1
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Barnett JR, Tieman DM, Caicedo AL. Variation in ripe fruit volatiles across the tomato clade: An evolutionary framework for studying fruit scent diversity in a crop wild relative. AMERICAN JOURNAL OF BOTANY 2023; 110:e16223. [PMID: 37551422 DOI: 10.1002/ajb2.16223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 07/13/2023] [Accepted: 07/13/2023] [Indexed: 08/09/2023]
Abstract
PREMISE The scents of volatile organic compounds (VOCs) are an important component of ripe fleshy fruit attractiveness, yet their variation across closely related wild species is poorly understood. Phylogenetic patterns in these compounds and their biosynthetic pathways offer insight into the evolutionary drivers of fruit diversity, including whether scent can communicate an honest signal of nutrient content to animal dispersers. We assessed ripe fruit VOC content across the tomato clade (Solanum sect. Lycopersicon), with implications for crop improvement since these compounds are key components of tomato flavor. METHODS We analyzed ripe fruit volatiles from 13 species of wild tomato grown in a common garden. Interspecific variations in 66 compounds and their biosynthetic pathways were assessed in 32 accessions, and an accession-level phylogeny was constructed to account for relatedness. RESULTS Wild tomato species can be differentiated by their VOCs, with Solanum pennellii notably distinct. Phylogenetic conservatism exists to a limited extent. Major cladewide patterns corresponded to divergence of the five brightly colored-fruited species from the nine green-fruited species, particularly for nitrogen-containing compounds (higher in colored-fruited) and esters (higher in green-fruited), the latter appearing to signal a sugar reward. CONCLUSIONS We established a framework for fruit scent evolution studies in a crop wild relative system, showing that each species in the tomato clade has a unique VOC profile. Differences between color groups align with fruit syndromes that could be driven by selection from frugivores. The evolution of colored fruits was accompanied by changes in biosynthetic pathways for esters and nitrogen-containing compounds, volatiles important to tomato flavor.
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Affiliation(s)
- Jacob R Barnett
- Graduate Program in Organismic and Evolutionary Biology, University of Massachusetts Amherst, MA, 01003, USA
| | - Denise M Tieman
- Horticultural Sciences Department, University of Florida, Gainesville, FL, 32611, USA
| | - Ana L Caicedo
- Department of Biology, University of Massachusetts Amherst, MA, 01003, USA
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2
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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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3
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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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4
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Li X, Zeng X, Song H, Xi Y, Li Y, Hui B, Li H, Li J. Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS. Food Chem 2022; 405:134823. [DOI: 10.1016/j.foodchem.2022.134823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 10/21/2022] [Accepted: 10/30/2022] [Indexed: 11/05/2022]
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5
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Integration of transcriptomic and metabonomic reveals molecular differences of sweetness and aroma between postharvest and vine ripened tomato fruit. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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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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7
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Escórcio R, Bento A, Tomé AS, Correia VG, Rodrigues R, Moreira CJS, Marion D, Bakan B, Silva Pereira C. Finding a Needle in a Haystack: Producing Antimicrobial Cutin-Derived Oligomers from Tomato Pomace. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2022; 10:11415-11427. [PMID: 36061097 PMCID: PMC9428892 DOI: 10.1021/acssuschemeng.2c03437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/22/2022] [Indexed: 05/14/2023]
Abstract
Agro-industrial residues comprise a rich diversity of plant polymers and bioactive compounds, constituting promising sources for the development of materials, including bioplastics, and food supplements, among other applications. In particular, the polyester cutin is abundant in fruit peel, a plentiful constituent of pomace agro-industrial residues. The potential of diverse fruit pomaces as a source for the development of cutin-derived materials/products has been extensively sought out. This study expands the established knowledge: it sets proof of concept for the production of antimicrobial oligomers from cutin-rich materials isolated in a single step from tomato pomaces generated by two remote agro-industries. Specifically, it first analyzed how the chemical signature (nuclear magnetic resonance (NMR) and gas chromatography-mass spectrometry (GC-MS)) of a pomace (and of its major constituents) mirrors that of the corresponding cutin-rich material isolated using an ionic liquid extractant. The cutin-rich materials were then deconstructed (using mild hydrolyses), and the resultant mixtures were chemically characterized and screened for bactericidal activity against Escherichia coli and Staphylococcus aureus. The presence of esterified structures, linear and/or branched, likely comprising dioic acids as a major building block (but not exclusively) is a prerequisite for activity against E. coli but not against S. aureus that was susceptible to monomers as well. Further studies are required to optimize the production of broad bactericidal oligomers from any cutin-rich pomace source, moving ahead toward their circular usage.
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Affiliation(s)
- Rita Escórcio
- Instituto
de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Avenida da República, 2780-157 Oeiras, Portugal
| | - Artur Bento
- Instituto
de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Avenida da República, 2780-157 Oeiras, Portugal
| | - Ana S. Tomé
- Instituto
de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Avenida da República, 2780-157 Oeiras, Portugal
| | - Vanessa G. Correia
- Instituto
de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Avenida da República, 2780-157 Oeiras, Portugal
| | - Rúben Rodrigues
- Instituto
de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Avenida da República, 2780-157 Oeiras, Portugal
| | - Carlos J. S. Moreira
- Instituto
de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Avenida da República, 2780-157 Oeiras, Portugal
| | - Didier Marion
- Research
Unit Biopolymers Interaction Assemblies, INRAE, 44316 Nantes, France
| | - Bénédicte Bakan
- Research
Unit Biopolymers Interaction Assemblies, INRAE, 44316 Nantes, France
| | - Cristina Silva Pereira
- Instituto
de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa (ITQB NOVA), Avenida da República, 2780-157 Oeiras, Portugal
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8
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Inheritance of Secondary Metabolites and Gene Expression Related to Tomato Fruit Quality. Int J Mol Sci 2022; 23:ijms23116163. [PMID: 35682842 PMCID: PMC9181508 DOI: 10.3390/ijms23116163] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/27/2022] [Accepted: 05/30/2022] [Indexed: 01/20/2023] Open
Abstract
Flavour and nutritional quality are important goals for tomato breeders. This study aimed to shed light upon transgressive behaviors for fruit metabolic content. We studied the metabolic contents of 44 volatile organic compounds (VOCs), 18 polyphenolics, together with transcriptome profiles in a factorial design comprising six parental lines and their 14 F1 hybrids (HF1) among which were five pairs of reciprocal HF1. After cluster analyses of the metabolome dataset and co-expression network construction of the transcriptome dataset, we characterized the mode of inheritance of each component. Both overall and per-cross mode of inheritance analyses revealed as many additive and non-additive modes of inheritance with few reciprocal effects. Up to 66% of metabolites displayed transgressions in a HF1 relative to parental values. Analysis of the modes of inheritance of metabolites revealed that: (i) transgressions were mostly of a single type whichever the cross and poorly correlated to the genetic distance between parental lines; (ii) modes of inheritance were scarcely consistent between the 14 crosses but metabolites belonging to the same cluster displayed similar modes of inheritance for a given cross. Integrating metabolome, transcriptome and modes of inheritance analyses suggested a few candidate genes that may drive important changes in fruit VOC contents.
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9
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Ströhla LC, Hidangmayum KS, Waehrens SS, Orlien V, Petersen MA. Effect of processing and accelerated storage on the volatile composition and sensory profile of a tomato soup. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
The volatile and sensory profile of pasteurised (95 °C, 18 min) and sterilised (120 °C, 14 min) tomato soup and its changes at accelerated storage conditions (37 and 42 °C) were identified, characterised and correlated by predictive models. Sterilisation led to more profound changes over storage compared to pasteurisation, showing enhanced levels of "dark" odour, "burnt" flavour and "complexity", while pasteurised soup had more pronounced "green" odour, "vegetables" flavour, "harmony" and "freshness". Over time, "dark" and "burnt" significantly increased for sterilised soups, whereas "green" decreased significantly only for sterilised soup stored at 42 °C. The changes of "dark", "green", "off-flavour", "burnt", "harmony" and "freshness" were associated with formation of furans (furfural and 2-acetyl-5-methylfuran), and decline of unsaturated aldehydes like E-2-octenal and E,E-2,4-heptadienal. These compounds were identified to represent potential shelf-life markers, yet more studies on their odour activity in the tomato soup matrix are necessary to understand their contribution to the sensory quality. The construction of PLS models allowed the prediction of "green", "off-flavour", "burnt" and "freshness" based on selected volatiles. These models will be important tools in the process of predicting the end of shelf-life, but need to be supplemented with consumer acceptability levels.
