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Guan S, Liu C, Yao Z, Wan H, Ruan M, Wang R, Ye Q, Li Z, Zhou G, Cheng Y. Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques. Foods 2024; 13:1279. [PMID: 38672951 PMCID: PMC11048788 DOI: 10.3390/foods13081279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 04/09/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Volatile organic compounds (VOCs) play a significant role in influencing the flavor quality of cherry tomatoes (Solanum lycopersicum var. cerasiforme). The scarcity of systematic analysis of VOCs in cherry tomatoes can be attributed to the constraints imposed by detection technology and other contributing factors. In this study, the cherry tomato cultivar var. 'Zheyingfen1' was chosen due to its abundant fruit flavor. Two detection technology platforms, namely the commonly employed headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the most advanced headspace solid-phase microextraction-full two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS), were employed in the analysis. The VOCs of cherry tomato cultivar var. 'Zheyingfen1' fruits at red ripening stage were detected. A combined total of 1544 VOCs were detected using the two aforementioned techniques. Specifically, 663 VOCs were identified by through the HS-SPME-GC-MS method, 1026 VOCs were identified by through the HS-SPME-GC×GC-TOFMS, and 145 VOCs were identified by both techniques. The identification of β-ionone and (E)-2-nonenal as the principal VOCs was substantiated through the application of the relative odor activity value (rOAV) calculation and subsequent analysis. Based on the varying contribution rates of rOAV, the analysis of sensory flavor characteristics revealed that cherry tomato cultivar var. 'Zheyingfen1' predominantly exhibited green and fatty attributes, accompanied by elements of fresh and floral flavor characteristics. In conclusion, our study conducted a comprehensive comparison of the disparities between these two methodologies in detecting VOCs in cherry tomato fruits. Additionally, we systematically analyzed the VOC composition and sensory flavor attributes of the cherry tomato cultivar var. 'Zheyingfen1'. This research serves as a significant point of reference for investigating the regulatory mechanisms underlying the development of volatile flavor quality in cherry tomatoes.
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Affiliation(s)
- Sihui Guan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
- College of Agriculture, Shihezi University, Shihezi 832003, China
| | - Chenxu Liu
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Zhuping Yao
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Hongjian Wan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Meiying Ruan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Rongqing Wang
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Qingjing Ye
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Zhimiao Li
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Guozhi Zhou
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Yuan Cheng
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
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Zhang J, Liu S, Zhu X, Chang Y, Wang C, Ma N, Wang J, Zhang X, Lyu J, Xie J. A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds. PLANTS (BASEL, SWITZERLAND) 2023; 12:2947. [PMID: 37631159 PMCID: PMC10457953 DOI: 10.3390/plants12162947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 07/23/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023]
Abstract
Tomatoes (Lycopersicon esculentum) are the most valuable vegetable crop in the world. This study identified the morphological characteristics, vitamin content, etc., from 15 tomato varieties in total, that included five each from the three experimental types, during the commercial ripening period. The results showed that the hardness with peel and the moisture content of tasty tomatoes were 157.81% and 54.50%, and 3.16% and 1.90% lower than those of regular tomatoes and cherry tomatoes, respectively, while the soluble solids were 60.25% and 20.79% higher than those of the latter two types. In addition, the contents of vitamin C, lycopene, fructose, glucose, and total organic acids of tasty tomatoes were higher than those of regular tomatoes and cherry tomatoes. A total of 110 volatile compounds were detected in the 15 tomato varieties. The average volatile compound content of tasty tomatoes was 57.94% higher than that of regular tomatoes and 15.24% higher than that of cherry tomatoes. Twenty of the 34 characteristic tomato aroma components were identified in tasty tomatoes, with fruity and green being the main odor types. Ten characteristic aroma components in regular tomatoes were similar to those of tasty tomatoes; ten types of cherry tomatoes had floral and woody aromas as the main odor types. The flavor sensory score was significantly positively correlated with the content of soluble solids, fructose, glucose, citric acid, fumaric acid, and β-ionone (p < 0.01), and significantly negatively correlated with water content and firmness without peel. Regular, tasty, and cherry tomatoes were separated using principal component analysis, and the quality of tasty tomatoes was found to be better than cherry tomatoes, followed by regular tomatoes. These results provide valuable information for a comprehensive evaluation of fruit quality among tomato varieties to develop consumer guidelines.
