Department of Food and Experimental Nutrition, NAPAN/FoRC - Food Research Center, University of São Paulo, School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, Butantã, São Paulo, São Paulo CEP 05508-000, Brazil
| | | | - Silvia Letícia Rivero Meza
- Department of Food and Experimental Nutrition, NAPAN/FoRC - Food Research Center, University of São Paulo, School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, Butantã, São Paulo, São Paulo CEP 05508-000, Brazil
| | - Aline Oliveira
- Department of Food and Experimental Nutrition, NAPAN/FoRC - Food Research Center, University of São Paulo, School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, Butantã, São Paulo, São Paulo CEP 05508-000, Brazil
| | - Deborah S Garruti
- Embrapa Agroindústria Tropical, Sara Mesquita, 2270, Pici, Fortaleza, Ceará 60511-110, Brazil
| | - Eduardo Purgatto
- Department of Food and Experimental Nutrition, NAPAN/FoRC - Food Research Center, University of São Paulo, School of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, Butantã, São Paulo, São Paulo CEP 05508-000, Brazil
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15
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Han X, Zhang N, Luo L, Zhang Y, Wang M, Yin X, Zhang B, Fan J. A new strategy to strongly release sweet-enhancing volatiles from goji pomace using trivalent iron salts. Food Res Int 2023; 167:112659. [PMID: 37087246 DOI: 10.1016/j.foodres.2023.112659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 02/15/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
Efforts to fully utilize pomace volatiles have been obstructed by the lack of high-performance technologies to release free and bound volatiles. This study first established that ferric chloride (FeCl3) could strongly release the sweet-enhancing volatiles (SVs) from goji pomace, thus increasing the main aroma compounds [MACs; odor activity value (OAV) > 1] from 9 to 27. The underlying mechanism included the special hydrolysis to glycosides by ferric ions acting as Brønsted and Lewis acids, and the oxidation of β-carotene and β-ionone by electrophilic ferrite. The sweet fragrance could be reconstituted and simulated by the 27 MACs. Subsequent extraction and concentration increased MACs on average by 2.28-fold, and the extracted essence could be used as a green and safe sweet-enhancing sugar substitute for specific consumers. These study findings laid a foundation for understanding the relationship between metal salts and flavor chemistry, further providing an opportunity for the full utilization of resources.
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16
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Asakura H, Tanaka M, Tamura T, Saito Y, Yamakawa T, Abe K, Asakura T. Genes related to cell wall metabolisms are targeted by miRNAs in immature tomato fruits under drought stress. Biosci Biotechnol Biochem 2023; 87:290-302. [PMID: 36572396 DOI: 10.1093/bbb/zbac209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 12/18/2022] [Indexed: 12/28/2022]
Abstract
The metabolism of tomato fruits changes when plants experience drought stress. In this study, we investigated changes in microRNA (miRNA) abundance and detected 32 miRNAs whose expression changes in fruit. The candidate target genes for each miRNA were predicted from the differentially expressed genes identified by transcriptome analysis at the same fruit maturation stage. The predicted targeted genes were related to cell wall metabolisms, response to pathogens, and plant hormones. Among these, we focused on cell wall metabolism-related genes and performed a dual luciferase assay to assess the targeting of their mRNAs by their predicted miRNA. As a result, sly-miR10532 and sly-miR7981e suppress the expression of mRNAs of galacturonosyltransferase-10 like encoding the main enzyme of pectin biosynthesis, while sly-miR171b-5p targets β-1,3-glucosidase mRNAs involved in glucan degradation. These results will allow the systematic characterization of miRNA and their target genes in the tomato fruit under drought stress conditions.
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Affiliation(s)
- Hiroko Asakura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Mayui Tanaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Tomoko Tamura
- Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1, Sakuragaoka, Setagaya-ku, Tokyo, Japan
| | - Yoshikazu Saito
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Takashi Yamakawa
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Keiko Abe
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, Japan.,Kanagawa Institute of Industrial Science and Technology (KISTEC), Life Science & Environmental Research Center (LiSE), 705-1, Imaizumi, Ebina, Kanagawa, Japan
| | - Tomiko Asakura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, Japan
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17
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Zhang Y, Yun F, Man X, Huang D, Liao W. Effects of Hydrogen Sulfide on Sugar, Organic Acid, Carotenoid, and Polyphenol Level in Tomato Fruit. PLANTS (BASEL, SWITZERLAND) 2023; 12:719. [PMID: 36840068 PMCID: PMC9965552 DOI: 10.3390/plants12040719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 06/18/2023]
Abstract
Hydrogen sulfide (H2S) is known to have a positive effect on the postharvest storage of vegetables and fruits, but limited results are available on its influence in fruit flavor quality. Here, we presented the effect of H2S on the flavor quality of tomato fruit during postharvest. H2S decreased the content of fructose, glucose, carotene and lycopene but increased that of soluble protein, organic acid, malic acid and citric acid. These differences were directly associated with the expression of their metabolism-related genes. Moreover, H2S treatment raised the contents of total phenolics, total flavonoids and most phenolic compounds, and up-regulated the expression level of their metabolism-related genes (PAL5, 4CL, CHS1, CHS2, F3H and FLS). However, the effects of the H2S scavenger hypotaurine on the above flavor quality parameters were opposite to that of H2S, thus confirming the role of H2S in tomato flavor quality. Thus, these results provide insight into the significant roles of H2S in tomato fruit quality regulation and implicate the potential application of H2S in reducing the flavor loss of tomato fruit during postharvest.
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18
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Identification of Key Aromatic Compounds in Basil ( Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis. Metabolites 2023; 13:metabo13010085. [PMID: 36677010 PMCID: PMC9865694 DOI: 10.3390/metabo13010085] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/23/2022] [Accepted: 12/28/2022] [Indexed: 01/06/2023] Open
Abstract
Basil (Ocimum L.) is widely used as a flavor ingredient, however research on basil flavor is limited. In the current study, nine basil species were selected, including Ocimum basilicum L.var. pilosum (Willd.) Benth., Ocimum sanctum, Ocimum basilicum cinnamon, Ocimum gratissimum var. suave, Ocimum tashiroi, Ocimum basilicum, Ocimum americanum, Ocimum basilicum ct linalool, and Ocimum basilicum var. basilicum, and their fragrance and flavor characteristics were assessed by sensory evaluation. The results indicated that Ocimum basilicum var. basilicum and Ocimum gratissimum var. suave have a strong clove smell and exhibited a piquant taste. Metabolomics and volatilomics analyses measured 100 nonvolatile metabolites and 134 volatiles. Differential analysis showed that eugenol, γ-terpinene, germacrene D and malic acid were among the most varied metabolites in basil species. Combined with sensory evaluation results, correlation analysis revealed that β-pinene and γ-cadinene contributed to the piquant smell, while eugenol and germacrene D contributed to the clove smell, and malic acid and L-(−)-arabitol contributed to the sweet flavor in basil. This study provided comprehensive flavor chemistry profiles of basil species and could be used as a guide for basil flavor improvement. The better understanding of objective sensory attributes and chemical composition of fresh basil could introduce the improved cultivars with preponderant traits, which is also in accordance with the various demands of breeders and growers, food producers, and consumers.
