Increased lycopene and flavor volatile production in tomato calyces and fruit cultured in vitro and the effect of 2-(4-chlorophenylthio)triethylamine
Increased lycopene and flavor volatile production in tomato calyces and fruit cultured in vitro and the effect of 2-(4-chlorophenylthio)triethylamine
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DOI：
10.1021/jf980488b
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发表时间：
1998-11-01
影响因子：
6.1
通讯作者：
Ling, LC
中科院分区：
文献类型：
--
作者：
Ishida, BK;Mahoney, NE;Ling, LC
早期表明番茄（Lycopersicon esculentum cv. VFNT樱桃）花萼在16-22摄氏度培养时发育成果实组织，产生风味化合物以及成熟果实的颜色和糖含量特征的变化。这里报道了这些水果中的番茄红素浓度异常高[580 μ g（g鲜重）（-1）]，与田间种植的番茄相比（高出10倍）。此外，2-（4-氯苯硫基）三乙胺（CPTA）（75毫克L-1）的培养基产生进一步增加番茄红素在水果和花萼。一些类胡萝卜素衍生的风味挥发物也增加，以及一些不相关的类胡萝卜素。然而，番茄红素的最大增加不是由于添加CPTA，而是由于低温触发的机制，这在以前被证明涉及番茄AGAMOUS（TAG 1）基因激活，似乎与成熟有关。这些化合物的浓度在水果和花萼生长在体外26摄氏度与CPTA和没有也给出。
Earlier it was shown that tomato (Lycopersicon esculentum cv. VFNT Cherry) calyces develop into fruit tissue when cultured at 16-22 degrees C, producing flavor compounds and changes in color and sugar content characteristic of ripening fruit. Here are reported unusually high [580 mu g (g of fresh weight)(-1)] lycopene concentrations in these fruit compared to reports on field-grown tomatoes (similar to 10 times higher). Addition of 2-(4-chlorophenylthio)triethylamine (CPTA) (75 mg L-1) to the culture medium produced further increases in lycopene in fruit and calyces. Some carotenoid-derived flavor volatiles also increased, as well as some not related to carotenoids. The greatest increase in lycopene, however, resulted not from addition of CPTA but from a mechanism triggered by cool temperatures, which was previously shown to involve tomato AGAMOUS (TAG1) gene activation and which seems correlated to ripening. Concentrations of these compounds in fruit and calyces grown in vitro at 26 degrees C with and without CPTA are also given.