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Affiliation(s)
- Jing Zhang
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
| | - Sitian Liu
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
| | - Xiumei Zhu
- Gansu Inspection and Testing Center for Agricultural Product Quality and Safety, Lanzhou 730000, China;
| | - Youlin Chang
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
| | - Cheng Wang
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
| | - Ning Ma
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
| | - Junwen Wang
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
| | - Xiaodan Zhang
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
| | - Jian Lyu
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
| | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Anning District, Yingmeng Village, Lanzhou 730070, China; (J.Z.); (S.L.); (Y.C.); (C.W.); (N.M.); (J.W.); (X.Z.); (J.L.)
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Hong Y, Zheng Q, Cheng L, Liu P, Xu G, Zhang H, Cao P, Zhou H. Identification and characterization of TMV-induced volatile signals in Nicotiana benthamiana: evidence for JA/ET defense pathway priming in congeneric neighbors via airborne (E)-2-octenal. Funct Integr Genomics 2023; 23:272. [PMID: 37568053 PMCID: PMC10421810 DOI: 10.1007/s10142-023-01203-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/02/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023]
Abstract
Plants release a mixture of volatile compounds when subjects to environmental stress, allowing them to transmit information to neighboring plants. Here, we find that Nicotiana benthamiana plants infected with tobacco mosaic virus (TMV) induces defense responses in neighboring congeners. Analytical screening of volatiles from N. benthamiana at 7 days post inoculation (dpi) using an optimized SPME-GC-MS method showed that TMV triggers the release of several volatiles, such as (E)-2-octenal, 6-methyl-5-hepten-2-one, and geranylacetone. Exposure to (E)-2-octenal enhances the resistance of N. benthamiana plants to TMV and triggers the immune system with upregulation of pathogenesis-related genes, such as NbPR1a, NbPR1b, NbPR2, and NbNPR1, which are related to TMV resistance. Furthermore, (E)-2-octenal upregulates jasmonic acid (JA) that levels up to 400-fold in recipient N. benthamiana plants and significantly affects the expression pattern of key genes in the JA/ET signaling pathway, such as NbMYC2, NbERF1, and NbPDF1.2, while the salicylic acid (SA) level is not significantly affected. Our results show for the first time that the volatile (E)-2-octenal primes the JA/ET pathway and then activates immune responses, ultimately leading to enhanced TMV resistance in adjacent N. benthamiana plants. These findings provide new insights into the role of airborne compounds in virus-induced interplant interactions.
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Affiliation(s)
- Yi Hong
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Qingxia Zheng
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
- Beijing Life Science Academy, Beijing, 102200, China
| | - Lingtong Cheng
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Pingping Liu
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
- Beijing Life Science Academy, Beijing, 102200, China
| | - Guoyun Xu
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
- Beijing Life Science Academy, Beijing, 102200, China
| | - Hui Zhang
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
- Beijing Life Science Academy, Beijing, 102200, China
| | - Peijian Cao
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China.
- Beijing Life Science Academy, Beijing, 102200, China.
| | - Huina Zhou
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China.
- Beijing Life Science Academy, Beijing, 102200, China.