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Affiliation(s)
- Lena C Ströhla
- Department of Food Science, University of Copenhagen, Denmark
| | | | | | - Vibeke Orlien
- Department of Food Science, University of Copenhagen, Denmark
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10
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Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time. Food Chem 2022; 371:131161. [PMID: 34583171 DOI: 10.1016/j.foodchem.2021.131161] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 09/01/2021] [Accepted: 09/14/2021] [Indexed: 12/26/2022]
Abstract
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) processing on metabolic profiling in tomato juice was evaluated by UPLC-MS/MS, HPLC, and GC-MS; a total of 425 metabolites, 14 carotenoids, and 56 volatile compounds were identified in tomato juice. HHP processing affects the composition of the juice less than HTST processing, considering 4 and 33 differential metabolites discriminated after HHP and HTST processing, respectively. The total lycopene and carotenoid contents in tomato juice increased after HHP processing, while the β-carotene and lycopene contents decreased after HTST processing. Further, more volatile compounds and higher contents of aldehydes that contribute to green aroma and lower contents of alcohols were observed after HHP and HTST processing, respectively. These findings provide a comprehensive understanding of the advantages of HHP processing on metabolite profiles in tomato juice.
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11
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Šimonová Z, Krbečková V, Vilamová Z, Dobročka E, Klejdus B, Cieslar M, Svoboda L, Bednář J, Dvorský R, Seidlerová J. The Effects of Nature-Inspired Synthesis on Silver Nanoparticle Generation. ACS OMEGA 2022; 7:4850-4858. [PMID: 35187305 PMCID: PMC8851446 DOI: 10.1021/acsomega.1c05308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
A wide range of methods can be used for nature-inspired metallic nanoparticle (NP) synthesis. These syntheses, however, are ongoing in the presence of diverse mixtures of different chemical compounds, and all or only a few of these contribute to resultant particle properties. Herein, the linden (Tilia sp.) inflorescence leachate and pure citric and protocatechuic acids were chosen for Ag-AgCl nanoparticle (NP) synthesis, and the resultant particles were then compared. We focused on the following four issues: (1) preparation of Ag-AgCl NPs using the Tilia sp.-based phytosynthetic protocol, (2) analytical determination of the common phenolic, nonphenolic, and inorganic profiles of three Tilia sp. types from different harvesting locations, (3) preparation of Ag-AgCl NPs using a mixture of citric and protocatechuic acids based on chromatographic evaluation, and (4) comparison of Tilia-based and organic acid-based syntheses. Our research confirms that the Tilia organic and inorganic profiles in biomasses are influenced by the harvesting location, and the three sites influenced both the morphology and final NP size. Our processing method was uniform, and this enabled great Ag-AgCl NP reproducibility for each specific biomass. We were then able to prove that the simplified organic acid-based synthesis produced even smaller NPs than Tilia-based synthesis. These findings provide better understanding of the significant influence on NP final properties resulting from other organic acids contained in the linden.
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Affiliation(s)
- Zuzana Šimonová
- Nanotechnology
Centre, CEET, VSB−Technical University
of Ostrava, 17. listopadu 15/2172, Ostrava 708 00, Czech Republic
- ENET
Centre, CEET, VSB−Technical University
of Ostrava, 17. listopadu 15/2172, Ostrava 708 00, Czech Republic
- Department
of Machining, Assembly and Engineering Metrology, Faculty of Mechanical
Engineering, VSB−Technical University
of Ostrava, 17. listopadu 15/2172, Ostrava 708 00, Czech Republic
| | - Veronika Krbečková
- Laboratory
of Growth Regulators, Faculty of Science, Palacký University & Institute of Experimental Botany
ASCR, Šlechtitelů
27, Olomouc 783 71, Czech Republic
| | - Zuzana Vilamová
- Nanotechnology
Centre, CEET, VSB−Technical University
of Ostrava, 17. listopadu 15/2172, Ostrava 708 00, Czech Republic
| | - Edmund Dobročka
- Institute
of Electrical Engineering, Slovak Academy
of Sciences, Dúbravská cesta 9, Bratislava 841 04, Slovak Republic
| | - Bořivoj Klejdus
- Department
of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1665/1, Brno 613 00, Czech
Republic
| | - Miroslav Cieslar
- Department
of Physics of Materials, Faculty of Mathematics and Physics, Charles University, Ke Karlovu 3, Prague 121 16, Czech Republic
| | - Ladislav Svoboda
- Nanotechnology
Centre, CEET, VSB−Technical University
of Ostrava, 17. listopadu 15/2172, Ostrava 708 00, Czech Republic
- IT4Innovations, VSB−Technical University
of Ostrava, 17. listopadu 2172/15, Ostrava 708 00, Czech Republic
| | - Jiří Bednář
- Nanotechnology
Centre, CEET, VSB−Technical University
of Ostrava, 17. listopadu 15/2172, Ostrava 708 00, Czech Republic
- IT4Innovations, VSB−Technical University
of Ostrava, 17. listopadu 2172/15, Ostrava 708 00, Czech Republic
| | - Richard Dvorský
- Nanotechnology
Centre, CEET, VSB−Technical University
of Ostrava, 17. listopadu 15/2172, Ostrava 708 00, Czech Republic
- IT4Innovations, VSB−Technical University
of Ostrava, 17. listopadu 2172/15, Ostrava 708 00, Czech Republic
| | - Jana Seidlerová
- Nanotechnology
Centre, CEET, VSB−Technical University
of Ostrava, 17. listopadu 15/2172, Ostrava 708 00, Czech Republic
- Department
of Physical Chemistry and Theory of Technological Processes, Faculty
of Materials Science and Technology, VSB−Technical
University of Ostrava, 17. listopadu 2172/15, Ostrava 708 00, Czech Republic
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12
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Dhuey E, Ruffley K, Pascall MA. Characterization of morphological changes to an epoxy-based polymer used as a corrosion-preventative lining in retorted canned tomatoes. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Functional disruption of cell wall invertase inhibitor by genome editing increases sugar content of tomato fruit without decrease fruit weight. Sci Rep 2021; 11:21534. [PMID: 34728724 PMCID: PMC8563804 DOI: 10.1038/s41598-021-00966-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 10/19/2021] [Indexed: 12/26/2022] Open
Abstract
Sugar content is one of the most important quality traits of tomato. Cell wall invertase promotes sucrose unloading in the fruit by maintaining a gradient of sucrose concentration between source leaves and fruits, while invertase inhibitor (INVINH) regulates this process. In this study, knock-out of cell wall INVINH in tomato (SlINVINH1) was performed by genome editing using, CRISPR/Cas9 and Target-AID technologies. Most of the genome-edited lines set higher soluble solid content (SSC) fruit than the original cultivar ‘Suzukoma’, while fruit weight was different among the genome-edited lines. From these genome-edited lines, three lines (193–3, 199–2, and 247–2), whose SSC was significantly higher than ‘Suzukoma’ and fruit weight were almost the same as the original cultivar, were selected. The fruit weight and overall plant growth of the two lines were comparable to those of the original cultivar. In contrast, the fructose and glucose contents in the mature fruits of the two lines were significantly higher than those of the original cultivar. The mature fruits of genome edited line 193–3 showed the highest sugar content, and the fructose and glucose contents were 29% and 36% higher than that of the original cultivar, respectively. Whole genome sequence data showed no off-target mutations in the genome-edited lines. Non-target metabolome analysis of mature fruits revealed that fructose was the highest loading factor in principal component analysis (PCA) between the genome-edited line and the original cultivar, and no unexpected metabolites appeared in the genome-edited line. In this study, we succeeded in producing tomato lines with high sugar content without a decrease in fruit weight and deterioration of plant growth by knock-out of SlINVINH1 using genome editing technology. This study showed that functional disruption of SlINVINH1 is an effective approach to produce tomato cultivars with high sugar content.
