Transcriptome and Metabolome Provide Insights into Fruit Ripening of Cherry Tomato (Solanum lycopersicum var. cerasiforme)
文献类型： 外文期刊
作者： Pan, Feng 1 ; Zhang, Qianrong 1 ; Zhu, Haisheng 1 ; Li, Junming 2 ; Wen, Qingfang 1 ;
作者机构： 1.Fujian Acad Agr Sci, Crop Res Inst, Fujian Key Lab Vegetable Genet & Breeding, Fuzhou 350013, Peoples R China
2.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Beijing 100081, Peoples R China
关键词： omics; cherry tomato; flavor; breeding
期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）
ISSN：
年卷期： 2023 年 12 卷 19 期
页码：
收录情况： SCI
摘要： Insights into flavor formation during fruit ripening can guide the development of breeding strategies that balance consumer and producer needs. Cherry tomatoes possess a distinctive taste, yet research on quality formation is limited. Here, metabolomic and transcriptomic analyses were conducted on different ripening stages. The results revealed differentially accumulated metabolites during fruit ripening, providing candidate metabolites related to flavor. Interestingly, several key flavor-related metabolites already reached a steady level at the mature green stage. Transcriptomic analysis revealed that the expression levels of the majority of genes tended to stabilize after the pink stage. Enrichment analysis demonstrated that changes in metabolic and biosynthetic pathways were evident throughout the entire process of fruit ripening. Compared to disease resistance and fruit color genes, genes related to flavor and firmness may have a broader impact on the accumulation of metabolites. Furthermore, we discovered the interconversion patterns between glutamic acid and glutamine, as well as the biosynthesis patterns of flavonoids. These findings contribute to our understanding of fruit quality formation mechanisms and support breeding programs aimed at improving fruit quality traits.
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