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19
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Frick EM, Sapkota M, Pereira L, Wang Y, Hermanns A, Giovannoni JJ, van der Knaap E, Tieman DM, Klee HJ. A family of methyl esterases converts methyl salicylate to salicylic acid in ripening tomato fruit. PLANT PHYSIOLOGY 2023; 191:110-124. [PMID: 36315067 PMCID: PMC9806648 DOI: 10.1093/plphys/kiac509] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 10/13/2022] [Indexed: 06/16/2023]
Abstract
Methyl salicylate imparts a potent flavor and aroma described as medicinal and wintergreen that is undesirable in tomato (Solanum lycopersicum) fruit. Plants control the quantities of methyl salicylate through a variety of biosynthetic pathways, including the methylation of salicylic acid to form methyl salicylate and subsequent glycosylation to prevent methyl salicylate emission. Here, we identified a subclade of tomato methyl esterases, SALICYLIC ACID METHYL ESTERASE1-4, responsible for demethylation of methyl salicylate to form salicylic acid in fruits. This family was identified by proximity to a highly significant methyl salicylate genome-wide association study locus on chromosome 2. Genetic mapping studies in a biparental population confirmed a major methyl salicylate locus on chromosome 2. Fruits from SlMES1 knockout lines emitted significantly (P < 0,05, t test) higher amounts of methyl salicylate than wild-type fruits. Double and triple mutants of SlMES2, SlMES3, and SlMES4 emitted even more methyl salicylate than SlMES1 single knockouts-but not at statistically distinguishable levels-compared to the single mutant. Heterologously expressed SlMES1 and SlMES3 acted on methyl salicylate in vitro, with SlMES1 having a higher affinity for methyl salicylate than SlMES3. The SlMES locus has undergone major rearrangement, as demonstrated by genome structure analysis in the parents of the biparental population. Analysis of accessions that produce high or low levels of methyl salicylate showed that SlMES1 and SlMES3 genes expressed the highest in the low methyl salicylate lines. None of the MES genes were appreciably expressed in the high methyl salicylate-producing lines. We concluded that the SlMES gene family encodes tomato methyl esterases that convert methyl salicylate to salicylic acid in ripe tomato fruit. Their ability to decrease methyl salicylate levels by conversion to salicylic acid is an attractive breeding target to lower the level of a negative contributor to flavor.
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Affiliation(s)
- Elizabeth M Frick
- Horticultural Sciences, University of Florida, Gainesville, Florida 32611, USA
| | - Manoj Sapkota
- Institute of Plant Breeding, Genetics and Genomics, University of Georgia, Athens, Georgia 30602, USA
- Department of Horticulture, University of Georgia, Athens, Georgia 30602, USA
| | - Lara Pereira
- Institute of Plant Breeding, Genetics and Genomics, University of Georgia, Athens, Georgia 30602, USA
- Department of Horticulture, University of Georgia, Athens, Georgia 30602, USA
| | - Yanbing Wang
- Institute of Plant Breeding, Genetics and Genomics, University of Georgia, Athens, Georgia 30602, USA
- Department of Horticulture, University of Georgia, Athens, Georgia 30602, USA
| | - Anna Hermanns
- Section of Plant Breeding and Genetics, Cornell University, Ithaca, New York 14853, USA
| | - James J Giovannoni
- United States Department of Agriculture-Agricultural Research Service and Boyce Thompson Institute, Cornell University campus, Ithaca, New York 14853, USA
| | - Esther van der Knaap
- Institute of Plant Breeding, Genetics and Genomics, University of Georgia, Athens, Georgia 30602, USA
- Department of Horticulture, University of Georgia, Athens, Georgia 30602, USA
| | - Denise M Tieman
- Horticultural Sciences, University of Florida, Gainesville, Florida 32611, USA
| | - Harry J Klee
- Horticultural Sciences, University of Florida, Gainesville, Florida 32611, USA
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20
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Zheng M, Deng Y, Zhou Y, Liu R, Liu Y, Wang H, Zhu W, Zhou Z, Diao J. Multifaceted effects of difenoconazole in tomato fruit ripening: Physiology, flavour and nutritional quality. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 194:223-235. [PMID: 36434985 DOI: 10.1016/j.plaphy.2022.11.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 11/11/2022] [Accepted: 11/13/2022] [Indexed: 06/16/2023]
Abstract
Difenoconazole is widely used in crop growth, however, its effects on the quality of agricultural products are poorly studied. In this study, the application of difenoconazole on tomato plants could increase soluble sugar content, reduce organic acid and raise accumulation of nutrient-related metabolites during late fruit ripening. Consumer surveys in our study showed that the treatment of difenoconazole tomatoes group had higher sweetness and lower acidity, and those tomatoes were preferred by consumers. Alterations in fruit flavor-related attributes were at least in part corroborated by the abundance of transcripts related to sucrose (SlLin5, SlLin7, SlSuS2, SlSuS6, SlSPS1, SlSPS3) and organic acids (CS, ICDH, cMDH) anabolism. Furthermore, the difenoconazole also significantly promoted the expression of phytohormones synthesis genes, and consequently increased abscisic acid and ethylene levels. Our study not only provides theoretical support for the use of difenoconazole on tomatoes at the level of flavor quality and nutritional health, but also provides valuable information on the mechanism of triazole fungicides in the flavor quality of tomato fruits.
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Affiliation(s)
- Meiling Zheng
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China
| | - Yue Deng
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China
| | - Yihui Zhou
- Center of Disease Control and Prevention, Shijingshan District, Beijing, 100043, China
| | - Rui Liu
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China
| | - Yuping Liu
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China
| | - Hongmei Wang
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China
| | - Wentao Zhu
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China
| | - Zhiqiang Zhou
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China
| | - Jinling Diao
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China.
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21
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Deng Y, Liu R, Zheng M, Wang Z, Yu S, Zhou Y, Zhou Z, Diao J. From the First to Third Generation of Neonicotinoids: Implication for Saving the Loss of Fruit Quality and Flavor by Pesticide Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15415-15429. [PMID: 36451590 DOI: 10.1021/acs.jafc.2c06055] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Neonicotinoids can control crop pests with high efficiency and low cost and have quickly swept one-fourth of the global insecticide market since the launch of imidacloprid in 1991. Imidacloprid and acetamiprid, the first generation of neonicotinoids, and dinotefuran, the representative of third generation of neonicotinoids, were applied on tomato plants individually to investigate neonicotinoid effects on tomato fruit quality, especially on appearance parameters, sugar, acid, and aroma compounds. Compared with the control, fewer differences in the transcriptome profile, sugar, acid, and volatile organic compound (VOC) contents, and sensory analysis results were shown in dinotefuran treatments than in the other two treatments. Therefore, dinotefuran was more recommended to control pests of tomatoes with less loss of fruit flavor and quality as well as lower ecological risks.
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Affiliation(s)
- Yue Deng
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing 400715, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Rui Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Meiling Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Zikang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Simin Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Yihui Zhou
- Center of Disease Control and Prevention, Shijingshan District, Beijing 100043, China
| | - Zhiqiang Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Jinling Diao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
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22
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Rajewski A, Maheepala DC, Le J, Litt A. Multispecies transcriptomes reveal core fruit development genes. FRONTIERS IN PLANT SCIENCE 2022; 13:954929. [PMID: 36407608 PMCID: PMC9673247 DOI: 10.3389/fpls.2022.954929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Accepted: 10/14/2022] [Indexed: 06/16/2023]
Abstract
During angiosperm evolution there have been repeated transitions from an ancestral dry fruit to a derived fleshy fruit, often with dramatic ecological and economic consequences. Following the transition to fleshy fruits, domestication may also dramatically alter the fruit phenotype via artificial selection. Although the morphologies of these fruits are well documented, relatively less is known about the molecular basis of these developmental and evolutionary shifts. We generated RNA-seq libraries from pericarp tissue of desert tobacco and both cultivated and wild tomato species at common developmental time points and combined this with corresponding, publicly available data from Arabidopsis and melon. With this broadly sampled dataset consisting of dry/fleshy fruits and wild/domesticated species, we applied novel bioinformatic methods to investigate conserved and divergent patterns of gene expression during fruit development and evolution. A small set of 121 orthologous "core" fruit development genes show a common pattern of expression across all five species. These include key players in developmental patterning such as orthologs of KNOLLE, PERIANTHIA, and ARGONAUTE7. GO term enrichment suggests that these genes function in basic cell division processes, cell wall biosynthesis, and developmental patterning. We furthermore uncovered a number of "accessory" genes with conserved expression patterns within but not among fruit types, and whose functional enrichment highlights the conspicuous differences between these phenotypic classes. We observe striking conservation of gene expression patterns despite large evolutionary distances, and dramatic phenotypic shifts, suggesting a conserved function for a small subset of core fruit development genes.