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14
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Postharvest Quality Evolution in Long Shelf-Life “Vesuviano” Tomato Landrace. SUSTAINABILITY 2021. [DOI: 10.3390/su132111885] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
“Vesuviano” or “piennolo” tomato is among the most famous Italian small tomato landraces and is cultivated on the slopes of Vesuvio volcano (Southern Italy). The “piennolo” tomato is an interesting case with regard to its potential sustainability, as it is traditionally grown in water-deficit conditions with a low fertilizer input. Fruits with a high firmness and a thick skin can be stored for 3–4 months at room temperature (“long shelf-life” or LSL tomato) without postharvest fungicide applications. The aim of this research was to study the retention, changes in quality, and nutritional traits of “Vesuviano” tomatoes over 120 days of “natural” storage. The dry matter, soluble sugar, organic acids, volatile compounds, and carotenoid contents were evaluated at harvesting and in fruits stored for 40, 80, and 120 days. Slight decreases in dry matter content, soluble sugars, and sweetness index were found, while the organic acids levels remained relatively stable. Moreover, interesting increases in the concentrations of certain flavor volatiles, alcohols, aldehydes, and terpenes were detected. Regarding carotenoids, the total lycopene levels exhibited a 1.5-fold increase from harvest to 120 days. The unchanged lycopene cis-isomer levels and the β-carotene/total lycopene ratio is characteristic of relatively stable isomerization activity and indicated an optimal ripening pattern up until the end of the “natural” storage period. These results, which demonstrate good overall quality retention of this LSL tomato, represent a well-grounded reason to enhance the cultivation and marketing of this genetic resource, the fruits of which can be appreciated by consumers during the winter–early spring, when high-quality fresh tomatoes are not available on the markets.
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15
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Novel assisted/unassisted ultrasound treatment: Effect on respiration rate, ethylene production, enzymes activity, volatile composition, and odor of cherry tomato. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Dhuey E, Castada HZ, Barringer S, Joseph J, Hadad CM, Ruffley K, Pascall MA. Heat-induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans. Food Sci Nutr 2021; 9:4134-4145. [PMID: 34401065 PMCID: PMC8358360 DOI: 10.1002/fsn3.2376] [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: 01/28/2021] [Revised: 05/06/2021] [Accepted: 05/12/2021] [Indexed: 12/04/2022] Open
Abstract
Selected ion flow tube mass spectrometry (SIFT-MS) and ion chromatography (IC) were used to investigate the presence of volatile and nonvolatile compounds in canned tomatoes and in the polymeric lining before and after retorting the cans. This allowed us to observe if these compounds contributed to corrosion and the migration of iron and tin compounds from the cans to the tomatoes. Diced Roma tomatoes and other simulant treatment groups were sealed in two-piece tinplated cans (controls in glass jars), retorted at 121℃ for 30 min, then stored at 49℃ for 50 days. Results showed that thermal degradation of amino acids in the tomatoes gave rise to volatile methyl sulfides and nonvolatile nitrogenous compounds which were subsequently sorbed by the can lining. SIFT-MS showed a 20-fold increase in dimethyl sulfide concentration. Inductively coupled plasma (ICP-MS) results showed fourfold and 16-fold increases in iron and tin compounds, respectively, that migrated from the metal to the tomatoes as a result of acid and electrolyte interactions.
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Affiliation(s)
- Elliot Dhuey
- Department of Food Science and TechnologyThe Ohio State UniversityColumbusOHUSA
| | - Hardy Z. Castada
- Department of Food Science and TechnologyThe Ohio State UniversityColumbusOHUSA
| | - Sheryl Barringer
- Department of Food Science and TechnologyThe Ohio State UniversityColumbusOHUSA
| | - Jojo Joseph
- Department of Chemistry and BiochemistryThe Ohio State UniversityColumbusOHUSA
| | | | | | - Melvin A. Pascall
- Department of Food Science and TechnologyThe Ohio State UniversityColumbusOHUSA
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17
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Effects of Harvest Maturity, Refrigeration and Blanching Treatments on the Volatile Profiles of Ripe "Tasti-Lee" Tomatoes. Foods 2021; 10:foods10081727. [PMID: 34441505 PMCID: PMC8391134 DOI: 10.3390/foods10081727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/19/2021] [Accepted: 07/19/2021] [Indexed: 11/16/2022] Open
Abstract
The interactive effects of six maturity stages and refrigerated storage (chilling)/blanching (heating) treatments on the volatile profiles of ripe tomatoes were studied. A total of 42 volatiles were identified, of which 19 compounds had odor activity values equal to or greater than 1. Of those, “green” and “leafy” aroma volatiles were most abundant. Chilling and heating treatments both suppressed overall volatile production, with chilling having the greater impact, regardless of harvest maturity. However, fruit harvested at the turning stage had the least volatile suppression by chilling and heating treatments in comparison with fruit harvested earlier or later, mostly in the fatty acid- and phenylalanine-derived volatiles. Volatiles derived from amino acids were promoted by heat treatment for fruit harvested at all maturities, and those derived from carotenoid and phenylalanine pathways and harvested at advanced harvest maturities were stimulated by chilling treatment. Volatile production is generally believed to be improved by delayed harvest, with vine-ripe being optimum. However, opposite results were observed possibly because the later-harvested fruit had longer exposure to open-field weather stress. The best harvest maturity recommendation is the turning stage where fruit developed abundant volatiles and were least impacted by chilling and heating treatments.
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Tommonaro G, Morelli CF, Rabuffetti M, Nicolaus B, De Prisco R, Iodice C, Speranza G. Determination of flavor-potentiating compounds in different Italian tomato varieties. J Food Biochem 2021; 45:e13736. [PMID: 33870530 DOI: 10.1111/jfbc.13736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/05/2021] [Accepted: 04/01/2021] [Indexed: 01/07/2023]
Abstract
Umami taste, known as appetizing sensation, is mainly imparted by monosodium glutamate (MSG, the first identified umami factor) in synergistic combination with some 5' ribonucleotides such as inosine 5'-monophosphate, IMP, guanosine 5'-monophosphate, GMP, and adenosine 5'-monophoshate, AMP. The level of free glutamic acid in tomatoes is higher than in other vegetables or fruits and increases with ripening and industrial processing. In addition, due to the presence of bioactive metabolites, tomatoes and tomato-based products are among the most consumed healthy food items. The levels of the major umami compounds of tomato, that is, glutamate and 5'-ribonucleotides (GMP and AMP) were assessed in different parts (skin, outer flesh, and inner pulp) of known tomato varieties from southern Italy: San Marzano Originale, San Marzano 245, Black Tomato, Corbarino Corbara, Corbarino Nocera, and Superpomodoro (tomato hybrid). Such varieties were also investigated for their antioxidant properties through DMPD, DPPH, and ABTS assays, with San Marzano Originale showing the highest antioxidant power both in lipophilic and methanolic fractions. The concentration of umami compounds in tomato differs with the part of the fruit analyzed and is greatly dependent on the variety, being Corbarino Nocera the cultivar richest in glutamate and Superpomodoro in ribonucleotides. As for nutritional aspect, results confirm the great nutraceutical feature of San Marzano tomato, the most known variety used in industrial processes. PRACTICAL APPLICATIONS: This study was planned to develop a method to quantify the major umami compounds that strongly influence the organoleptic properties of many different tomato varieties. It is known that the sensory quality of fruits and vegetables is an important factor in consumer's choice. The analytical methods described here enabled the evaluation of the glutamate and 5'-ribonucleotides contents in six selected varieties of tomato from Campania region, and can be easily used to determine the sensory profile of commercial varieties, for example, those perceived as not very tasteful by consumers.
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Affiliation(s)
- Giuseppina Tommonaro
- Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy
| | | | | | - Barbara Nicolaus
- Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy
| | - Rocco De Prisco
- Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy
| | - Carmine Iodice
- Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy
| | - Giovanna Speranza
- Department of Chemistry, University of Milan, Milan, Italy.,Institute of Chemical Science and Technologies "G. Natta", CNR-SCITEC, Milan, Italy
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Mun HI, Kwon MC, Lee NR, Son SY, Song DH, Lee CH. Comparing Metabolites and Functional Properties of Various Tomatoes Using Mass Spectrometry-Based Metabolomics Approach. Front Nutr 2021; 8:659646. [PMID: 33898504 PMCID: PMC8060453 DOI: 10.3389/fnut.2021.659646] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Accepted: 03/08/2021] [Indexed: 12/27/2022] Open
Abstract
Tomato is one of the world's most consumed vegetables, and thus, various cultivars have been developed. Therefore, metabolic differences and nutrient contents of various tomatoes need to be discovered. To do so, we performed metabolite profiling along with evaluation of morphological and physicochemical properties of five representative tomato types. Common tomato cultivars, bigger and heavier than other tomatoes, contained higher levels of amino acids, organic acids, and lipids. On the contrary, cherry tomato cultivars contained a higher proportion of phenylpropanoids, lycopene, β-carotene, and α-carotene than the other tomatoes. Also, the highest antioxidant activity and total phenolic and flavonoid contents were observed in cherry tomato cultivars. Furthermore, to understand metabolic distributions in various tomato cultivars, we constructed a metabolic pathway map. The higher metabolic flux distribution of most primary metabolite synthetic pathways was observed in common tomatoes, while cherry tomato cultivars showed a significantly elevated flux in secondary metabolite synthetic pathways. Accordingly, these results provide valuable information of different characteristics in various tomatoes, which can be considered while purchasing and improving tomato cultivars.
