与番茄成熟相关的植物化学和代谢变化。

Phytochemical and metabolic changes associated with ripening of Lycopersicon esculentum.

作者信息

Antala Priyankaben Ashokbhai, Chakote Ankita, Varshney Nitin, Suthar Kiran, Singh Diwakar, Narwade Ajay, Patel Kamlesh, Gandhi Kelvin, Singh Susheel, Karmakar Nilima

机构信息

Department of Soil Science and Agricultural Chemistry, NMCA, Navsari Agricultural University, Navsari, Gujarat, 396450, India.

Department of Agricultural Statistics, NMCA, Navsari Agricultural University, Navsari, Gujarat, 396450, India.

出版信息

Sci Rep. 2025 Mar 28;15(1):10692. doi: 10.1038/s41598-025-95255-9.

DOI:10.1038/s41598-025-95255-9

PMID:40155677

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11953339/

Abstract

Four tomato genotypes GT-2, GT-6, GT-7, and DVRT were analysed for phytochemical and metabolic changes at different stages of ripening. Reducing sugar and soluble protein content reached up to 93.90% and 26.78% from green to red ripened phases, respectively, with varying maturity stages. The tomato fruit maturation stages were found to substantially alter the total phenol content (P < 0.05), with an overall increase of 8.9% total phenol content from the green to red ripening stage of the tomato while the ascorbate level grew 11.36% from green to orange stage and then slightly declined (1.68%) at red ripened stage. Lycopene concentration climbed up to 36.59% from green to red ripened stage. HPTLC analysis confirmed Arg, Cys, Val, Leu, Tyr, and Thr decreased as the fruit ripened, whereas Ala, Pro, Ile, Lys, and His increased. The non targated compound analysis with GC-MS/MS established the presence of hydroxymethylfurfural and proline during fruit ripening.

摘要

对四种番茄基因型GT-2、GT-6、GT-7和DVRT在不同成熟阶段的植物化学和代谢变化进行了分析。随着成熟阶段的不同，从绿熟期到红熟期，还原糖和可溶性蛋白质含量分别高达93.90%和26.78%。发现番茄果实成熟阶段会显著改变总酚含量（P < 0.05），从番茄的绿熟期到红熟期，总酚含量总体增加了8.9%，而抗坏血酸水平从绿熟期到橙熟期增长了11.36%，在红熟期略有下降（1.68%）。从绿熟期到红熟期，番茄红素浓度攀升至36.59%。HPTLC分析证实，随着果实成熟，精氨酸、半胱氨酸、缬氨酸、亮氨酸、酪氨酸和苏氨酸减少，而丙氨酸、脯氨酸、异亮氨酸、赖氨酸和组氨酸增加。GC-MS/MS的非靶向化合物分析确定了果实成熟过程中存在羟甲基糠醛和脯氨酸。