摘要
番茄的口感品质是消费者关注的核心,其口感主要由可溶性糖、有机酸及游离氨基酸的动态平衡决定。以口感番茄(CX)和菜用番茄(N70)为材料,系统分析了二者可溶性糖(葡萄糖、果糖)、有机酸(柠檬酸、苹果酸等)及游离氨基酸(谷氨酸、γ-氨基丁酸等)的含量差异,并利用转录组学技术解析其分子调控机制。结果表明,CX的葡萄糖和果糖含量显著高于N70,柠檬酸、琥珀酸等有机酸含量显著高于N70,且鲜味氨基酸(谷氨酸、天冬氨酸)及γ-氨基丁酸的含量显著高于N70。转录组分析共发现4242个差异表达基因,KEGG富集于淀粉和蔗糖代谢、果糖和甘露糖代谢及谷胱甘肽代谢通路,其中编码β-葡萄糖苷酶(BGL,beta-glucosidase)、苹果酸脱氢酶(MDH,malate dehydrogenase)及谷胱甘肽S-转移酶(GST,glutathione Stransferase)等酶的基因在CX中高表达,直接关联其糖酸协同积累与氨基酸含量。本研究揭示了口感番茄品质形成的分子基础,为口感番茄的定向育种提供了理论依据与候选基因资源。
The flavor of tomatoes is a central focus for consumers,with taste primarily governed by the dynamic balance of soluble sugars,organic acids,and free amino acids.This study conducted a systematic comparison of soluble sugars(glucose,fructose),organic acids(citric acid,malic acid,etc.),and free amino acids(glutamic acid,γ-aminobutyric acid,etc.)between tasty tomato(CX)and conventional vegetable tomato(N70),and investigated the molecular regulatory mechanisms through transcriptomic analysis.Results demonstrated that CX exhibited significantly higher glucose and fructose if compared to N70.Similarly,CX showed elevated levels of organic acids(citric acid and succinic acid)and free amino acids(glutamic acid and aspartic acid)along with increasedγ-aminobutyric acid content.Transcriptome analysis revealed 4242 differentially expressed genes(DEGs),with KEGG enrichment in key pathways including starch-sucrose metabolism,fructose-mannose metabolism,and glutathione metabolism.Notably,genes encoding critical enzymes such asβ-glucosidase(BGL),malate dehydrogenase(MDH),and glutathione S-transferase(GST)were upregulated in CX,correlating with the coordinated accumulation of sugars,acids,and amino acids.This study elucidates the molecular basis underlying tasty tomato quality formation and provides a theoretical basis and candidate gene targets for precision breeding of flavor-optimized tomato varieties.
作者
王子航
张应翠
张迎迎
张辉
朱为民
宋益善
杨学东
WANG Zihang;ZHANG Yingcui;ZHANG Yingying;ZHANG Hui;ZHU Weimin;SONG Yishan;YANG Xuedong(School of Food,Shanghai Ocean University,Shanghai 201306;Institute of Facility Horticulture,Shanghai Academy of Agricultural Sciences,Shanghai 201400)
出处
《植物遗传资源学报》
北大核心
2025年第9期1832-1844,共13页
Journal of Plant Genetic Resources
基金
上海市科技兴农项目[沪农科推字(2022)第1-7号]。
关键词
番茄
可溶性糖
有机酸
游离氨基酸
转录组分析
tomato
soluble sugar
organic acid
free amino acid
transcriptome analysis