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23
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Fan Z, Tieman DM, Knapp SJ, Zerbe P, Famula R, Barbey CR, Folta KM, Amadeu RR, Lee M, Oh Y, Lee S, Whitaker VM. A multi-omics framework reveals strawberry flavor genes and their regulatory elements. THE NEW PHYTOLOGIST 2022; 236:1089-1107. [PMID: 35916073 PMCID: PMC9805237 DOI: 10.1111/nph.18416] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
Flavor is essential to consumer preference of foods and is an increasing focus of plant breeding programs. In fruit crops, identifying genes underlying volatile organic compounds has great promise to accelerate flavor improvement, but polyploidy and heterozygosity in many species have slowed progress. Here we use octoploid cultivated strawberry to demonstrate how genomic heterozygosity, transcriptomic intricacy and fruit metabolomic diversity can be treated as strengths and leveraged to uncover fruit flavor genes and their regulatory elements. Multi-omics datasets were generated including an expression quantitative trait loci map with 196 diverse breeding lines, haplotype-phased genomes of a highly-flavored breeding selection, a genome-wide structural variant map using five haplotypes, and volatile genome-wide association study (GWAS) with > 300 individuals. Overlaying regulatory elements, structural variants and GWAS-linked allele-specific expression of numerous genes to variation in volatile compounds important to flavor. In one example, the functional role of anthranilate synthase alpha subunit 1 in methyl anthranilate biosynthesis was supported via fruit transient gene expression assays. These results demonstrate a framework for flavor gene discovery in fruit crops and a pathway to molecular breeding of cultivars with complex and desirable flavor.
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Affiliation(s)
- Zhen Fan
- Horticultural Sciences DepartmentUniversity of Florida, IFAS Gulf Coast Research and Education CenterWimaumaFL33597USA
| | - Denise M. Tieman
- Horticultural Sciences DepartmentUniversity of FloridaGainesvilleFL32611USA
| | - Steven J. Knapp
- Department of Plant SciencesUniversity of CaliforniaDavisDavisCA95616USA
| | - Philipp Zerbe
- Department of Plant BiologyUniversity of California DavisDavisCA95616USA
| | - Randi Famula
- Department of Plant SciencesUniversity of CaliforniaDavisDavisCA95616USA
| | - Christopher R. Barbey
- Horticultural Sciences DepartmentUniversity of Florida, IFAS Gulf Coast Research and Education CenterWimaumaFL33597USA
| | - Kevin M. Folta
- Horticultural Sciences DepartmentUniversity of FloridaGainesvilleFL32611USA
| | - Rodrigo R. Amadeu
- Horticultural Sciences DepartmentUniversity of FloridaGainesvilleFL32611USA
| | - Manbo Lee
- Horticultural Sciences DepartmentUniversity of Florida, IFAS Gulf Coast Research and Education CenterWimaumaFL33597USA
| | - Youngjae Oh
- Horticultural Sciences DepartmentUniversity of Florida, IFAS Gulf Coast Research and Education CenterWimaumaFL33597USA
| | - Seonghee Lee
- Horticultural Sciences DepartmentUniversity of Florida, IFAS Gulf Coast Research and Education CenterWimaumaFL33597USA
| | - Vance M. Whitaker
- Horticultural Sciences DepartmentUniversity of Florida, IFAS Gulf Coast Research and Education CenterWimaumaFL33597USA
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24
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An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation. Foods 2022. [PMCID: PMC9601458 DOI: 10.3390/foods11203248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Flavor is one of the most important characteristics that directly determines the popularity of a food. Moreover, the flavor of fruits is determined by the interaction of multiple metabolic components. Pepino, an emerging horticultural crop, is popular for its unique melon-like flavor. We analyzed metabolomics data from three different pepino growing regions in Haidong, Wuwei, and Jiuquan and counted the status of sweetness, acidity, flavor, and overall liking ratings of pepino fruit in these three regions by sensory panels. The metabolomics and flavor ratings were also integrated and analyzed using statistical and machine learning models, which in turn predicted the sensory panel ratings of consumers based on the chemical composition of the fruit. The results showed that pepino fruit produced in the Jiuquan region received the highest ratings in sweetness, flavor intensity, and liking, and the results with the highest contribution based on sensory evaluation showed that nucleotides and derivatives, phenolic acids, amino acids and derivatives, saccharides, and alcohols were rated in sweetness (74.40%), acidity (51.57%), flavor (56.41%), and likability (33.73%) dominated. We employed 14 machine learning strategies trained on the discovery samples to accurately predict the outcome of sweetness, sourness, flavor, and liking in the replication samples. The Radial Sigma SVM model predicted with better accuracy than the other machine learning models. Then we used the machine learning models to determine which metabolites influenced both pepino flavor and consumer preference. A total of 27 metabolites most important for pepino flavor attributes to distinguish pepino originating from three regions were screened. Substances such as N-acetylhistamine, arginine, and caffeic acid can enhance pepino‘s flavor intensity, and metabolites such as glycerol 3-phosphate, aconitic acid, and sucrose all acted as important variables in explaining the liking preference. While glycolic acid and orthophosphate inhibit sweetness and enhance sourness, sucrose has the opposite effect. Machine learning can identify the types of metabolites that influence fruit flavor by linking metabolomics of fruit with sensory evaluation among consumers, which conduces breeders to incorporate fruit flavor as a trait earlier in the breeding process, making it possible to select and release fruit with more flavor.
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25
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Faizan M, Tonny SH, Afzal S, Farooqui Z, Alam P, Ahmed SM, Yu F, Hayat S. β-Cyclocitral: Emerging Bioactive Compound in Plants. Molecules 2022; 27:molecules27206845. [PMID: 36296438 PMCID: PMC9608612 DOI: 10.3390/molecules27206845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
β-cyclocitral (βCC), a main apocarotenoid of β-carotene, increases plants’ resistance against stresses. It has recently appeared as a novel bioactive composite in a variety of organisms from plants to animals. In plants, βCC marked as stress signals that accrue under adverse ecological conditions. βCC regulates nuclear gene expression through several signaling pathways, leading to stress tolerance. In this review, an attempt has been made to summarize the recent findings of the potential role of βCC. We emphasize the βCC biosynthesis, signaling, and involvement in the regulation of abiotic stresses. From this review, it is clear that discussing compound has great potential against abiotic stress tolerance and be used as photosynthetic rate enhancer. In conclusion, this review establishes a significant reference base for future research.