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Nawrocka J, Szymczak K, Skwarek-Fadecka M, Małolepsza U. Toward the Analysis of Volatile Organic Compounds from Tomato Plants ( Solanum lycopersicum L.) Treated with Trichoderma virens or/and Botrytis cinerea. Cells 2023; 12:cells12091271. [PMID: 37174671 PMCID: PMC10177525 DOI: 10.3390/cells12091271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 04/15/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
Gray mold caused by Botrytis cinerea causes significant losses in tomato crops. B. cinerea infection may be halted by volatile organic compounds (VOCs), which may exhibit fungistatic activity or enhance the defense responses of plants against the pathogen. The enhanced VOC generation was observed in tomato (Solanum lycopersicum L.), with the soil-applied biocontrol agent Trichoderma virens (106 spores/1 g soil), which decreased the gray mold disease index in plant leaves at 72 hpi with B. cinerea suspension (1 × 106 spores/mL). The tomato leaves were found to emit 100 VOCs, annotated and putatively annotated, assigned to six classes by the headspace GCxGC TOF-MS method. In Trichoderma-treated plants with a decreased grey mold disease index, the increased emission or appearance of 2-hexenal, (2E,4E)-2,4-hexadienal, 2-hexyn-1-ol, 3,6,6-trimethyl-2-cyclohexen-1-one, 1-octen-3-ol, 1,5-octadien-3-ol, 2-octenal, octanal, 2-penten-1-ol, (Z)-6-nonenal, prenol, and acetophenone, and 2-hydroxyacetophenone, β-phellandrene, β-myrcene, 2-carene, δ-elemene, and isocaryophyllene, and β-ionone, 2-methyltetrahydrofuran, and 2-ethyl-, and 2-pentylfuran, ethyl, butyl, and hexyl acetate were most noticeable. This is the first report of the VOCs that were released by tomato plants treated with Trichoderma, which may be used in practice against B. cinerea, although this requires further analysis, including the complete identification of VOCs and determination of their potential as agents that are capable of the direct and indirect control of pathogens.
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Affiliation(s)
- Justyna Nawrocka
- Department of Plant Physiology and Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Banacha 12/16, 90-237 Lodz, Poland
| | - Kamil Szymczak
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland
| | - Monika Skwarek-Fadecka
- Department of Plant Physiology and Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Banacha 12/16, 90-237 Lodz, Poland
| | - Urszula Małolepsza
- Department of Plant Physiology and Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Banacha 12/16, 90-237 Lodz, Poland
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Ramadhany P, Irawan G. The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.2.148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate.
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H. El-Sappah A, Qi S, A. Soaud S, Huang Q, M. Saleh A, A. S. Abourehab M, Wan L, Cheng GT, Liu J, Ihtisham M, Noor Z, Rouf Mir R, Zhao X, Yan K, Abbas M, Li J. Natural resistance of tomato plants to Tomato yellow leaf curl virus. FRONTIERS IN PLANT SCIENCE 2022; 13:1081549. [PMID: 36600922 PMCID: PMC9807178 DOI: 10.3389/fpls.2022.1081549] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Accepted: 11/28/2022] [Indexed: 06/17/2023]
Abstract
Tomato yellow leaf curl virus (TYLCV) is one of the most harmful afflictions in the world that affects tomato growth and production. Six regular antagonistic genes (Ty-1, Ty-2, Ty-3, Ty-4, ty-5, and Ty-6) have been transferred from wild germplasms to commercial cultivars as TYLCV protections. With Ty-1 serving as an appropriate source of TYLCV resistance, only Ty-1, Ty-2, and Ty-3 displayed substantial levels of opposition in a few strains. It has been possible to clone three TYLCV opposition genes (Ty-1/Ty-3, Ty-2, and ty-5) that target three antiviral safety mechanisms. However, it significantly impacts obtaining permanent resistance to TYLCV, trying to maintain opposition whenever possible, and spreading opposition globally. Utilizing novel methods, such as using resistance genes and identifying new resistance resources, protects against TYLCV in tomato production. To facilitate the breeders make an informed decision and testing methods for TYLCV blockage, this study highlights the portrayal of typical obstruction genes, common opposition sources, and subatomic indicators. The main goal is to provide a fictitious starting point for the identification and application of resistance genes as well as the maturation of tomato varieties that are TYLCV-resistant.
