Ntagkas Nikolaos, de Vos Ric C H, Woltering Ernst J, Nicole Celine C S, Labrie Caroline, Marcelis Leo F M
Horticulture and Product Physiology, Wageningen University and Research, 6700 AA Wageningen, The Netherlands.
Bioscience, Wageningen University and Research, 6700 AA Wageningen, The Netherlands.
Metabolites. 2020 Jun 26;10(6):266. doi: 10.3390/metabo10060266.
Metabolic profiles of tomatoes change during ripening and light can modulate the activity of relevant biochemical pathways. We investigated the effects of light directly supplied to the fruits on the metabolome of the fruit pericarp during ripening. Mature green tomatoes were exposed to well-controlled conditions with light as the only varying factor; control fruits were kept in darkness. In experiment 1 the fruits were exposed to either white light or darkness for 15 days. In experiment 2, fruits were exposed to different light spectra (blue, green, red, far-red, white) added to white background light for seven days. Changes in the global metabolome of the fruit pericarp were monitored using LCMS and GCMS (554 compounds in total). Health-beneficial compounds (carotenoids, flavonoids, tocopherols and phenolic acids) accumulated faster under white light compared to darkness, while alkaloids and chlorophylls decreased faster. Light also changed the levels of taste-related metabolites including glutamate and malate. The light spectrum treatments indicated that the addition of blue light was the most effective treatment in altering the fruit metabolome. We conclude that light during ripening of tomatoes can have various effects on the metabolome and may help with shaping the levels of key compounds involved in various fruit quality characteristics.
番茄的代谢谱在成熟过程中会发生变化，光照可以调节相关生化途径的活性。我们研究了直接照射到果实上的光对果实成熟过程中果皮代谢组的影响。将成熟的绿色番茄置于光照作为唯一可变因素的严格控制条件下；对照果实置于黑暗中。在实验1中，果实暴露于白光或黑暗中15天。在实验2中，果实暴露于添加到白色背景光中的不同光谱（蓝色、绿色、红色、远红色、白色）下7天。使用液相色谱-质谱联用仪（LCMS）和气相色谱-质谱联用仪（GCMS）监测果实果皮整体代谢组的变化（总共554种化合物）。与黑暗相比，有益健康的化合物（类胡萝卜素、黄酮类化合物、生育酚和酚酸）在白光下积累得更快，而生物碱和叶绿素下降得更快。光照还改变了与味道相关的代谢物水平，包括谷氨酸和苹果酸。光谱处理表明，添加蓝光是改变果实代谢组最有效的处理方法。我们得出结论，番茄成熟过程中的光照会对代谢组产生多种影响，并可能有助于塑造参与各种果实品质特征的关键化合物的水平。