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Affiliation(s)
- Mohammad Faizan
- Botany Section, School of Sciences, Maulana Azad National Urdu University, Hyderabad 500032, India
| | - Sadia Haque Tonny
- Faculty of Agriculture, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Shadma Afzal
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj 211004, India
| | - Zeba Farooqui
- College of Pharmacy, University of Houston, Houston, TX 77204, USA
| | - Pravej Alam
- Department of Biology, College of Science and Humanities, Prince Sattam Bin Abdulaziz University, Alkharj 11942, Saudi Arabia
| | - S Maqbool Ahmed
- Botany Section, School of Sciences, Maulana Azad National Urdu University, Hyderabad 500032, India
| | - Fangyuan Yu
- Collaborative Innovation Center of Sustainable Forestry in Southern China, College of Forest Science, Nanjing Forestry University, Nanjing 210037, China
| | - Shamsul Hayat
- Department of Botany, Faculty of Life Sciences, Aligarh Muslim University, Aligarh 202002, India
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26
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Wang S, Qiang Q, Xiang L, Fernie AR, Yang J. Targeted approaches to improve tomato fruit taste. HORTICULTURE RESEARCH 2022; 10:uhac229. [PMID: 36643745 PMCID: PMC9832879 DOI: 10.1093/hr/uhac229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 09/30/2022] [Indexed: 06/17/2023]
Abstract
Tomato (Solanum lycopersicum) is the most valuable fruit and horticultural crop species worldwide. Compared with the fruits of their progenitors, those of modern tomato cultivars are, however, often described as having unsatisfactory taste or lacking flavor. The flavor of a tomato fruit arises from a complex mix of tastes and volatile metabolites, including sugars, acids, amino acids, and various volatiles. However, considerable differences in fruit flavor occur among tomato varieties, resulting in mixed consumer experiences. While tomato breeding has traditionally been driven by the desire for continual increases in yield and the introduction of traits that provide a long shelf-life, consumers are prepared to pay a reasonable premium for taste. Therefore, it is necessary to characterize preferences of tomato flavor and to define its underlying genetic basis. Here, we review recent conceptual and technological advances that have rendered this more feasible, including multi-omics-based QTL and association analyses, along with the use of trained testing panels, and machine learning approaches. This review proposes how the comprehensive datasets compiled to date could allow a precise rational design of tomato germplasm resources with improved organoleptic quality for the future.
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Affiliation(s)
- Shouchuang Wang
- To whom correspondence should be addressed. E-mail: , or . Tel: 86-0898-66184571. Fax number: 0898-66184571
| | | | - Lijun Xiang
- College of Tropical Crops, Hainan University, Haikou, 570228, China
| | - Alisdair R Fernie
- To whom correspondence should be addressed. E-mail: , or . Tel: 86-0898-66184571. Fax number: 0898-66184571
| | - Jun Yang
- To whom correspondence should be addressed. E-mail: , or . Tel: 86-0898-66184571. Fax number: 0898-66184571
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27
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Liu R, Deng Y, Liu Y, Wang Z, Yu S, Nie Y, Zhu W, Zhou Z, Diao J. Combined Analysis of Transcriptome and Metabolome Reveals the Potential Mechanism of the Enantioselective Effect of Chiral Penthiopyrad on Tomato Fruit Flavor Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10872-10885. [PMID: 36006413 DOI: 10.1021/acs.jafc.2c03870] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
This study investigated the enantioselective effects of S-, R-, and rac-penthiopyrad (PEN) on the flavor quality of tomato fruit through the levels of sugars, acids, volatiles, and nutrients and explored the potential mechanism by combined analysis of the transcriptome and metabolome. The results revealed that the S-enantiomer increased the content of soluble sugars while decreasing the content of organic acids, thereby increasing the taste of tomato fruit. Furthermore, S-(+)-PEN promoted the accumulation of volatile compounds and nutrients (total phenols, flavonoids, and vitamin C). Transcriptome and metabolome data showed that the S-enantiomer improved fruit flavor and quality by influencing metabolites and genes in glycolysis, starch and sucrose metabolism, the citrate cycle, and amino acid biosynthesis pathways. However, R-(-)-PEN had a negative effect on tomato flavor. The effect of the racemate on fruit flavor quality was between a pair of enantiomers. The comprehensive data of PEN enantiomers will provide theoretical support for the application of PEN in tomatoes. Thus, developing enantiopure S-(+)-PEN products might be more conducive to the flavor and quality of the tomato fruit.
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Affiliation(s)
- Rui Liu
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
| | - Yue Deng
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
| | - Yuping Liu
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
| | - Zikang Wang
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
| | - Simin Yu
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
| | - Yufan Nie
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
| | - Wentao Zhu
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
| | - Zhiqiang Zhou
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
| | - Jinling Diao
- Department of Applied Chemistry, China Agricultural University, Yuanmingyuan west road 2, Beijing 100193, China
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28
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Constantino LV, de Araujo SR, Suzuki Fukuji AS, Nogueira AF, de Lima Filho RB, Zeffa DM, Nicio TT, Oliveira C, Azeredo Gonçalves LS. Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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29
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Drapal M, De Boeck B, Kreuze HL, Bonierbale M, Fraser PD. Identification of metabolites associated with boiled potato sensory attributes in freshly harvested and stored potatoes. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Burkholderia cenocepacia ETR-B22 volatile organic compounds suppress postharvest grey mould infection and maintain aroma quality of tomato fruit. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Ferrão LFV, Sater H, Lyrene P, Amadeu RR, Sims CA, Tieman DM, Munoz PR. Terpene volatiles mediates the chemical basis of blueberry aroma and consumer acceptability. Food Res Int 2022; 158:111468. [DOI: 10.1016/j.foodres.2022.111468] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 05/27/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
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32
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Guo H, Lai J, Li C, Zhou H, Wang C, Ye W, Zhong Y, Zhao X, Zhang F, Yang J, Wang S. Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS. Metabolites 2022; 12:metabo12080691. [PMID: 35893258 PMCID: PMC9394352 DOI: 10.3390/metabo12080691] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-O-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.
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Affiliation(s)
- Hao Guo
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Jun Lai
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Chun Li
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Haihong Zhou
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Chao Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Weizhen Ye
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Yue Zhong
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
| | - Xuecheng Zhao
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
| | - Feng Zhang
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China;
| | - Jun Yang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
- Correspondence: (J.Y.); (S.W.)
| | - Shouchuang Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (H.G.); (J.L.); (C.L.); (H.Z.); (C.W.); (W.Y.); (Y.Z.)
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China;
- Correspondence: (J.Y.); (S.W.)
