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Low storage temperature affects quality and volatile compounds in fresh tomatoes

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文献类型：外文期刊

作者： Tao, Jiejie ¹ ; Zuo, Jinhua ¹ ; Watkins, Christopher B. ³ ; Bai, Chunmei ¹ ; He, Xuelian ¹ ; Liu, Shiyu ¹ ; Han, Lichun ¹ ; Zhao, Xiaoyan ¹ ; Liu, Ye ² ; Li, Jian ² ; Zheng, Yanyan ¹ ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Agr & Rural Areas, Beijing 100097, Peoples R China

2.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China

3.Cornell Univ, Coll Agr & Life Sci, Sch Integrat Plant Sci, Hort Sect, Ithaca, NY 14853 USA

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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