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Affiliation(s)
- Ahmed H. El-Sappah
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Shiming Qi
- College of Agriculture and Ecological Engineering, Hexi University, Zhangye, China
| | - Salma A. Soaud
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Qiulan Huang
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Alaa M. Saleh
- Laboratory Medicine Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia
| | | | - Lingyun Wan
- Key Laboratory of Guangxi for High-quality Formation and Utilization of Dao-di Herbs, Guangxi Botanical Garden of Medicinal Plants, Nanning, China
| | - Guo-ting Cheng
- Shaanxi Key Laboratory of Chinese Jujube, College of Life Science, Yan’an University, Yan’an, China
| | - Jingyi Liu
- College of Horticulture, Northwest A&F University, Yangling, China
| | - Muhammad Ihtisham
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Zarqa Noor
- School of Chemical Engineering Beijing Institute of Technology, Beijing, China
| | - Reyazul Rouf Mir
- Division of Genetics and Plant Breeding, Faculty of Agriculture (FoA), SKUAST–Kashmir, Sopore, India
| | - Xin Zhao
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Kuan Yan
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Manzar Abbas
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Jia Li
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
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Deng Y, Liu R, Zheng M, Wang Z, Yu S, Zhou Y, Zhou Z, Diao J. From the First to Third Generation of Neonicotinoids: Implication for Saving the Loss of Fruit Quality and Flavor by Pesticide Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15415-15429. [PMID: 36451590 DOI: 10.1021/acs.jafc.2c06055] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Neonicotinoids can control crop pests with high efficiency and low cost and have quickly swept one-fourth of the global insecticide market since the launch of imidacloprid in 1991. Imidacloprid and acetamiprid, the first generation of neonicotinoids, and dinotefuran, the representative of third generation of neonicotinoids, were applied on tomato plants individually to investigate neonicotinoid effects on tomato fruit quality, especially on appearance parameters, sugar, acid, and aroma compounds. Compared with the control, fewer differences in the transcriptome profile, sugar, acid, and volatile organic compound (VOC) contents, and sensory analysis results were shown in dinotefuran treatments than in the other two treatments. Therefore, dinotefuran was more recommended to control pests of tomatoes with less loss of fruit flavor and quality as well as lower ecological risks.
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Affiliation(s)
- Yue Deng
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, College of Resources and Environment, Southwest University, Chongqing 400715, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Rui Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Meiling Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Zikang Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Simin Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Yihui Zhou
- Center of Disease Control and Prevention, Shijingshan District, Beijing 100043, China
| | - Zhiqiang Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
| | - Jinling Diao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Applied Chemistry, China Agricultural University, Beijing 100193, P.R. China
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Preparation and Characterization of Methyl Jasmonate Microcapsules and Their Preserving Effects on Postharvest Potato Tuber. Molecules 2022; 27:molecules27154728. [PMID: 35897905 PMCID: PMC9330717 DOI: 10.3390/molecules27154728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/27/2022] [Accepted: 07/09/2022] [Indexed: 12/04/2022] Open
Abstract
Potato tubers tend to sprout during long-term storage, resulting in quality deterioration and shortened shelf life. Restrictions on the use of chlorpropham, the major potato sprout suppressant, have led to a need to seek alternative methods. In this study, the effects of methyl jasmonate (MeJA) solutions and MeJA microcapsules on sprouting and other key quality attributes of the potato tuber were investigated. The results showed that the MeJA solution was most effective at 300 μmol L−1 according to TOPSIS analysis. To prepare MeJA microcapsules, the optimal formulation is with 0.04% emulsifier, 2.5% sodium alginate, 0.5% chitosan and 3% CaCl2. Compared to 300 μmol L−1 MeJA solution, MeJA microcapsules consumed a lower dose of MeJA but demonstrated a better retaining effect on the overall quality attributes of potato tubers. MeJA microcapsules are promising agents for the preservation of postharvest potato tubers.
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Zhang X, Han J, Zheng X, Yan J, Chen X, Zhou Q, Zhao X, Gu Q, Li P. Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation. Food Chem X 2022; 14:100344. [PMID: 35669456 PMCID: PMC9163696 DOI: 10.1016/j.fochx.2022.100344] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/02/2022] [Accepted: 05/21/2022] [Indexed: 01/04/2023] Open
Abstract
L. plantarum ZJ316 (ZJ316) was used as a starter for pickled mustard fermentation. ZJ316 inoculation could reduce the nitrite content of pickled mustard. The pickled mustard inoculated with ZJ316 exhibited more volatile components. ZJ316 could modulate the microbial community during pickled mustard fermentation ZJ316 as a starter could inhibit the growth of pathogenic bacteria.