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33
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Erika C, Ulrich D, Naumann M, Smit I, Horneburg B, Pawelzik E. Flavor and Other Quality Traits of Tomato Cultivars Bred for Diverse Production Systems as Revealed in Organic Low-Input Management. Front Nutr 2022; 9:916642. [PMID: 35911109 PMCID: PMC9331900 DOI: 10.3389/fnut.2022.916642] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Accepted: 06/07/2022] [Indexed: 11/21/2022] Open
Abstract
This study was conducted to determine the volatile organic compounds (VOCs) associated with fruit flavor in diverse tomato cultivars (salad and cocktail cultivars) under organic low-input production. For this objective, 60 cultivars deriving from very diverse breeding programs 1880-2015 were evaluated in 2015, and a subset of 20 cultivars was selected for further evaluation in 2016. The diversity of instrumentally determined traits, especially for VOCs concentration and sensory properties (fruit firmness, juiciness, skin firmness, sweetness, sourness, aroma, and acceptability), was investigated at two harvest dates. The evaluation of the cultivars exhibited a wide range of variation for all studied traits, with the exception of a few VOCs. Cultivar had the most important effect on all instrumentally determined traits, while the influence of cultivar × harvest date × year interaction was significant for 17 VOCs, but not for total soluble solid (TSS) and titratable acidity (TA). The VOCs with the highest proportion (>8%) were hexanal, 6-methyl-5-heptene-2-one, 2-isobutylthiazole, and (E)-2-hexenal, which were identified in all cultivars. Twelve VOCs significantly correlated with one or more sensory attributes and these VOCs also allowed differentiation of the fruit type. Among these VOCs, phenylethyl alcohol and benzyl alcohol positively correlated with acceptability in the cocktail cultivars, whereas 2-isobuthylthiazole and 6-methyl-5-hepten-2-ol negatively correlated with acceptability in the salad cultivars. As a result of this study, organic breeders are recommended to use cultivars from a wide range of breeding programs to improve important quality and agronomic traits. As examples, salad tomatoes "Campari F1", "Green Zebra", and "Auriga", as well as cocktail tomatoes "Supersweet 100 F1", "Sakura F1", and "Black Cherry" showed higher scores for the sensory attributes aroma and acceptability under organic low-input growing conditions. It remains a challenge for breeders and growers to reduce the trade-off of yield and quality.
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Affiliation(s)
- Cut Erika
- Division Quality of Plant Products, Department of Crop Sciences, University of Göttingen, Göttingen, Germany
| | - Detlef Ulrich
- Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Julius Kühn-Institute (JKI), Federal Research Centre for Cultivated Plants, Quedlinburg, Germany
| | - Marcel Naumann
- Division Quality of Plant Products, Department of Crop Sciences, University of Göttingen, Göttingen, Germany
| | - Inga Smit
- Division Quality of Plant Products, Department of Crop Sciences, University of Göttingen, Göttingen, Germany
| | - Bernd Horneburg
- Section of Genetic Resources and Organic Plant Breeding, Department of Crop Sciences, University of Göttingen, Göttingen, Germany
| | - Elke Pawelzik
- Division Quality of Plant Products, Department of Crop Sciences, University of Göttingen, Göttingen, Germany
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34
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Changes of Sensory Quality, Flavor-Related Metabolites and Gene Expression in Peach Fruit Treated by Controlled Atmosphere (CA) under Cold Storage. Int J Mol Sci 2022; 23:ijms23137141. [PMID: 35806145 PMCID: PMC9266655 DOI: 10.3390/ijms23137141] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/24/2022] [Accepted: 06/25/2022] [Indexed: 02/05/2023] Open
Abstract
Controlled atmosphere (CA) has been used to alleviate chilling injury (CI) of horticultural crops caused by cold storage. However, the effects of CA treatment on peach fruit sensory quality and flavor-related chemicals suffering from CI remain largely unknown. Here, we stored peach fruit under CA with 5% O2 and 10% CO2 at 0 °C up to 28 d followed by a subsequent 3 d shelf-life at 20 °C (28S3). CA significantly reduced flesh browning and improved sensory quality at 28S3. Though total volatiles declined during extended cold storage, CA accumulated higher content of volatile esters and lactones than control at 28S3. A total of 14 volatiles were positively correlated with consumer acceptability, mainly including three C6 compounds, three esters and four lactones derived from the fatty acid lipoxygenase (LOX) pathway. Correspondingly, the expression levels of genes including PpLOX1, hyperoxide lyase PpHPL1 and alcohol acyltransferase PpAAT1 were positively correlated with the change of esters and lactones. CA elevated the sucrose content and the degree of fatty acids unsaturation under cold storage, which gave us clues to clarify the mechanism of resistance to cold stress. The results suggested that CA treatment improved sensory quality by alleviating CI of peach fruits under cold storage.
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Dubrow GA, Tello E, Schwartz E, Forero DP, Peterson DG. Identification of non-volatile compounds that impact consumer liking of strawberry preserves: Untargeted LC-MS analysis. Food Chem 2022; 378:132042. [PMID: 35032799 DOI: 10.1016/j.foodchem.2022.132042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/20/2021] [Accepted: 01/01/2022] [Indexed: 11/04/2022]
Abstract
Non-volatile compounds that impact the acceptability of strawberry preserves were investigated by untargeted LC-MS flavoromics analysis. Chemical profiles for fifteen strawberry preserves were modeled against consumer liking scores by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.995) and predictive ability (Q2 = 0.918). Four chemical compounds predictive of acceptability were identified, by accurate MS and NMR, as secoisolariciresinol monoglucoside, (+)-isolariciresinol monoglucoside, 1-hexanoyl-phloroglucinol-2-O-β-d-glucoside, and the novel compound decanoic acid-4-O-β-d-glucoside. Sensory recombination testing of preserve samples with added levels of the four predictive LC-MS compounds indicated perceivable sensory changes in the flavor profile. Female consumers significantly preferred the recombination preserve with added levels of both predictive GC-MS and LC-MS compounds as compared to the control preserve, demonstrating the applicability of the approach for understanding product liking.
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Affiliation(s)
- Geoffrey A Dubrow
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Edisson Tello
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Eric Schwartz
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Diana Paola Forero
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Devin G Peterson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States.
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Dubrow GA, Forero DP, Peterson DG. Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC-MS analysis. Food Chem 2022; 378:132043. [PMID: 35032806 DOI: 10.1016/j.foodchem.2022.132043] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/20/2021] [Accepted: 01/01/2022] [Indexed: 11/04/2022]
Abstract
Volatile compounds that impact the acceptability of strawberry preserves were investigated by untargeted GC-MS flavoromics analysis. Chemical profiles for fifteen strawberry preserves were modeled against consumer liking scores by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.998) and predictive ability (Q2 = 0.853). Ten highly predictive compounds were selected, nine of which were identified, and eight of which were quantified using tandem mass spectrometry. Sensory recombination difference testing revealed that the addition of predictive compounds to an average-liked preserve at levels found in the most-liked preserve induced a perceptible difference to frequent consumers of strawberry jams. One of the highly predictive compounds was identified (MS and synthesis) as a novel linalool oxide product 2-methyl-2-vinyl-tetrahydrofuran with a fruity, herbal-minty, piney aroma and a low odor threshold value.
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Affiliation(s)
- Geoffrey A Dubrow
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Diana Paola Forero
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Devin G Peterson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States.
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Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences. Food Chem 2022; 377:131953. [PMID: 34973592 DOI: 10.1016/j.foodchem.2021.131953] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/07/2021] [Accepted: 12/22/2021] [Indexed: 11/23/2022]
Abstract
The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry (Fragaria × ananassa 'Benihoppe'). Compared with surface water, HNW enhanced the volatile profiles, sugar-acid ratio, and sensory attributes (e.g., aroma, flavor, and overall liking) with/without fertilizer application. Meanwhile, flavor components such as esters (e.g., ethyl hexanoate), acids (e.g., hexanoic acid), and soluble sugars (including glucose, fructose, and sucrose) significantly contributed to increased strawberry flavor achieved with HNW. Importantly, HNW may alleviate the negative effects of fertilizers on strawberry fruit aroma. Further study elucidated that the aroma-related genes (including FaLOX, FaADH, FaAAT, FaQR, FaOMT, and FaNES1) were involved in the accumulation of specific volatiles after HNW treatment. This study provided evidence that the practical application of H2 can improve horticultural product quality at a lower carbon cost.