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Affiliation(s)
- Ha In Mun
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Min Cheol Kwon
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Na-Rae Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Su Young Son
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Da Hye Song
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea.,Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul, South Korea
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Wijayasekara K, Wansapala J. Comparison of a flavor enhancer made with locally available ingredients against commercially available Mono Sodium Glutamate. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2020.100286] [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: 10/22/2022]
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Martina M, Tikunov Y, Portis E, Bovy AG. The Genetic Basis of Tomato Aroma. Genes (Basel) 2021; 12:genes12020226. [PMID: 33557308 PMCID: PMC7915847 DOI: 10.3390/genes12020226] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 01/29/2021] [Accepted: 02/01/2021] [Indexed: 02/06/2023] Open
Abstract
Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as "sweet", "smoky", or "fruity" aroma. Of the more than 400 VOCs released by tomato fruits, 21 have been reported as main contributors to the perceived tomato aroma. These VOCs can be grouped in five clusters, according to their biosynthetic origins. In the last decades, a vast array of scientific studies has investigated the genetic component of tomato aroma in modern tomato cultivars and their relatives. In this paper we aim to collect, compare, integrate and summarize the available literature on flavour-related QTLs in tomato. Three hundred and 5ifty nine (359) QTLs associated with tomato fruit VOCs were physically mapped on the genome and investigated for the presence of potential candidate genes. This review makes it possible to (i) pinpoint potential donors described in literature for specific traits, (ii) highlight important QTL regions by combining information from different populations, and (iii) pinpoint potential candidate genes. This overview aims to be a valuable resource for researchers aiming to elucidate the genetics underlying tomato flavour and for breeders who aim to improve tomato aroma.
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Affiliation(s)
- Matteo Martina
- DISAFA, Plant Genetics and Breeding, University of Turin, 10095 Grugliasco, Italy;
| | - Yury Tikunov
- Plant Breeding, Wageningen University & Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands;
| | - Ezio Portis
- DISAFA, Plant Genetics and Breeding, University of Turin, 10095 Grugliasco, Italy;
- Correspondence: (E.P.); (A.G.B.); Tel.: +39-011-6708807 (E.P.); +31-317-480762 (A.G.B.)
| | - Arnaud G. Bovy
- Plant Breeding, Wageningen University & Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands;
- Correspondence: (E.P.); (A.G.B.); Tel.: +39-011-6708807 (E.P.); +31-317-480762 (A.G.B.)
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Jukić Špika M, Dumičić G, Brkić Bubola K, Soldo B, Goreta Ban S, Vuletin Selak G, Ljubenkov I, Mandušić M, Žanić K. Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect. FRONTIERS IN PLANT SCIENCE 2021; 11:616431. [PMID: 33552108 PMCID: PMC7855179 DOI: 10.3389/fpls.2020.616431] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 12/28/2020] [Indexed: 06/12/2023]
Abstract
Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties. To better understand the effects of rootstocks and scions on fruit quality, the sensory profile and volatile aroma composition of the fruits of hydroponically grown tomato plants were evaluated. Experiments were established using the tomato cultivars Clarabella and Estatio as scions during two spring-summer seasons. In both experiments, the scion plants were self-grafted or grafted onto rootstocks of cultivars Arnold, Buffon, Emperador, and Maxifort, with the exception that in experiment 1, the Estatio scion was not grafted onto Buffon. The scions and rootstocks caused differences in observed sensory properties in both experiments. For most of the sensory traits, interaction effects between scion and rootstock were observed. Compared to those obtained from self-grafted Clarabella, the fruits obtained from Clarabella grafted onto Buffon in the first experiment and Clarabella grafted onto Arnold in the second experiment were sweeter by one measurement unit. The contents of seven aldehydes, six alcohols, five terpenes and two ketones were determined. A lower accumulation of total aldehydes, 22-45%, due to lower amounts of pentanal, (E)-2-heptanal and (E,E)-2,4-decadienal, was found in the fruits from plants where Estatio was rootstock compared with the other rootstocks treatments. Clarabella as a rootstock increased (Z)-3-hexenal + (E)-2-hexenal accumulation from 35 to 65%. Grafting Clarabella onto the tested rootstocks led to a change in the composition of volatile compounds, while differences between the combinations with Estatio as a scion were generally not recorded. Fruits from self-grafted Clarabella had higher (Z)-3-hexenal + (E)-2-hexenal concentrations than did fruits from Clarabella grafted onto Arnold (for 54%) and Emperador (for 68%), and in the second experiment, grafting onto all commercial rootstocks reduced (Z)-3-hexenal + (E)-2-hexenal concentrations, from 25 to 74%, compared to those from self-grafted Clarabella. Higher (+)-2-carene and (-)-caryophyllene oxide concentrations were attained in plants in which Clarabella was grafted onto Maxifort (by 56%) and plants in which Estatio was grafted onto Arnold (by 36%) compared to self-grafted plants. This study showed the possibility of altering the composition of volatile aroma compounds and sensory properties of tomato fruits by the use of grafting techniques.
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Affiliation(s)
- Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Gvozden Dumičić
- Department of Plant Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
| | - Karolina Brkić Bubola
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia
| | - Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Split, Croatia
| | - Smiljana Goreta Ban
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia
| | - Gabriela Vuletin Selak
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Split, Croatia
| | - Marija Mandušić
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
| | - Katja Žanić
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
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23
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Kim EJ, Cho KM, Kwon SJ, Seo SH, Park SE, Son HS. Factors affecting vinegar metabolites during two-stage fermentation through metabolomics study. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110081] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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24
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Hivert G, Davidovich-Rikanati R, Bar E, Sitrit Y, Schaffer A, Dudareva N, Lewinsohn E. Prenyltransferases catalyzing geranyldiphosphate formation in tomato fruit. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 296:110504. [PMID: 32540020 DOI: 10.1016/j.plantsci.2020.110504] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 04/11/2020] [Accepted: 04/16/2020] [Indexed: 06/11/2023]
Abstract
Monoterpenes contribute either favorably or adversely to the flavor of tomato, yet modern tomato varieties generally lack monoterpenes in their fruit. The main immediate biosynthetic precursor of monoterpenes is geranyldiphosphate (GPP), produced by the action of GPP synthases (GPPSs). Plant GPPSs are often heteromeric enzymes consisting of a non-catalytic small subunit (GPPS.SSU) and a large subunit (GPPS.LSU), the latter similar to geranylgeranyldiphosphate synthases (GGPPSs) which generate longer prenylphosphate chains. We show here that LeGGPPS2, an enzyme previously reported to support carotenoid biosynthesis, can synthesize farnesyldiphosphate (FPP) and GPP in vitro, in addition to geranylgeranyldiphosphate, depending on the assay conditions. Moreover, GPP formation is favored in vitro by the interaction of LeGGPPS2 with GPPS.SSU from either Anthirrhinum majus (AmGPPS.SSU) or from a newly discovered GPPS.SSU ortholog present in the genome of M82 tomato. SlGPPS.SSU is not expressed in M82 tomato fruit but its orthologs are expressed in fruit of wild tomato relatives, such as Solanum pimpinelifollium and S. cheesmaniae that accumulate monoterpenes.
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Affiliation(s)
- Gal Hivert
- Department of Vegetable Crops, Newe Ya'ar Research Center, Agricultural Research Organization, The Volcani Center, P.O. Box 1021, Ramat Yishay, 30095, Israel; Department of Vegetable Crops, The Robert Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100001 Israel
| | - Rachel Davidovich-Rikanati
- Department of Vegetable Crops, Newe Ya'ar Research Center, Agricultural Research Organization, The Volcani Center, P.O. Box 1021, Ramat Yishay, 30095, Israel
| | - Einat Bar
- Department of Vegetable Crops, Newe Ya'ar Research Center, Agricultural Research Organization, The Volcani Center, P.O. Box 1021, Ramat Yishay, 30095, Israel
| | - Yaron Sitrit
- French Associates Institute for Agriculture and Biotechnology of Drylands, The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer Sheva, 84105, Israel
| | - Arthur Schaffer
- Institute of Plant Sciences, The Volcani Center, Agricultural Research Organization, P.O Box 6, Bet Dagan 50250, Israel
| | - Natalia Dudareva
- Department of Biochemistry, Purdue University, West Lafayette, IN 47907-1165, USA
| | - Efraim Lewinsohn
- Department of Vegetable Crops, Newe Ya'ar Research Center, Agricultural Research Organization, The Volcani Center, P.O. Box 1021, Ramat Yishay, 30095, Israel; Department of Vegetable Crops, The Robert Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100001 Israel.
