食品科学2025，Vol.46Issue(2)：138-147,10.DOI:10.7506/spkx1002-6630-20240521-177
基于顶空-气相色谱-离子迁移谱探究不同成熟期番茄果实风味的差异
Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry
摘要
Abstract
High performance liquid chromatography(HPLC)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)were employed to analyze the changes in volatile metabolites in wild-type Ailsa Craig tomato fruits in four ripening stages(mature green,breaker,light ripe and red ripe)at the metabolic and transcriptional levels.The results showed that the contents of citric acid,lycopene and β-carotene in tomato fruits increased with fruit ripening,while the contents of malic acid and β-cryptoxanthin decreased.Our analysis identified 81 volatile components across the four stages,the total amount of these compounds being in the decreasing order of red ripe>light ripe>breaker>mature green.Correlation analysis between 40 differential metabolites and quality indicators indicated that lycopene was positively correlated with the volatile metabolite 6-methyl-5-hepten-2-one.Furthermore,the expression of chlorophyll degradation-related gene(SlSGR1)and carotenoid synthesis-related gene(SlPSY1)reached their highest levels in the breaker stage,mirroring the trend observed for trans-2-hexenal.The expression of carotenoid synthesis-related genes(SlLCYb and SlBCH2)peaked in the red ripe stage,mirroring the trend of 6-methyl-5-hepten-2-one.We hypothesized that the regulation of genes related to carotenoid metabolism during ripening period may alter the flavor of tomato fruits.This study will contribute to a comprehensive understanding of the intrinsic mechanisms underlying tomato fruit ripening,and provide a new theoretical basis for the metabolic regulation of flavor during fruit ripening and the improvement of fruit quality.关键词
番茄/成熟期/品质/挥发性化合物Key words
tomato/ripening stages/quality/volatile components分类
农业科技引用本文复制引用
付小辉,施露,孙清珍,董晓星,朴凤植,杜南山..基于顶空-气相色谱-离子迁移谱探究不同成熟期番茄果实风味的差异[J].食品科学,2025,46(2):138-147,10.基金项目
河南省重点研发与推广专项(232102110011) （232102110011）
江苏省自然科学基金项目(BK20220744) （BK20220744）