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Yang J, Liang B, Zhang Y, Liu Y, Wang S, Yang Q, Geng X, Liu S, Wu Y, Zhu Y, Lin T. Genome-wide association study of eigenvectors provides genetic insights into selective breeding for tomato metabolites. BMC Biol 2022; 20:120. [PMID: 35606872 PMCID: PMC9128223 DOI: 10.1186/s12915-022-01327-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 05/10/2022] [Indexed: 01/05/2023] Open
Abstract
Background Long-term domestication and intensive breeding of crop plants aim to establish traits desirable for human needs, and characteristics related to yield, disease resistance, and postharvest storage have traditionally received considerable attention. These processes have led also to negative consequences, as is the case of loss of variants controlling fruit quality, for instance in tomato. Tomato fruit quality is directly associated to metabolite content profiles; however, a full understanding of the genetics affecting metabolite content during tomato domestication and improvement has not been reached due to limitations of the single detection methods previously employed. Here, we aim to reach a broad understanding of changes in metabolite content using a genome-wide association study (GWAS) with eigenvector decomposition (EigenGWAS) on tomato accessions. Results An EigenGWAS was performed on 331 tomato accessions using the first eigenvector generated from the genomic data as a “phenotype” to understand the changes in fruit metabolite content during breeding. Two independent gene sets were identified that affected fruit metabolites during domestication and improvement in consumer-preferred tomatoes. Furthermore, 57 candidate genes related to polyphenol and polyamine biosynthesis were discovered, and a major candidate gene chlorogenate: glucarate caffeoyltransferase (SlCGT) was identified, which affected the quality and diseases resistance of tomato fruit, revealing the domestication mechanism of polyphenols. Conclusions We identified gene sets that contributed to consumer liking during domestication and improvement of tomato. Our study reports novel evidence of selective sweeps and key metabolites controlled by multiple genes, increasing our understanding of the mechanisms of metabolites variation during those processes. It also supports a polygenic selection model for the application of tomato breeding. Supplementary Information The online version contains supplementary material available at 10.1186/s12915-022-01327-x.
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Evaluation and Comparison of Pear Flower Aroma Characteristics of Seven Cultivars. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Due to its ornamental and medicinal value, pear flower has been historically loved and used in China. However, the current understanding of their odor-active compounds and aroma profiles is rather limited. This work aimed to evaluate and compare the overall aroma profile of pear flowers; the volatiles in flowers of seven pear cultivars (Anli, Bayuesu, Golden, Brown peel, KorlaXiangli, Lyubaoshi, Xizilü) were analyzed using solid-phase microextraction–gas chromatography-mass spectrometry (SPME-GC-MS). A total of 93 volatile compounds were identified and quantified within the amount of volatiles in the range of 62.7–691.8 μg kg−1 (FW) and showed high and significant variability in different cultivars. Anli and Brown peel flowers showed a relatively higher volatile abundance, while KorlaXiangli flowers were significantly lower than other cultivars. Although the composition of volatiles depended on the existence of different chemical classes, the odor activity values (OAVs) and odor descriptions showed some aldehydes were part of their main peculiarities and were considered as the basic active odorants that presented strong intensity of citrus and floral odor. Moreover, multivariate analysis showed the pear flower of different cultivars could be arranged in different clusters by the identified odorants. This study provides first-hand knowledge regarding pear flower aroma profiles, and that the cultivar differences were critical for the overall pattern.
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Ahrazem O, Diretto G, Rambla JL, Rubio-Moraga Á, Lobato-Gómez M, Frusciante S, Argandoña J, Presa S, Granell A, Gómez-Gómez L. Engineering high levels of saffron apocarotenoids in tomato. HORTICULTURE RESEARCH 2022; 9:uhac074. [PMID: 35669709 PMCID: PMC9157650 DOI: 10.1093/hr/uhac074] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 03/16/2022] [Indexed: 06/15/2023]
Abstract
Crocins and picrocrocin are high-value hydrophilic pigments produced in saffron and used commercially in the food and pharmaceutical industries. These apocarotenoids are derived from the oxidative cleavage of zeaxanthin by specific carotenoid cleavage dioxygenases. The pathway for crocins and picrocrocin biosynthesis was introduced into tomato using fruit specific and constitutive promoters and resulted in 14.48 mg/g of crocins and 2.92 mg/g of picrocrocin in the tomato DW, without compromising plant growth. The strategy involved expression of CsCCD2L to produce crocetin dialdehyde and 2,6,6-trimethyl-4-hydroxy-1-carboxaldehyde-1-cyclohexene, and of glycosyltransferases UGT709G1 and CsUGT2 for picrocrocin and crocins production, respectively. Metabolic analyses of the engineered fruits revealed picrocrocin and crocetin-(β-D-gentiobiosyl)-(β-D-glucosyl)-ester, as the predominant crocin molecule, as well as safranal, at the expense of the usual tomato carotenoids. The results showed the highest crocins content ever obtained by metabolic engineering in heterologous systems. In addition, the engineered tomatoes showed higher antioxidant capacity and were able to protect against neurological disorders in a Caenorhabditis elegans model of Alzheimer's disease. Therefore, these new developed tomatoes could be exploited as a new platform to produce economically competitive saffron apocarotenoids with health-promoting properties.
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Affiliation(s)
- Oussama Ahrazem
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain
| | - Gianfranco Diretto
- Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Biotechnology laboratory, Casaccia Research Centre, 00123 Rome, Italy
| | - José Luis Rambla
- Departamento de Ciencias Agrarias y del Medio Natural, Universitat Jaume I, 12006 Castellón de la Plana, Spain
| | - Ángela Rubio-Moraga
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain
| | - María Lobato-Gómez
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de València, Valencia 46022, Spain
| | - Sarah Frusciante
- Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Biotechnology laboratory, Casaccia Research Centre, 00123 Rome, Italy
| | - Javier Argandoña
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain
| | - Silvia Presa
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de València, Valencia 46022, Spain
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas-Universidad Politécnica de València, Valencia 46022, Spain
| | - Lourdes Gómez-Gómez
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, Albacete 02071, Spain
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Metabolomic selection-based machine learning improves fruit taste prediction. Proc Natl Acad Sci U S A 2022; 119:2201078119. [PMID: 35217628 PMCID: PMC8892507 DOI: 10.1073/pnas.2201078119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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A flavin-dependent monooxygenase produces nitrogenous tomato aroma volatiles using cysteine as a nitrogen source. Proc Natl Acad Sci U S A 2022; 119:2118676119. [PMID: 35131946 PMCID: PMC8851548 DOI: 10.1073/pnas.2118676119] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/17/2021] [Indexed: 11/19/2022] Open
Abstract
Aroma is an important factor in consumer perception and acceptance of fresh tomatoes and involves a cocktail of several dozen compounds. Tomato fruits produce uncommon nitrogen-containing volatiles derived mainly from the amino acids leucine and phenylalanine. These volatiles have strong positive correlations with consumer liking. We show that an enzyme active in ripening tomatoes is responsible for the production of all nitrogenous volatiles in tomato fruit, at the expense of substrates derived from cysteine and volatile aldehydes. This discovery defines a cysteine-dependent route to nitrogenous volatiles in plants, prompting a reconsideration of the impact of sulfur metabolism on tomato flavor and quality. Tomato (Solanum lycopersicum) produces a wide range of volatile chemicals during fruit ripening, generating a distinct aroma and contributing to the overall flavor. Among these volatiles are several aromatic and aliphatic nitrogen-containing compounds for which the biosynthetic pathways are not known. While nitrogenous volatiles are abundant in tomato fruit, their content in fruits of the closely related species of the tomato clade is highly variable. For example, the green-fruited species Solanum pennellii are nearly devoid, while the red-fruited species S. lycopersicum and Solanum pimpinellifolium accumulate high amounts. Using an introgression population derived from S. pennellii, we identified a locus essential for the production of all the detectable nitrogenous volatiles in tomato fruit. Silencing of the underlying gene (SlTNH1;Solyc12g013690) in transgenic plants abolished production of aliphatic and aromatic nitrogenous volatiles in ripe fruit, and metabolomic analysis of these fruit revealed the accumulation of 2-isobutyl-tetrahydrothiazolidine-4-carboxylic acid, a known conjugate of cysteine and 3-methylbutanal. Biosynthetic incorporation of stable isotope-labeled precursors into 2-isobutylthiazole and 2-phenylacetonitrile confirmed that cysteine provides the nitrogen atom for all nitrogenous volatiles in tomato fruit. Nicotiana benthamiana plants expressing SlTNH1 readily transformed synthetic 2-substituted tetrahydrothiazolidine-4-carboxylic acid substrates into a mixture of the corresponding 2-substituted oxime, nitro, and nitrile volatiles. Distinct from other known flavin-dependent monooxygenase enzymes in plants, this tetrahydrothiazolidine-4-carboxylic acid N-hydroxylase catalyzes sequential hydroxylations. Elucidation of this pathway is a major step forward in understanding and ultimately improving tomato flavor quality.