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Cheng G, Chang P, Shen Y, Wu L, El-Sappah AH, Zhang F, Liang Y. Comparing the Flavor Characteristics of 71 Tomato ( Solanum lycopersicum) Accessions in Central Shaanxi. FRONTIERS IN PLANT SCIENCE 2020; 11:586834. [PMID: 33362814 PMCID: PMC7758415 DOI: 10.3389/fpls.2020.586834] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 11/06/2020] [Indexed: 05/21/2023]
Abstract
Flavor is an important quality of mature tomato fruits. Compared with heirloom tomatoes, modern commercial tomato cultivars are considerably less flavorful. This study aimed to compare the flavor of 71 tomato accessions (8 pink cherry, PC; 11 red cherry, RC; 15 pink large-fruited, PL; and 37 red large-fruited, RL) using hedonism scores and odor activity values. Taste compounds were detected using high-performance liquid chromatography. Volatiles were detected using gas chromatography-olfactometry-mass spectrometry. The flavor of tomato accessions can be evaluated using the DTOPSIS analysis method. According to the results of DTOPSIS analysis, 71 tomato accessions can be divided into 4 classes. Tomato accessions PL11, PC4, PC2, PC8, RL35, RC6, and RC10 had better flavor; accessions PC4, PC8, RC10, RL2, and RL35 had better tomato taste; and accessions PL11, PC2, and RC6 had better tomato odor. The concentrations of total soluble solids, fructose, glucose, and citric acid were shown to positively contribute to tomato taste. Tomato odor was mainly derived from 15 volatiles, namely, 1-hexanol, (Z)-3-hexen-1-ol, hexanal, (E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, (E,E)-2,4-decadienal, (Z)-3,7-dimethyl-2,6-octadieal, 2,6,6-timethyl-1-cyclohexene-1-carboxaldehyde, (2E)-3-(3-pentyl-2-oxiranyl)acrylaldehyde, 6-methyl-5-hepten-2-one, (E)-6,10-dimetyl-5,9-undecadien-2-one, methyl salicylate, 4-allyl-2-methoxyphenol, and 2-isobutylthiazole. Significant positive correlations (P < 0.05) were detected between the compound concentrations and flavor scores. The above-mentioned compounds can be used as parameters for the evaluation of flavor characteristics and as potential targets to improve the flavor quality of tomato varieties.
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Affiliation(s)
- Guoting Cheng
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Peipei Chang
- Institute of Agricultural Sciences, Dezhou, China
| | - Yuanbo Shen
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Liting Wu
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Ahmed H. El-Sappah
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- Department of Genetics, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Fei Zhang
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- *Correspondence: Fei Zhang,
| | - Yan Liang
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- Yan Liang,
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Hayakawa F, Ando A, Kazami Y, Nakano Y, Zhao T, Nakano A. Multiple Evaluation of Flavor and Texture in Tomatoes Produced under Long-term Hydroponic Culture That Identifies the Differences among Cultivars and Harvest Periods. J JPN SOC FOOD SCI 2019. [DOI: 10.3136/nskkk.66.408] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fumiyo Hayakawa
- Food Research Institute, National Agriculture and Food Research Organization
| | - Akira Ando
- Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization
| | - Yukari Kazami
- Food Research Institute, National Agriculture and Food Research Organization
| | - Yuko Nakano
- Food Research Institute, National Agriculture and Food Research Organization
| | | | - Akimasa Nakano
- Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization
- Research Council’s Secretariat, MAFF
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27
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Li J, Di T, Bai J. Distribution of Volatile Compounds in Different Fruit Structures in Four Tomato Cultivars. Molecules 2019; 24:E2594. [PMID: 31319482 PMCID: PMC6681445 DOI: 10.3390/molecules24142594] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/05/2019] [Accepted: 07/14/2019] [Indexed: 12/02/2022] Open
Abstract
Distribution of volatile compounds in different fruit structures were analyzed in four tomato cultivars by headspace-solid-phase microextraction (SPME)-gas chromatography-mass spectrometry (GC-MS). A total of 36 volatile compounds were identified in fruit samples, which were primarily aldehydes, hydrocarbons, alcohols, ketones, furans, esters, nitrogen compounds, and sulfur and nitrogen-containing heterocyclic compounds. The volatile compositions in pericarp (PE), septa and columella (SC), locular gel and seeds (LS), and stem end (SE) tissues showed different profiles. The PE tissue showed the highest total volatile concentration due to a high abundance of aldehydes, especially cis-3-hexenal and benzaldehyde. Meanwhile, it showed higher aromatic proportion and herbaceous series intensity than other tissues. Floral and fruity series showed higher intensity in SC and LS tissues. The concentration of alcohols in the LS was higher than that in other tissues in association with the higher abundances of 2-methyl propanol, 3-methyl butanol, and 2-methyl butanol. However, the numbers and concentrations of volatile compounds, especially cis-3-hexenal, benzaldehyde, and geranyl acetone were lower in SE than in the other tissues, indicating less tomato aromas in SE. SE tissues were also lacking in floral and fruity characteristic compounds, such as geranyl acetone, 1-nitro-pentane, and 1-nitro-2-phenylethane. "FL 47" contained more volatile compounds than the other three, and the contents of aldehydes, ketones and oxygen-containing heterocyclic compounds in the "Tygress" fruit were higher than the other cultivars.
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Affiliation(s)
- Jian Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Taiju Di
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Jinhe Bai
- USDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Ft. Pierce, FL 34945, USA
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Paolo D, Bianchi G, Morelli CF, Speranza G, Campanelli G, Kidmose U, Lo Scalzo R. Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties. Food Chem 2019; 298:125062. [PMID: 31280088 DOI: 10.1016/j.foodchem.2019.125062] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 06/14/2019] [Accepted: 06/22/2019] [Indexed: 10/26/2022]
Abstract
The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.
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Affiliation(s)
- Dario Paolo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Via G. Venezian 26, 20133 Milan, Italy
| | - Giulia Bianchi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Via G. Venezian 26, 20133 Milan, Italy
| | - Carlo Francesco Morelli
- Dipartimento di Chimica, Università degli Studi di Milano, Via C. Golgi 19, 20133 Milan, Italy
| | - Giovanna Speranza
- Dipartimento di Chimica, Università degli Studi di Milano, Via C. Golgi 19, 20133 Milan, Italy
| | - Gabriele Campanelli
- CREA-OF, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63077 Stella di Monsampolo (AP), Italy
| | - Ulla Kidmose
- Department of Food Science - Food Quality Perception & Society, Aarhus University, Kirstinebjergvej 10, 5792 Årslev, Denmark
| | - Roberto Lo Scalzo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Via G. Venezian 26, 20133 Milan, Italy.
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Ilahy R, Tlili I, Siddiqui MW, Hdider C, Lenucci MS. Inside and Beyond Color: Comparative Overview of Functional Quality of Tomato and Watermelon Fruits. FRONTIERS IN PLANT SCIENCE 2019; 10:769. [PMID: 31263475 PMCID: PMC6585571 DOI: 10.3389/fpls.2019.00769] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Accepted: 05/28/2019] [Indexed: 05/15/2023]
Abstract
The quali-quantitative evaluation and the improvement of the levels of plant bioactive secondary metabolites are increasingly gaining consideration by growers, breeders and processors, particularly in those fruits and vegetables that, due to their supposed health promoting properties, are considered "functional." Worldwide, tomato and watermelon are among the main grown and consumed crops and represent important sources not only of dietary lycopene but also of other health beneficial bioactives. Tomato and watermelon synthesize and store lycopene as their major ripe fruit carotenoid responsible of their typical red color at full maturity. It is also the precursor of some characteristic aroma volatiles in both fruits playing, thus, an important visual and olfactory impact in consumer choice. While sharing the same main pigment, tomato and watermelon fruits show substantial biochemical and physiological differences during ripening. Tomato is climacteric while watermelon is non-climacteric; unripe tomato fruit is green, mainly contributed by chlorophylls and xanthophylls, while young watermelon fruit mesocarp is white and contains only traces of carotenoids. Various studies comparatively evaluated in vivo pigment development in ripening tomato and watermelon fruits. However, in most cases, other classes of compounds have not been considered. We believe this knowledge is fundamental for targeted breeding aimed at improving the functional quality of elite cultivars. Hence, in this paper, we critically review the recent understanding underlying the biosynthesis, accumulation and regulation of different bioactive compounds (carotenoids, phenolics, aroma volatiles, and vitamin C) during tomato and watermelon fruit ripening. We also highlight some concerns about possible harmful effects of excessive uptake of bioactive compound on human health. We found that a complex interweaving of anabolic, catabolic and recycling reactions, finely regulated at multiple levels and with temporal and spatial precision, ensures a certain homeostasis in the concentrations of carotenoids, phenolics, aroma volatiles and Vitamin C within the fruit tissues. Nevertheless, several exogenous factors including light and temperature conditions, pathogen attack, as well as pre- and post-harvest manipulations can drive their amounts far away from homeostasis. These adaptive responses allow crops to better cope with abiotic and biotic stresses but may severely affect the supposed functional quality of fruits.
