文献类型： 外文期刊
作者： Wang, Ruiting 1 ; Yang, Yang 1 ; Xu, Kexin 1 ; Wang, Tingjin 1 ; A. Elsadek, Mohamed 1 ; Yuan, Lu 1 ; Hu, Zhongyuan 1 ; Lv, Yongping 2 ; Yuan, Xin 3 ; Chen, Xiangfu 3 ; Wang, Yiting 2 ; Chen, Liping 1 ;
作者机构： 1.Zhejiang Univ, Coll Agr & Biotechnol, Dept Hort, Hangzhou 310058, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Virol & Biotechnol, Hangzhou 310021, Peoples R China
3.Zhejiang Univ, Shandong Linyi Inst Modern Agr, Linyi, Peoples R China
关键词： Tomato; goji; graft; metabolome; transcriptome; flavonoids
期刊名称：FOOD QUALITY AND SAFETY （ 影响因子：3.0； 五年影响因子：4.7 ）
ISSN： 2399-1399
年卷期： 2024 年 8 卷
页码：
收录情况： SCI
摘要： Background Tomato quality is a complex trait influenced by multiple genes involved in various complicated metabolic pathways. Materials and Methods This study sought to improve tomato taste and quality by grafting on goji rootstock. We integrated physiological and biochemical indicators, as well as metabolic and transcriptomic analysis, to evaluate tomato quality. Results The grafted tomatoes showed significant increases in soluble solids (51.48%), vitamin C (16.86%), soluble protein (16.19%), titratable acid (11.73%), anthocyanin (11.43%), and polysaccharide (9.43%) content compared to those of the control. Metabolomics analysis identified 234 differentially accumulated metabolites and transcriptome analysis identified 4213 differentially expressed genes between grafted and control tomatoes at three ripening stages (mature green, turning, and fully red). A total of 93 phenolic compounds, including flavonoids and phenolic acids, showed differential accumulation patterns between grafted and control tomatoes at the fully red stage. These changes were attributed to the upregulation of key genes (F3'H, F3'5'H, DFR, and ANS) associated with flavonoids and anthocyanin synthesis in the goji rootstock compared to those of the control. The expression of genes involved in sucrose hydrolysis and starch synthesis, including invertase (INV), sucrase synthase (SUS), and beta-amylase (BAM) genes, were suppressed by goji grafting, resulting in increased levels of sugars. In addition, the consistency between the transcriptomic and metabolomic data provided a robust validation of the observed quality changes. Conclusions Taken together, our results demonstrate that grafting onto goji rootstock improves tomato quality by modulating multiple genes involved in phenylpropanoid, sucrose, and starch pathways during fruit development, providing valuable insights for improving the quality and taste of tomato. [GRAPHICS] .
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