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Abstract
Consumers often regard heirloom fruit varieties grown in the garden as more flavorful than commercial varieties purchased at the grocery store. While plant breeders have historically focused on improving producer-orientated traits such as yield, consumer-oriented traits such as flavor have regularly been neglected. This is, in part, due to the difficulty associated with measuring the sensory perceptions of flavor. Here, we combine fruit chemical and consumer sensory panel information to train machine learning models that can predict how flavorful a fruit will be from its chemistry. By increasing the throughput of flavor evaluations, these models will help plant breeders to integrate flavor earlier in the breeding pipeline and aid in the design of varieties with exceptional flavor profiles. Although they are staple foods in cuisines globally, many commercial fruit varieties have become progressively less flavorful over time. Due to the cost and difficulty associated with flavor phenotyping, breeding programs have long been challenged in selecting for this complex trait. To address this issue, we leveraged targeted metabolomics of diverse tomato and blueberry accessions and their corresponding consumer panel ratings to create statistical and machine learning models that can predict sensory perceptions of fruit flavor. Using these models, a breeding program can assess flavor ratings for a large number of genotypes, previously limited by the low throughput of consumer sensory panels. The ability to predict consumer ratings of liking, sweet, sour, umami, and flavor intensity was evaluated by a 10-fold cross-validation, and the accuracies of 18 different models were assessed. The prediction accuracies were high for most attributes and ranged from 0.87 for sourness intensity in blueberry using XGBoost to 0.46 for overall liking in tomato using linear regression. Further, the best-performing models were used to infer the flavor compounds (sugars, acids, and volatiles) that contribute most to each flavor attribute. We found that the variance decomposition of overall liking score estimates that 42% and 56% of the variance was explained by volatile organic compounds in tomato and blueberry, respectively. We expect that these models will enable an earlier incorporation of flavor as breeding targets and encourage selection and release of more flavorful fruit varieties.
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Bizzio LN, Tieman D, Munoz PR. Branched-Chain Volatiles in Fruit: A Molecular Perspective. FRONTIERS IN PLANT SCIENCE 2022; 12:814138. [PMID: 35154212 PMCID: PMC8829073 DOI: 10.3389/fpls.2021.814138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 12/23/2021] [Indexed: 05/03/2023]
Abstract
Branched-chain volatiles (BCVs) constitute an important family of fruit volatile metabolites essential to the characteristic flavor and aroma profiles of many edible fruits. Yet in contrast to other groups of volatile organic compounds important to fruit flavor such as terpenoids, phenylpropanoids, and oxylipins, the molecular biology underlying BCV biosynthesis remains poorly understood. This lack of knowledge is a barrier to efforts aimed at obtaining a more comprehensive understanding of fruit flavor and aroma and the biology underlying these complex phenomena. In this review, we discuss the current state of knowledge regarding fruit BCV biosynthesis from the perspective of molecular biology. We survey the diversity of BCV compounds identified in edible fruits as well as explore various hypotheses concerning their biosynthesis. Insights from branched-chain precursor compound metabolism obtained from non-plant organisms and how they may apply to fruit BCV production are also considered, along with potential avenues for future research that might clarify unresolved questions regarding BCV metabolism in fruits.
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Affiliation(s)
- Lorenzo N. Bizzio
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
| | - Denise Tieman
- Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
| | - Patricio R. Munoz
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
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Koltun SJ, MacIntosh AJ, Goodrich‐Schneider RM, Klee H, Hutton SF, Junoy LJ, Sarnoski PJ. Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Stephen J. Koltun
- Food Science and Human Nutrition Department University of Florida Gainesville Florida USA
| | - Andrew J. MacIntosh
- Food Science and Human Nutrition Department University of Florida Gainesville Florida USA
| | | | - Harry J. Klee
- Horticultural Sciences Department University of Florida Gainesville Florida USA
| | - Samuel F. Hutton
- University of Florida‐Gulf Coast Research and Education Center Wimauma Florida USA
| | - Luciano J. Junoy
- Food Science and Human Nutrition Department University of Florida Gainesville Florida USA
| | - Paul J. Sarnoski
- Food Science and Human Nutrition Department University of Florida Gainesville Florida USA
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Wise PM, Ledyard A. Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol. CHEMOSENS PERCEPT 2022; 15:70-86. [PMID: 35233259 PMCID: PMC8873352 DOI: 10.1007/s12078-022-09295-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 02/01/2022] [Indexed: 01/11/2023]
Abstract
Introduction 3-Mercapto-2-methylpentan-1-ol (3 M) is a key onion flavor (aroma), but past sensory work has focused primarily on ortho-nasal presentation. A series of experiments was conducted to characterize human sensitivity to oral 3 M solutions, then determine how 3 M impacts perception of basic tastes. Methods Detection thresholds were measured for a food grade, racemic mixture using a forced-choice staircase procedure (n = 19). Recognition was measured by presenting a single stimulus per trial (3 M, vanillin, or water), with "onion," "vanilla," or "water" as responses (n = 18). Supra-threshold intensity (n = 20) was measured for various concentrations using the general labeled magnitude scale (gLMS). Odor-taste interactions were studied using mixtures of 3 M and exemplars of basic tastes. Participants rated the intensity of basic tastes, or both taste and aroma, using the gLMS (n ranged from 10 to 15). All stimuli were in aqueous solution. Results Participants detected oral 3 M at about 0.90 ppb and recognized 3 M as "onion" at about 5 ppb. Supra-threshold intensity increased roughly as a cumulative logistic function of concentration. 3 M enhanced the rated savory intensity of monosodium glutamate, but did not enhance the dominant qualities of exemplars of the other four basic tastes. Under a response-context more favorable to an analytic approach, savory enhancement was reduced but not eliminated. Savory enhancement was eliminated with nose-clips. Conclusions Oral sensitivity was lower than previous retronasal studies would suggest, but roughly consistent with concentrations in cooked allium varieties. Oral 3 M selectively enhanced savory intensity, an effect likely due to retronasal aroma rather than taste or mouthfeel. Implication 3 M is a promising candidate aroma to enhance or impart a savory flavor.
