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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