文献类型： 外文期刊

作者： Liu, Zhiqiang ¹ ; Wu, Jianxin ¹ ; Wang, Licai ¹ ; Lu, Xiaonan ¹ ; Ahammed, Golam Jalal ⁴ ; Zhang, Xiaolan ³ ; Cui, Xia ¹ ; Wang, Haijing ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Sino Dutch Joint Lab Hort Genom, Beijing 100081, Peoples R China

2.Zhejiang A&F Univ, Key Lab Qual & Safety Control Subtrop Fruit & Vege, Minist Agr & Rural Affairs, Collaborat Innovat Ctr Efficient & Green Prod Agr, Hangzhou 311300, Zhejiang, Peoples R China

3.China Agr Univ, Dept Vegetable Sci, Beijing Key Lab Growth & Dev Regulat Protected Veg, Beijing 100193, Peoples R China

4.Henan Univ Sci & Technol, Coll Hort & Plant Protect, Luoyang 471023, Henan, Peoples R China

关键词： Tomato; Volatile flavor; Transcriptome; Transcription factor; Co-expression

期刊名称：HORTICULTURAL PLANT JOURNAL （ 影响因子：6.2； 五年影响因子：6.1 ）

ISSN： 2095-9885

年卷期： 2025 年 11 卷 2 期

页码：

收录情况： SCI

摘要： Tomato is an important economic crop all over the world. Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality. However, the regulatory mechanism controlling the volatile flavors of tomatoes is still not clear. Here, we integrated the metabolome and transcriptome of the volatile flavors in tomato fruit to explore the regulatory mechanism of volatile flavor formation, using wild and cultivated tomatoes with significant differences in flavors. A total of 35 volatile flavor compounds were identified, based on the solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The content of the volatiles, affecting fruit flavor, significantly increased in the transition from breaker to red ripe fruit stage. Moreover, the total content of the volatiles in wild tomatoes was much higher than that in the cultivated tomatoes. The content variations of all volatile flavors were clustered into 10 groups by hierarchical cluster and Pearson coefficient correlation (PCC) analysis. The fruit transcriptome was also patterned into 10 groups, with significant variations both from the mature green to breaker fruit stage and from the breaker to red ripe fruit stage. Combining the metabolome and the transcriptome of the same developmental stage of fruits by co-expression analysis, we found that the expression level of 1 182 genes was highly correlated with the content of volatile flavor compounds, thereby constructing two regulatory pathways of important volatile flavors. One pathway is tetrahydrothiazolidine N-hydroxylase (SlTNH1)-dependent, which is regulated by two transcription factors (TFs) from the bHLH and AP2/ERF families, controlling the synthesis of 2-isobutylthiazole in amino acid metabolism. The other is lipoxygenase (SlLOX)-dependent, which is regulated by one TF from the HD-Zip family, controlling the synthesis of hexanal and (Z)-2-heptenal in fatty acid metabolism. Dual-luciferase assay confirmed the binding of bHLH and AP2/ERF to their structural genes. The findings of this study provide new insights into volatile flavor formation in tomato fruit, which can be useful for tomato flavor improvement.