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Affiliation(s)
- Paul M. Wise
- grid.250221.60000 0000 9142 2735Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104-3308 USA
| | - Anne Ledyard
- grid.250221.60000 0000 9142 2735Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104-3308 USA
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Zhang X, Zhang M, Xu B, Mujumdar AS, Guo Z. Light-emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation. Compr Rev Food Sci Food Saf 2021; 21:106-126. [PMID: 34967490 DOI: 10.1111/1541-4337.12887] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 11/02/2021] [Accepted: 11/07/2021] [Indexed: 12/30/2022]
Abstract
In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light-emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence principles of LED, the advantages of LED compared with traditional lighting equipment, and its possible preservation mechanism, and then critically summarizes the beneficial effects of LED irradiation on the ripening and aging process of various fruits and vegetables (climacteric and non-climacteric). The activity changes of many enzymes closely related to crop development and quality maintenance, and the variation of flavor components caused by LED irradiation are discussed. LED illumination with a specific spectrum also has the important effect of maintaining the original color and flavor of meat, seafood, and dairy products. For microorganisms attached to the surface of animal-derived food, both 400-460 nm LED irradiation based on photodynamic inactivation principle and UV-LED irradiation based on ultraviolet sterilization principle have high bactericidal efficacy. Although there is still a lack of useful standards for matching optimal LED irradiation dose with wavelength, perhaps in the near future, the improved LED irradiation system will be applied extensively in the food industry.
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Affiliation(s)
- Xijia Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Zhimei Guo
- R&D Center, Wuxi Haihe Equipment Co., Wuxi, China
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Escobar Rodríguez C, Novak J, Buchholz F, Uetz P, Bragagna L, Gumze M, Antonielli L, Mitter B. The Bacterial Microbiome of the Tomato Fruit Is Highly Dependent on the Cultivation Approach and Correlates With Flavor Chemistry. FRONTIERS IN PLANT SCIENCE 2021; 12:775722. [PMID: 35003161 PMCID: PMC8740158 DOI: 10.3389/fpls.2021.775722] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 11/24/2021] [Indexed: 06/14/2023]
Abstract
The modes of interactions between plants and plant-associated microbiota are manifold, and secondary metabolites often play a central role in plant-microbe interactions. Abiotic and biotic (including both plant pathogens and endophytes) stress can affect the composition and concentration of secondary plant metabolites, and thus have an influence on chemical compounds that make up for the taste and aroma of fruit. While the role of microbiota in growth and health of plants is widely acknowledged, relatively little is known about the possible effect of microorganisms on the quality of fruit of plants they are colonizing. In this work, tomato (Solanum lycopersicum L.) plants of five different cultivars were grown in soil and in hydroponics to investigate the impact of the cultivation method on the flavor of fruit, and to assess whether variations in their chemical composition are attributable to shifts in bacterial microbiota. Ripe fruit were harvested and used for bacterial community analysis and for the analysis of tomato volatiles, sugars and acids, all contributing to flavor. Fruit grown in soil showed significantly higher sugar content, whereas tomatoes from plants under hydroponic conditions had significantly higher levels of organic acids. In contrast, aroma profiles of fruit were shaped by the tomato cultivars, rather than the cultivation method. In terms of bacterial communities, the cultivation method significantly defined the community composition in all cultivars, with the bacterial communities in hydroponic tomatoes being more variable that those in tomatoes grown in soil. Bacterial indicator species in soil-grown tomatoes correlated with higher concentrations of volatiles described to be perceived as "green" or "pungent." A soil-grown specific reproducibly occurring ASV (amplicon sequence variants) classified as Bacillus detected solely in "Solarino" tomatoes, which were the sweetest among all cultivars, correlated with the amount of aroma-relevant volatiles as well as of fructose and glucose in the fruit. In contrast, indicator bacterial species in hydroponic-derived tomatoes correlated with aroma compounds with "sweet" and "floral" notes and showed negative correlations with glucose concentrations in fruit. Overall, our results point toward a microbiota-related accumulation of flavor and aroma compounds in tomato fruit, which is strongly dependent on the cultivation substrate and approach.
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Affiliation(s)
- Carolina Escobar Rodríguez
- FFoQSI GmbH – Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
| | - Johannes Novak
- Institute of Applied Botany and Pharmacognosy (IAB), Veterinary University of Vienna, Vienna, Austria
| | - Franziska Buchholz
- FFoQSI GmbH – Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
| | - Pia Uetz
- Center for Health & Bioresources, Bioresources Unit, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Laura Bragagna
- FFoQSI GmbH – Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
| | - Marija Gumze
- Center for Health & Bioresources, Bioresources Unit, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Livio Antonielli
- Center for Health & Bioresources, Bioresources Unit, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Birgit Mitter
- Center for Health & Bioresources, Bioresources Unit, AIT Austrian Institute of Technology GmbH, Tulln, Austria
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Cheng GT, Li YS, Qi SM, Wang J, Zhao P, Lou QQ, Wang YF, Zhang XQ, Liang Y. SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles. Foods 2021; 10:2678. [PMID: 34828962 PMCID: PMC8621488 DOI: 10.3390/foods10112678] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 11/27/2022] Open
Abstract
The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The volatile contents were measured in tomato fruits using gas chromatography-mass spectrometry. The scores of tomato taste and odor characteristics were evaluated according to hedonistic taste and olfaction. It was found that the content of fatty acid-derived volatiles accounted for more than half of the total volatiles that had grassy and fatty aromas. Phenylpropane-derived volatiles had irritation and floral aromas. Branched-chain amino acid-derived volatiles had a caramel aroma. Carotenoid-derived volatiles had floral, fruity, fatty, and sweet-like aromas, preferred by consumers. A lack of carotenoid-derived volatiles affected the flavor quality of tomato fruits. The accumulation of carotenoid-derived volatiles is regulated by carotenoid cleavage oxygenases (CCDs). A tissue-specific expression analysis of the SlCCD genes revealed that the expression levels of SlCCD1A and SlCCD1B were higher in tomato fruits than in other tissues. The expression levels of SlCCD1A and SlCCD1B were consistent with the trend of the carotenoid-derived volatile contents. The expression of SlCCD1A was higher than that for SlCCD1B. A bioinformatics analysis revealed that SlCCD1A was more closely linked to carotenoid metabolism than SlCCD1B. The overexpression of SlCCD1A indicated that it could cleave lycopene, α-carotene, and β-carotene to produce 6-methyl-5-hepten-2-one, geranylacetone, α-ionone, and β-ionone, increasing the floral, fruity, fatty, and sweet-like aromas of tomato fruits. The flavor quality of tomato fruits could be improved by overexpressing SlCCD1A.
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Affiliation(s)
- Guo-Ting Cheng
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
- Shaanxi Key Laboratory of Chinese Jujube, Yan’an University, Yan’an 716000, China; (Y.-F.W.); (X.-Q.Z.)
- College of Life Science, Yan’an University, Yan’an 716000, China
| | - Yu-Shun Li
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Shi-Ming Qi
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Jin Wang
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Pan Zhao
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Qian-Qi Lou
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Yan-Feng Wang
- Shaanxi Key Laboratory of Chinese Jujube, Yan’an University, Yan’an 716000, China; (Y.-F.W.); (X.-Q.Z.)
- College of Life Science, Yan’an University, Yan’an 716000, China
| | - Xiang-Qian Zhang
- Shaanxi Key Laboratory of Chinese Jujube, Yan’an University, Yan’an 716000, China; (Y.-F.W.); (X.-Q.Z.)
- College of Life Science, Yan’an University, Yan’an 716000, China
| | - Yan Liang
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
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