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Affiliation(s)
- Riadh Ilahy
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Imen Tlili
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Mohammed Wasim Siddiqui
- Department of Food Science and Postharvest Technology, Bihar Agricultural University, Bhagalpur, India
| | - Chafik Hdider
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento (DiSTeBA), Lecce, Italy
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Qiu J, Acharya P, Jacobs DM, Boom RM, Schutyser MA. A systematic analysis on tomato powder quality prepared by four conductive drying technologies. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Skolik P, McAinsh MR, Martin FL. ATR-FTIR spectroscopy non-destructively detects damage-induced sour rot infection in whole tomato fruit. PLANTA 2019; 249:925-939. [PMID: 30488286 DOI: 10.1007/s00425-018-3060-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Accepted: 11/23/2018] [Indexed: 05/20/2023]
Abstract
ATR-FTIR spectroscopy with subsequent multivariate analysis non-destructively identifies plant-pathogen interactions during disease progression, both directly and indirectly, through alterations in the spectral fingerprint. Plant-environment interactions are essential to understanding crop biology, optimizing crop use, and minimizing loss to ensure food security. Damage-induced pathogen infection of delicate fruit crops such as tomato (Solanum lycopersicum) are therefore important processes related to crop biology and modern horticulture. Fruit epidermis as a first barrier at the plant-environment interface, is specifically involved in environmental interactions and often shows substantial structural and functional changes in response to unfavourable conditions. Methods available to investigate such systems in their native form, however, are limited by often required and destructive sample preparation, or scarce amounts of molecular level information. To explore biochemical changes and evaluate diagnostic potential for damage-induced pathogen infection of cherry tomato (cv. Piccolo) both directly and indirectly, mid-infrared (MIR) spectroscopy was applied in combination with exploratory multivariate analysis. ATR-FTIR fingerprint spectra (1800-900 cm-1) of healthy, damaged or sour rot-infected tomato fruit were acquired and distinguished using principal component analysis and linear discriminant analysis (PCA-LDA). Main biochemical constituents of healthy tomato fruit epidermis are characterized while multivariate analysis discriminated subtle biochemical changes distinguishing healthy tomato from damaged, early or late sour rot-infected tomato indirectly based solely on changes in the fruit epidermis. Sour rot causing agent Geotrichum candidum was detected directly in vivo and characterized based on spectral features distinct from tomato fruit. Diagnostic potential for indirect pathogen detection based on tomato fruit skin was evaluated using the linear discriminant classifier (PCA-LDC). Exploratory and diagnostic analysis of ATR-FTIR spectra offers biological insights and detection potential for intact plant-pathogen systems as they are found in horticultural industries.
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Affiliation(s)
- Paul Skolik
- Lancaster Environment Centre, Lancaster University, Lancaster, UK
| | - Martin R McAinsh
- Lancaster Environment Centre, Lancaster University, Lancaster, UK.
| | - Francis L Martin
- School of Pharmacy and Biomedical Sciences, University of Central Lancashire, Preston, UK.
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Siddiqui MW, Lara I, Ilahy R, Tlili I, Ali A, Homa F, Prasad K, Deshi V, Lenucci MS, Hdider C. Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes. Compr Rev Food Sci Food Saf 2018; 17:1540-1560. [PMID: 33350145 DOI: 10.1111/1541-4337.12395] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/25/2018] [Accepted: 08/30/2018] [Indexed: 12/26/2022]
Abstract
Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas. Unfortunately, tomato fruit is highly perishable, resulting in important economic losses and posing a challenge to storage, logistic and supply management. This review summarizes the current knowledge on some important health-promoting and eating quality traits of tomato fruits after harvest and highlights the existence of substantial cultivar-to-cultivar variation in the postharvest evolution of the considered traits according to maturity stage at harvest and in response to postharvest manipulations. It also suggests the need for adapting postharvest procedures to the characteristics of each particular genotype to preserve the optimal quality of the fresh product.
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Affiliation(s)
- Mohammed Wasim Siddiqui
- Dept. of Food Science and Postharvest Technology, Bihar Agricultural Univ., Sabour - 813210, Bhagalpur, Bihar, India
| | - Isabel Lara
- Dept. de Quı́mica, Unitat de Postcollita-XaRTA, Univ. de Lleida, Rovira Roure 191, 25198 Lleida, Spain
| | - Riadh Ilahy
- Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia
| | - Imen Tlili
- Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The Univ. of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia
| | - Fozia Homa
- Dept. of Statistics, Mathematics, and Computer Appplication, Bihar Agricultural University, Sabour - 813210, Bhagalpur, Bihar, India
| | - Kamlesh Prasad
- Dept. of Food Engineering and Technology, Sant Longowal Inst. of Engineering and Technology, Longowal - 148106, Punjab, India
| | - Vinayak Deshi
- Dept. of Food Science and Postharvest Technology, Bihar Agricultural Univ., Sabour - 813210, Bhagalpur, Bihar, India
| | - Marcello Salvatore Lenucci
- Dipt. di Scienze e Tecnologie Biologiche ed Ambientali, Univ. del Salento (DiSTeBA), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy
| | - Chafik Hdider
- Lab. of Horticulture, Natl Agricultural Research Inst. of Tunisia (INRAT), Univ. of Carthage, Tunis, Rue Hédi Karray 2049 Ariana, Tunisia
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Paolo D, Bianchi G, Scalzo RL, Morelli CF, Rabuffetti M, Speranza G. The Chemistry behind Tomato Quality. Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801300927] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an important source of healthy constituents of the human diet. Despite the unique flavor characteristics of tomatoes, which make them extremely valuable in cooking, and their recognized beneficial role in the diet, the quality of tomato was traditionally only considered in connection to external appearances. As it happened with other highly requested crops, breeding programs of tomato focused their efforts on developing new varieties with higher yields and stress resistance, with better uniformity in fruit size, brighter color and prolonged shelf life. The downside of these strategies was that organoleptic features and nutritional value were often neglected, with a detrimental effect on commercial tomatoes. Over the last years, there has been an increase in consumers’ demand for tasty and healthy products. This aspect, paired with novel and multidisciplinary approaches to tomato research, allowed both sensory and nutritional qualities to be reconsidered as valuable parameters in breeding. In this review we describe the main chemical constituents of tomato, focusing on the flavor compounds (both volatile and non-volatile compounds) and secondary metabolites. Particular attention is paid to their beneficial effects on human health and their relevance to the overall quality of tomato.
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Affiliation(s)
- Dario Paolo
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Giulia Bianchi
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Roberto Lo Scalzo
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Carlo F. Morelli
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milano, Italy
| | - Marco Rabuffetti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, 20133 Milano, Italy
| | - Giovanna Speranza
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milano, Italy
- Istituto di Scienze e Tecnologie Molecolari (ISTM), CNR, 20133 Milano, Italy
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Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9863-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Cortina PR, Santiago AN, Sance MM, Peralta IE, Carrari F, Asis R. Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits. Metabolomics 2018; 14:57. [PMID: 30830349 DOI: 10.1007/s11306-018-1355-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Accepted: 03/22/2018] [Indexed: 01/06/2023]
Abstract
INTRODUCTION The process of tomato (Solanum lycopersicum) breeding has affected negatively the fruit organoleptic properties and this is evident when comparing modern cultivars with heirloom varieties. Flavor of tomato fruit is determined by a complex combination of volatile and nonvolatile metabolites that is not yet understood. OBJECTIVES The aim of this work was to provide an alternative approach to exploring the relationship between tomato odour/taste and volatile organic compounds (VOCs). METHODS VOC composition and organoleptic properties of seven Andean tomato landraces along with an edible wild species (Solanum pimpinellifolium) and four commercial varieties were characterized. Six hedonic traits were analyzed by a semitrained sensory panel to describe the organoleptic properties. Ninety-four VOCs were analyzed by headspace solid phase microextraction/gas chromatography-mass spectrometry (HS/SPME/GC-MS). The relationship between sensory data and VOCs was explored using an Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM). RESULTS AND CONCLUSION The results showed a strong preference by panelists for tomatoes of landraces than for commercial varieties and wild species. The predictive analysis by omeSOM showed 15 VOCs significantly associated to the typical and atypical tomato odour and taste. Moreover, omeSOM was used to predict the relationship of VOC ratios with sensory data. A total of 108 VOC ratios out of 8837 VOC ratios were predicted to be contributing to the typical and atypical tomato odour and taste. The metabolic origin of these flavor-associated VOCs and the metabolic point or target for breeding strategies were discussed.
