| Title: | SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles |
| Author(s): | Cheng GT; Li YS; Qi SM; Wang J; Zhao P; Lou QQ; Wang YF; Zhang XQ; Liang Y; |
| Address: | "College of Horticulture, Northwest A&F University, Xianyang 712100, China. State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Xianyang 712100, China. Shaanxi Key Laboratory of Chinese Jujube, Yan'an University, Yan'an 716000, China. College of Life Science, Yan'an University, Yan'an 716000, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The volatile contents were measured in tomato fruits using gas chromatography-mass spectrometry. The scores of tomato taste and odor characteristics were evaluated according to hedonistic taste and olfaction. It was found that the content of fatty acid-derived volatiles accounted for more than half of the total volatiles that had grassy and fatty aromas. Phenylpropane-derived volatiles had irritation and floral aromas. Branched-chain amino acid-derived volatiles had a caramel aroma. Carotenoid-derived volatiles had floral, fruity, fatty, and sweet-like aromas, preferred by consumers. A lack of carotenoid-derived volatiles affected the flavor quality of tomato fruits. The accumulation of carotenoid-derived volatiles is regulated by carotenoid cleavage oxygenases (CCDs). A tissue-specific expression analysis of the SlCCD genes revealed that the expression levels of SlCCD1A and SlCCD1B were higher in tomato fruits than in other tissues. The expression levels of SlCCD1A and SlCCD1B were consistent with the trend of the carotenoid-derived volatile contents. The expression of SlCCD1A was higher than that for SlCCD1B. A bioinformatics analysis revealed that SlCCD1A was more closely linked to carotenoid metabolism than SlCCD1B. The overexpression of SlCCD1A indicated that it could cleave lycopene, alpha-carotene, and beta-carotene to produce 6-methyl-5-hepten-2-one, geranylacetone, alpha-ionone, and beta-ionone, increasing the floral, fruity, fatty, and sweet-like aromas of tomato fruits. The flavor quality of tomato fruits could be improved by overexpressing SlCCD1A" |
| Keywords: | SlCCD1A Solanum lycopersicum carotenoid flavor volatiles; |
| Notes: | "PubMed-not-MEDLINECheng, Guo-Ting Li, Yu-Shun Qi, Shi-Ming Wang, Jin Zhao, Pan Lou, Qian-Qi Wang, Yan-Feng Zhang, Xiang-Qian Liang, Yan eng 2016YFD0101703/the National Key Research and Development Program of China/ 2019ZDLNY03-05/the Key Research and Development Projects of Shaanxi Province/ Switzerland 2021/11/28 Foods. 2021 Nov 3; 10(11):2678. doi: 10.3390/foods10112678" |