The potential of Lactiplantibacillus plantarum ZJ316 (ZJ316) as a starter culture for quality improvement and microbial community regulation in pickled mustard fermentation was elucidated in this study. Our results show that ZJ316 can deter the occurrence of nitrite peaks and maintain the nitrite content of pickled mustard at a low level (0.34 mg/kg). The headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry results indicate that ZJ316 gives a good flavor to pickled mustard. According to the 16S rDNA results, Firmicutes were the predominant microbiota after inoculation with ZJ316, and the abundances of Citrobacter, Enterobacter, and Proteus decreased simultaneously. In addition, antibacterial activity analysis showed that the supernatant of pickled mustard inoculated with ZJ316 had a significant inhibitory effect on Staphylococcus aureus D48, Escherichia coli DH5α, and Listeria monocytogenes LM1. In conclusion, L. plantarum ZJ316 has potential for use as an ideal starter in the process of vegetable fermentation.
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Liu Z, Wu X, Liu H, Zhang M, Liao W. DNA methylation in tomato fruit ripening. PHYSIOLOGIA PLANTARUM 2022; 174:e13627. [PMID: 35040145 DOI: 10.1111/ppl.13627] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Accepted: 01/05/2022] [Indexed: 06/14/2023]
Abstract
Fleshy fruit, the most economical and nutritional value unique to flowering plants, is an important part of our daily diet. Previous studies have shown that fruit ripening is regulated by transcription factors and the plant hormone ethylene, but recent research has also shown that epigenetics also plays an essential role, especially DNA methylation. DNA methylation is the process of transferring -CH3 to the fifth carbon of cytosine residues under the action of methyltransferase to form 5-methylcytosine (5-mC). So far, most works have been focused on tomato. Tomato ripening is dynamically regulated by DNA methylation and demethylation, but the understanding of this mechanism is still in its infancy. The dysfunction of a DNA demethylase, DEMETER-like DNA demethylases 2 (DML2), prevents the ripening of tomato fruits, but immature fruits ripen prematurely under the action of DNA methylation inhibitors. Additionally, studies have shown that the relationship between fruit quality and DNA methylation is not linear, but the specific molecular mechanism is still unclear. Here, we review the recent advances in the role of DNA methylation in tomato fruit ripening, the interaction of ripening transcription factors and DNA methylation, and its effects on quality. Then, a number of questions for future research of DNA methylation regulation in tomato fruit ripening is proposed.
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Affiliation(s)
- Zhiya Liu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Xuetong Wu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Huwei Liu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Meiling Zhang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Weibiao Liao
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
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El- Sappah AH, Elrys AS, Desoky ESM, Zhao X, Bingwen W, El-Sappah HH, Zhu Y, Zhou W, Zhao X, Li J. Comprehensive genome wide identification and expression analysis of MTP gene family in tomato ( Solanum lycopersicum) under multiple heavy metal stress. Saudi J Biol Sci 2021; 28:6946-6956. [PMID: 34866994 PMCID: PMC8626246 DOI: 10.1016/j.sjbs.2021.07.073] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 06/22/2021] [Accepted: 07/26/2021] [Indexed: 11/24/2022] Open
Abstract
Plant metal tolerance proteins (MTPs) play major roles in enhancing resistance to heavy metal tolerance and homeostasis. However, the role of MTPs genes in tomato, which is one of the most popular crops, is still largely limited. Hence, we investigated genome-wide study of tomato MTPs, including phylogenetic, duplication, gene structure, gene ontology and previous transcriptomic data analysis. Moreover, the MTPs expression behaviour under various heavy metals stress has rarely been investigated. In the current study, eleven MTP candidate genes were genome-wide identified and classified into three major groups; Mn-cation diffusion facilitators (CDFs), Fe/Zn-CDFs, and Zn-CDFs based on the phylogeny. Structural analysis of SlMTPs showed high gene similarity within the same group with cation_efflux or ZT_dimerdomains. Evolutionary analysis revealed that segmental duplication contributed to the expansion of the SlMTP family. Gene ontology further showed the vital roles of MTPs in metal-related processes. Tissue-specific expression profiling exhibited similar expression patterns in the same group, whereas gene expression varied among groups. The MTPs expression was evaluated after tomato treatments by five divalent heavy metals (Cd2+, Co2+, Mn2+, Zn2+, and Fe2+). SlMTP genes displayed differential responses in either plant leaves or roots under heavy metals treatments. Nine and ten SlMTPs responded to at least one metal ion treatment in leaves and roots, respectively. In addition SlMTP1, SlMTP3, SlMTP4, SlMTP8, SlMTP10 and SlMTP11 exhibited the highest expression responses in most of heavy metals treatments. Overall, our findings presented a standpoint on the evolution of MTPs and their evolution in tomato and paved the way for additional functional characterization under heavy metal toxicity.