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Affiliation(s)
- Pablo R Cortina
- INFIQC, Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, 5000, Córdoba, Argentina
| | - Ana N Santiago
- INFIQC, Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, 5000, Córdoba, Argentina
| | - María M Sance
- IADIZA, CCT-CONICET Mendoza, Parque General San Martín, 5500, Mendoza, Argentina
| | - Iris E Peralta
- IADIZA, CCT-CONICET Mendoza, Parque General San Martín, 5500, Mendoza, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional deCuyo y CCT CONICET Mendoza, Chacras de Coria, Lujan de Cuyo, 5505, Mendoza, Argentina
| | - Fernando Carrari
- Instituto de Biotecnología, Instituto Nacional de Tecnología Agropecuaria (IB-INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), PO Box 25, B1686WAA, Castelar, Argentina
- Departamento de Botânica, Instituto de Biociências, Universidade de São Paulo, Rua do Matão, 277, São Paulo, 05508-090, Brazil
| | - Ramón Asis
- CIBICI, Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, 5000, Córdoba, Argentina.
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GourdBase: a genome-centered multi-omics database for the bottle gourd (Lagenaria siceraria), an economically important cucurbit crop. Sci Rep 2018; 8:3604. [PMID: 29483591 PMCID: PMC5827520 DOI: 10.1038/s41598-018-22007-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 02/14/2018] [Indexed: 12/03/2022] Open
Abstract
GourdBase is an integrative data platform for the bottle gourd to examine its multifarious intuitive morphology and annotated genome. GourdBase consists of six main modules that store and interlink multi-omic data: the genome (with transcriptomic data integrated) module, the phenome module, the markers/QTLs module, the maps (genetic, physical and comparative) module, the cultivars module, and the publications module. These modules provide access to various type of data including the annotated reference genome sequence, gene models, transcriptomic data from various tissues, physical and comparative genome maps, molecular markers in different types, phenotypic data for featuring traits including fruit shape and umami taste, and quantitative trait loci (QTLs) that underlie these traits. GourdBase is intuitive, user-friendly and interlinked and is designed to allow researchers, breeders and trained farmers to browse, search and fetch information on interests and assist in genomics-driven studies and breeding. The knowledge base and web interface can be accessed at http://www.gourdbase.cn/.
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Qiu J, Vuist JE, Boom RM, Schutyser MA. Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.081] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Zhu Y, Sims CA, Klee HJ, Sarnoski PJ. Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice. J Food Sci 2017; 83:153-161. [DOI: 10.1111/1750-3841.13980] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Revised: 10/10/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Yaozhou Zhu
- Food Science and Human Nutrition Dept.; Univ. of Florida; Gainesville Fla. U.S.A
| | - Charles A. Sims
- Food Science and Human Nutrition Dept.; Univ. of Florida; Gainesville Fla. U.S.A
| | - Harry J. Klee
- Horticulture Dept.; Univ. of Florida; Gainesville Fla. 32611 U.S.A
| | - Paul J. Sarnoski
- Food Science and Human Nutrition Dept.; Univ. of Florida; Gainesville Fla. U.S.A
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Berger B, Baldermann S, Ruppel S. The plant growth-promoting bacterium Kosakonia radicincitans improves fruit yield and quality of Solanum lycopersicum. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4865-4871. [PMID: 28382622 DOI: 10.1002/jsfa.8357] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 03/30/2017] [Accepted: 04/01/2017] [Indexed: 05/25/2023]
Abstract
BACKGROUND Production and the quality of tomato fruits have a strong economic relevance. Microorganisms such as the plant growth-promoting bacterium (PGPB) Kosakonia radicincitans (DSM 16656) have been demonstrated to improve shoot and root growth of young tomato plants, but data on yield increase and fruit quality by K. radicincitans are lacking. RESULTS This study investigated how K. radicincitans affects tomato fruits. After inoculation of tomato seeds with K. radicincitans or a sodium chloride buffer control solution, stalk length, first flowering and the amount of ripened fruits produced by inoculated and non-inoculated plants were monitored over a period of 21 weeks. Inoculation of tomato seeds with K. radicincitans accelerated flowering and ripening of tomato fruits. Sugars, acidity, amino acids, volatile organic compounds and carotenoids in the fruits were also analyzed. CONCLUSION It was found that the PGPB K. radicincitans affected the amino acid, sugar and volatile composition of ripened fruits, contributing to a more pleasant-tasting fruit without forfeiting selected quality indicators. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Beatrice Berger
- Leibniz-Institute of Vegetable and Ornamental Crops e.V., Grossbeeren, Germany
| | - Susanne Baldermann
- Leibniz-Institute of Vegetable and Ornamental Crops e.V., Grossbeeren, Germany
- Institute of Nutritional Science, University of Potsdam, Nuthetal, Germany
| | - Silke Ruppel
- Leibniz-Institute of Vegetable and Ornamental Crops e.V., Grossbeeren, Germany
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40
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Impact of processing on odour-active compounds of a mixed tomato-onion puree. Food Chem 2017; 228:14-25. [DOI: 10.1016/j.foodchem.2017.01.135] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 01/20/2017] [Accepted: 01/27/2017] [Indexed: 11/21/2022]
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41
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Wang L, Qian C, Bai J, Luo W, Jin C, Yu Z. Difference in volatile composition between the pericarp tissue and inner tissue of tomato (Solanum lycopersicum) fruit. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13387] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Libin Wang
- College of Horticulture; Nanjing Agricultural University; Nanjing 210095, People's Republic of China
| | - Chunlu Qian
- School of Food Science and Technology; Yangzhou University; Yangzhou 225127, People's Republic of China
| | - Jinhe Bai
- U.S. Horticultural Research Laboratory; USDA, ARS; Fort Pierce, Florida, 34945
| | - Weiqi Luo
- U.S. Horticultural Research Laboratory; USDA, ARS; Fort Pierce, Florida, 34945
| | - Changhai Jin
- School of Food Science and Technology; Yangzhou University; Yangzhou 225127, People's Republic of China
| | - Zhifang Yu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095, People's Republic of China
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Chew BL, Fisk ID, Fray R, Tucker GA, Bodi Z, Ferguson A, Xia W, Seymour GB. The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes. PLANT CELL REPORTS 2017; 36:81-87. [PMID: 27662835 DOI: 10.1007/s00299-016-2058-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Accepted: 09/13/2016] [Indexed: 05/05/2023]
Abstract
This study highlights the changes in umami-related nucleotide and glutamate levels when the AMP deaminase gene was elevated in transgenic tomato. Taste is perceived as one of a combination of five sensations, sweet, sour, bitter, salty, and umami. The umami taste is best known as a savoury sensation and plays a central role in food flavour, palatability, and eating satisfaction. Umami flavour can be imparted by the presence of glutamate and is greatly enhanced by the addition of ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP). The production of IMP is regulated by the enzyme adenosine monophosphate (AMP) deaminase which functions to convert AMP into IMP. We have generated transgenic tomato (Solanum lycopersicum) lines over expressing AMP deaminase under the control of a fruit-specific promoter. The transgenic lines showed substantially enhanced levels of AMP deaminase expression in comparison to the wild-type control. Elevated AMP deaminase levels resulted in the reduced accumulation of glutamate and increased levels of the umami nucleotide GMP. AMP concentrations were unchanged. The effects on the levels of glutamate and GMP were unexpected and are discussed in relation to the metabolite flux within this pathway.
