Low storage temperature affects quality and volatile compounds in fresh tomatoes

文献类型： 外文期刊

第一作者： Tao, Jiejie

作者： Tao, Jiejie;Zuo, Jinhua;Bai, Chunmei;He, Xuelian;Liu, Shiyu;Han, Lichun;Zhao, Xiaoyan;Zheng, Yanyan;Tao, Jiejie;Liu, Ye;Li, Jian;Watkins, Christopher B.

作者机构：

关键词： Transcriptomics; Metabolomics; Flavor; Texture; Color; Resistance

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCI

摘要： To investigate the impact of low temperature on the quality and flavor of ripe red tomatoes, we analyzed transcriptomes and volatile metabolomes of ripe red fruits stored at 0 degrees C and 20 degrees C for 8 days. The results showed that 0 degrees C maintained the sugar content by increasing the expression of sucrose synthetase (SUS) and sucrose transporter (SUT). . Low expression of aroma synthesis-related genes, such as alcohol dehydrogenase 1 (ADH1), amino acid decarboxylase 1 A (AADC1A), , and branched-chain amino acid aminotransferase 2 (BCAT2), , were associated with reduced levels of pentanal, hexanal, 3-methylbutanal, 2-methylbutanal, and 2-phenylethanol. Additionally, the expression of pectinesterase (PE), beta-galactosidase (/3-GAL), , and beta-glucosidase (/3-Glu), , as well as phytoene synthase1 (PSY1) involved in carotenoid synthesis, was inhibited, thereby maintaining fruits texture and color. Furthermore, storage at 0 degrees C induced the expression of numerous genes regulating antioxidant and heat shock proteins, which further preserved the postharvest quality of tomatoes.

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