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Affiliation(s)
- Ahmed H. El- Sappah
- School of Agriculture, Forestry, and Food Engineering, Yibin University, Yibin 644000, Sichuan, China
- Genetics Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt
| | - Ahmed S. Elrys
- Soil Science Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt
| | - El-Sayed M. Desoky
- Botany Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt
| | - Xia Zhao
- School of Agriculture, Forestry, and Food Engineering, Yibin University, Yibin 644000, Sichuan, China
| | - Wang Bingwen
- School of Agriculture, Forestry, and Food Engineering, Yibin University, Yibin 644000, Sichuan, China
| | | | - Yumin Zhu
- School of Agriculture, Forestry, and Food Engineering, Yibin University, Yibin 644000, Sichuan, China
| | - Wanhai Zhou
- School of Agriculture, Forestry, and Food Engineering, Yibin University, Yibin 644000, Sichuan, China
| | - Xianming Zhao
- School of Agriculture, Forestry, and Food Engineering, Yibin University, Yibin 644000, Sichuan, China
| | - Jia Li
- School of Agriculture, Forestry, and Food Engineering, Yibin University, Yibin 644000, Sichuan, China
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12
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Cheng GT, Li YS, Qi SM, Wang J, Zhao P, Lou QQ, Wang YF, Zhang XQ, Liang Y. SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles. Foods 2021; 10:2678. [PMID: 34828962 PMCID: PMC8621488 DOI: 10.3390/foods10112678] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/20/2021] [Accepted: 10/26/2021] [Indexed: 11/27/2022] Open
Abstract
The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The volatile contents were measured in tomato fruits using gas chromatography-mass spectrometry. The scores of tomato taste and odor characteristics were evaluated according to hedonistic taste and olfaction. It was found that the content of fatty acid-derived volatiles accounted for more than half of the total volatiles that had grassy and fatty aromas. Phenylpropane-derived volatiles had irritation and floral aromas. Branched-chain amino acid-derived volatiles had a caramel aroma. Carotenoid-derived volatiles had floral, fruity, fatty, and sweet-like aromas, preferred by consumers. A lack of carotenoid-derived volatiles affected the flavor quality of tomato fruits. The accumulation of carotenoid-derived volatiles is regulated by carotenoid cleavage oxygenases (CCDs). A tissue-specific expression analysis of the SlCCD genes revealed that the expression levels of SlCCD1A and SlCCD1B were higher in tomato fruits than in other tissues. The expression levels of SlCCD1A and SlCCD1B were consistent with the trend of the carotenoid-derived volatile contents. The expression of SlCCD1A was higher than that for SlCCD1B. A bioinformatics analysis revealed that SlCCD1A was more closely linked to carotenoid metabolism than SlCCD1B. The overexpression of SlCCD1A indicated that it could cleave lycopene, α-carotene, and β-carotene to produce 6-methyl-5-hepten-2-one, geranylacetone, α-ionone, and β-ionone, increasing the floral, fruity, fatty, and sweet-like aromas of tomato fruits. The flavor quality of tomato fruits could be improved by overexpressing SlCCD1A.