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Affiliation(s)
- Bee Lynn Chew
- School of Biological Sciences, Universiti Sains Malaysia, 11800, Penang, Malaysia
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Ian D Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Rupert Fray
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Gregory A Tucker
- Division of Nutritional Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Zsuzsanna Bodi
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Alison Ferguson
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Wei Xia
- Division of Nutritional Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
| | - Graham B Seymour
- Division of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
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Narula K, Ghosh S, Aggarwal PR, Sinha A, Chakraborty N, Chakraborty S. Comparative Proteomics of Oxalate Downregulated Tomatoes Points toward Cross Talk of Signal Components and Metabolic Consequences during Post-harvest Storage. FRONTIERS IN PLANT SCIENCE 2016; 7:1147. [PMID: 27555852 PMCID: PMC4977721 DOI: 10.3389/fpls.2016.01147] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Accepted: 07/18/2016] [Indexed: 06/06/2023]
Abstract
Fruits of angiosperms evolved intricate regulatory machinery for sensorial attributes and storage quality after harvesting. Organic acid composition of storage organs forms the molecular and biochemical basis of organoleptic and nutritional qualities with metabolic specialization. Of these, oxalic acid (OA), determines the post-harvest quality in fruits. Tomato (Solanum lycopersicum) fruit has distinctive feature to undergo a shift from heterotrophic metabolism to carbon assimilation partitioning during storage. We have earlier shown that decarboxylative degradation of OA by FvOXDC leads to acid homeostasis besides increased fungal tolerance in E8.2-OXDC tomato. Here, we elucidate the metabolic consequences of oxalate down-regulation and molecular mechanisms that determine organoleptic features, signaling and hormonal regulation in E8.2-OXDC fruit during post-harvest storage. A comparative proteomics approach has been applied between wild-type and E8.2-OXDC tomato in temporal manner. The MS/MS analyses led to the identification of 32 and 39 differentially abundant proteins associated with primary and secondary metabolism, assimilation, biogenesis, and development in wild-type and E8.2-OXDC tomatoes, respectively. Next, we interrogated the proteome data using correlation network analysis that identified significant functional hubs pointing toward storage related coinciding processes through a common mechanism of function and modulation. Furthermore, physiochemical analyses exhibited reduced oxalic acid content with concomitant increase in citric acid, lycopene and marginal decrease in malic acid in E8.2-OXDC fruit. Nevertheless, E8.2-OXDC fruit maintained an optimal pH and a steady state acid pool. These might contribute to reorganization of pectin constituent, reduced membrane leakage and improved fruit firmness in E8.2-OXDC fruit with that of wild-type tomato during storage. Collectively, our study provides insights into kinetically controlled protein network, identified regulatory module for pathway formulation and provide basis toward understanding the context of storage quality maintenance as a consequence of oxalate downregulation in the sink organ.
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Xiao Z, Wu Q, Niu Y, Liu Q, Chen F, Ma N, Zhou X, Zhu J. Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0622-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Folta KM, Klee HJ. Sensory sacrifices when we mass-produce mass produce. HORTICULTURE RESEARCH 2016; 3:16032. [PMID: 27602229 PMCID: PMC4942566 DOI: 10.1038/hortres.2016.32] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Accepted: 06/14/2016] [Indexed: 05/17/2023]
Abstract
Plant breeders have been extremely successful at driving genetic improvements in crops. However, 'improvements' are truly a question of perspective. Over the last one-hundred years most plant genetic innovations have been driven by industry demand. Larger fruits, heavier yields, uniformity, increased resistance to disease and better shipping quality are just a few of the traits that have ensured profits on the farm and affordable food for consumers. However, these milestones have come at the expense of sensory qualities, which have been sacrificed in exchange for practical production objectives. With a base of industry-sufficient genetics, today's breeders can now turn to the consumer for guidance in defining critical desires. New approaches to plant breeding start with the analysis of consumer preferences, and then merge them with modern genomics and analytical chemistry tools. The result is the next generation of crops that meet supply chain demands while presenting improvements in flavor, nutrition, color, aroma and texture. This review analyzes the approach of consumer-assisted selection as it has been applied to tomato and strawberry, two complementary annual crops that have been intensively bred to meet industry expectations. Current breeding efforts start with the consumer, with the objective of reclaiming lost sensory qualities.
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Affiliation(s)
- Kevin M Folta
- Horticultural Sciences Department, Plant Innovation Center and The Graduate Program for Plant Molecular and Cellular Biology, University of Florida, Gainesville, FL 32606, USA
| | - Harry J Klee
- Horticultural Sciences Department, Plant Innovation Center and The Graduate Program for Plant Molecular and Cellular Biology, University of Florida, Gainesville, FL 32606, USA
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46
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Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.055] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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47
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Koutidou M, Grauwet T, Acharya P. Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Kiferle C, Fantini E, Bassolino L, Povero G, Spelt C, Buti S, Giuliano G, Quattrocchio F, Koes R, Perata P, Gonzali S. Tomato R2R3-MYB Proteins SlANT1 and SlAN2: Same Protein Activity, Different Roles. PLoS One 2015; 10:e0136365. [PMID: 26308527 PMCID: PMC4556288 DOI: 10.1371/journal.pone.0136365] [Citation(s) in RCA: 96] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 07/31/2015] [Indexed: 12/02/2022] Open
Abstract
Anthocyanins are water-soluble polyphenolic compounds with a high nutraceutical value. Despite the fact that cultivated tomato varieties do not accumulate anthocyanins in the fruit, the biosynthetic pathway can be activated in the vegetative organs by several environmental stimuli. Little is known about the molecular mechanisms regulating anthocyanin synthesis in tomato. Here, we carried out a molecular and functional characterization of two genes, SlAN2 and SlANT1, encoding two R2R3-MYB transcription factors. We show that both can induce ectopic anthocyanin synthesis in transgenic tomato lines, including the fruit. However, only SlAN2 acts as a positive regulator of anthocyanin synthesis in vegetative tissues under high light or low temperature conditions.
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Affiliation(s)
- Claudia Kiferle
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant'Anna, Pisa, Italy
| | - Elio Fantini
- Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Center, Rotondella (MT), Italy
| | - Laura Bassolino
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant'Anna, Pisa, Italy
| | - Giovanni Povero
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant'Anna, Pisa, Italy
- Swammerdam Institute of Life Sciences, University of Amsterdam, Graduate School Experimental Plant Sciences, Amsterdam, The Netherlands
| | - Cornelis Spelt
- Swammerdam Institute of Life Sciences, University of Amsterdam, Graduate School Experimental Plant Sciences, Amsterdam, The Netherlands
| | - Sara Buti
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant'Anna, Pisa, Italy
| | - Giovanni Giuliano
- Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, Roma, Italy
| | - Francesca Quattrocchio
- Swammerdam Institute of Life Sciences, University of Amsterdam, Graduate School Experimental Plant Sciences, Amsterdam, The Netherlands
| | - Ronald Koes
- Swammerdam Institute of Life Sciences, University of Amsterdam, Graduate School Experimental Plant Sciences, Amsterdam, The Netherlands
| | - Pierdomenico Perata
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant'Anna, Pisa, Italy
| | - Silvia Gonzali
- PlantLab, Institute of Life Sciences, Scuola Superiore Sant'Anna, Pisa, Italy
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49
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50
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Du X, Song M, Baldwin E, Rouseff R. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars. Food Chem 2015; 65:5198-5208. [PMID: 25308674 DOI: 10.1021/acs.jafc.7b01108] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/19/2023]
Abstract
Ten sulphur volatiles were observed in two Florida tomato cultivars ('Tasti-Lee' and 'FL 47') harvested at three maturity stages (breaker, turning, and pink) using gas chromatography with a pulsed flame photometric detector (GC-PFPD). Eight PFPD peaks were identified using retention values from authentic sulphur standards and GC-MS characteristic masses. Seven were quantified using an internal standard combined with external calibration curves. Dimethyl sulphide, dimethyl disulphide, dimethyl trisulphide 2-propylthiazole and 2-s-butylthiazole were newly identified in fresh tomatoes. Principal component analysis of sulphur volatiles indicated that there were appreciable maturity stage differences clustered in separate quadrants. GC-olfactometry (GC-O) identified 50 aroma-active compounds in 'Tasti-Lee', with 10 reported as odorants in fresh tomatoes for the first time. Four sulphur volatiles exhibited aroma activity, including two of the newly-reported fresh tomato sulphur volatiles, 2-s-butylthiazole and dimethyl sulphide. GC-O aroma profiling indicated that the most intense aroma category was earthy-musty, followed by fruity-floral, green-grassy, sweet-candy and sweaty-stale-sulphurous.
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Affiliation(s)
- Xiaofen Du
- Citrus Research and Education Centre, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA.
| | - Mei Song
- Citrus Research and Education Centre, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
| | - Elizabeth Baldwin
- Citrus and Other Subtropical Products, Horticultural Research Laboratory, USDA-ARS, Ft. Pierce, FL 33881, USA
| | - Russell Rouseff
- Citrus Research and Education Centre, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
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