Effect of suppression of ethylene biosynthesis on flavor products in tomato fruits
Effect of suppression of ethylene biosynthesis on flavor products in tomato fruits
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DOI：
10.1134/s1021443707010128
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发表时间：
2007-01-01
影响因子：
1.4
通讯作者：
Luo, Y. B.
中科院分区：
文献类型：
--
作者：
Gao, H. Y.;Zhu, B. Z.;Luo, Y. B.
为了阐明乙烯在番茄果实产生风味化合物中的作用，将野生型番茄（Lycopersicon esculentum L.，CV. Lichun）及其乙烯合成受抑制的转反义LeACS 2基因株系。个别糖的代谢是乙烯独立的。而柠檬酸和苹果酸则受乙烯调控。转基因番茄果实中这些酸的含量较高，经乙烯处理后，这些酸的含量恢复到正常水平。由于大多数氨基酸是挥发物的重要前体物质，它们与乙烯有相关性，因此推测与氨基酸相关的香气物质也受乙烯的影响。顶空分析结果表明，野生型番茄果实成熟过程中醛类物质显著积累，转基因番茄果实中大多数芳香挥发物含量显著降低。己醛，己醇，反式-2-庚烯醛，顺式-3-己醇，和类胡萝卜素相关的挥发性物质的生产，除了β-胡萝卜酮和β-紫罗兰酮，抑制乙烯生物合成。转基因番茄果实中的顺式-3-己烯醛和反式-2-己烯醛的含量与野生型番茄果实无显著差异，表明这两种挥发物不受乙烯的影响。因此，乙烯对番茄果实风味的调控模式多种多样。
To elucidate the role of ethylene in the production of flavor compounds by tomato fruits, wild-type tomato (Lycopersicon esculentum L., cv. Lichun) and its transgenic antisense LeACS2 line with suppressed ethylene biosynthesis were used. The metabolism of individual sugars was ethylene-independent. However, citric acid and malic acid were under ethylene regulation. The content of these acids was higher in transgenic tomato fruits and returned to normal level after transgenic fruits were treated with ethylene. Because most of amino acids, which are important precursors of volatiles, were shown to be correlated with ethylene, we surmise that amino acid-related aroma volatiles were also affected by ethylene. Headspace analysis of volatiles showed a significant accumulation of aldehydes in wild-type tomato fruits during fruit ripening and showed a dramatic decrease in most aroma volatiles in transgenic tomato fruits as compared with wild-type fruits. The production of hexanal, hexanol, trans-2-heptenal, cis-3-hexanol, and carotenoid-related volatiles, except beta-damascenone and beta-ionone, was inhibited by suppression of ethylene biosynthesis. No remarkable differences were observed in the concentrations of cis-3-hexenal and trans-2-hexenal between transgenic and wild-type tomato fruits, indicating these two volatiles to be independent of ethylene. Thus, there are various regulation patterns of flavor profiles in tomato fruits by ethylene.