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Affiliation(s)
- Guo-Ting Cheng
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
- Shaanxi Key Laboratory of Chinese Jujube, Yan’an University, Yan’an 716000, China; (Y.-F.W.); (X.-Q.Z.)
- College of Life Science, Yan’an University, Yan’an 716000, China
| | - Yu-Shun Li
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Shi-Ming Qi
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Jin Wang
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Pan Zhao
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Qian-Qi Lou
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
| | - Yan-Feng Wang
- Shaanxi Key Laboratory of Chinese Jujube, Yan’an University, Yan’an 716000, China; (Y.-F.W.); (X.-Q.Z.)
- College of Life Science, Yan’an University, Yan’an 716000, China
| | - Xiang-Qian Zhang
- Shaanxi Key Laboratory of Chinese Jujube, Yan’an University, Yan’an 716000, China; (Y.-F.W.); (X.-Q.Z.)
- College of Life Science, Yan’an University, Yan’an 716000, China
| | - Yan Liang
- College of Horticulture, Northwest A&F University, Xianyang 712100, China; (G.-T.C.); (Y.-S.L.); (S.-M.Q.); (J.W.); (P.Z.); (Q.-Q.L.)
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China
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13
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Tobaruela EDC, Gomes BL, Bonato VCDB, de Lima ES, Freschi L, Purgatto E. Ethylene and Auxin: Hormonal Regulation of Volatile Compound Production During Tomato ( Solanum lycopersicum L.) Fruit Ripening. FRONTIERS IN PLANT SCIENCE 2021; 12:765897. [PMID: 34956263 PMCID: PMC8702562 DOI: 10.3389/fpls.2021.765897] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 11/02/2021] [Indexed: 05/05/2023]
Abstract
As the auxin-ethylene interaction in climacteric fruit ripening has been highlighted, the hormonal regulation of aroma changes in climacteric fruits requires clarification. The influence of both phytohormones on the volatile organic compound (VOC) metabolism was evaluated during tomato (Solanum lycopersicum L.) fruit ripening. Tomato fruits cv. Micro-Tom and Sweet Grape at the mature green stage were randomly grouped according to treatment with ethylene (ETHY), auxin (IAA), or both (ETHY + IAA). At middle ripening, Micro-Tom ETHY + IAA fruits present VOC profiles similar to those of ETHY fruits, while Sweet Grape presents VOC profiles closer to those of IAA fruits. At full ripeness, Micro-Tom and Sweet Grape ETHY + IAA fruits show profiles closer to those of IAA fruits, suggesting that the auxin overlaps the ethylene effects. Aroma compounds positively correlated with consumer preferences (2-isobutylthiazole, 6-methyl-5-hepten-2-one, and others) are identified in both cultivars and have their contents affected by both hormone treatments. The transcription of genes related to the biosynthesis of important tomato VOCs that have fatty-acid and carotenoid precursors evidences their regulation by both plant hormones. Additionally, the results indicate that the observed effects on the VOC metabolism are not restricted to the Micro-Tom cultivar, as these are also observed in the Sweet Grape cultivar. In conclusion, ethylene and auxin directly regulate the metabolic pathways related to VOC formation, impacting tomato aroma formation during ripening since Micro-Tom fruits apparently at the same maturation stage have different aromas.
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Affiliation(s)
- Eric de Castro Tobaruela
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
| | - Bruna Lima Gomes
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
| | - Vanessa Caroline de Barros Bonato
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
| | - Elis Silva de Lima
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
| | - Luciano Freschi
- Department of Botany, Institute of Bioscience, University of São Paulo (USP), São Paulo, Brazil
| | - Eduardo Purgatto
- Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil
- Food Research Center (FoRC), São Paulo, Brazil
- *Correspondence: Eduardo Purgatto,
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