|Table of Contents|

Analysis of Fruit Quality Traits and Volatiles in Yellow Cherry Tomato Accessions by GC-MS and UPLC(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年05
Page:
12-20
Research Field:
Publishing date:

Info

Title:
Analysis of Fruit Quality Traits and Volatiles in Yellow Cherry Tomato Accessions by GC-MS and UPLC
Author(s):
ZHANG Jing1; ZHAO Jiantao1; ZHANG Yating1; LIANG Yan1; CUI Lu2
(1.College of Horticulture，Northwest A&F University，Yangling，Shaanxi 712100;2.College of Food Science and Engineering，Northwest A&F University，Yangling，Shaanxi 712100)
Keywords:
yellow cherry tomato accessions; volatiles; gas chromatography-mass spectrometry (GC-MS)
PACS:
-
DOI:
10.11937/bfyy.20183013
Abstract:
In order to explore the relationship between important quality indexes and volatile substances of tomato and provide a reference for evaluation of tomato main quality traits and the quality breeding，four kinds of yellow cherry tomatoes were used as test materials，and the volatile substances and sugar acids of tomato fruits were analyzed by gas chromatography-mass spectrometry.Meanwhile，the main nutritional properties of tomato fruits，including ascorbic acid content，lycopene content and beta-carotene content，were analyzed by liquid chromatography.Gas chromatography-mass spectrometry (GC-MS) were used to analysis the fruit volatile profiles of four yellow cherry tomato accessions.In addition，the main fruit quality traits were evaluated，including acrobic acid content，lycopene，beta-carotenoid，sugars and organic acids.The main sugars in yellow cherry tomato were fructose，glucose and sucrose.The main organic acids were malic acid，butanedioic acid and citric acid.There were more than 52 volatiles in yellow cherry tomato，mainly including alcohols，aldehydes，ketones and esters.Among these，16 of them could be detected in all accessions.Cluster analysis revealed that the most of the volatile compounds from the same metabolic pathway were in a cluster subpopulation.Correlation analysis revealed there were some positive or negative correlations between main fruit quality traits and the most essential volatiles.The principal component analysis of the main nutritional traits and the 16 co-detected volatiles showed that the former three components accounted for over 82.907% of the cumulative proportion.

References:

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Last Update: 2019-03-26