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ACTA HORTICULTURAE SINICA ›› 2019, Vol. 46 ›› Issue (2): 280-294.doi: 10.16420/j.issn.0513-353x.2018-0602

• Research Papers • Previous Articles     Next Articles

Volatile Compounds in Tomato Fruits Under Different Light Qualities Revealed by Proteomic Analyses

DONG Fei1,WANG Chuanzeng2,SUN Xiudong1, ZHANG Qing3,DONG Yuhui1,WANG Lixia1,and LIU Shiqi1,*   

  1. 1College of Horticulture Science and Engineering,Shandong Agricultural University,State Key Laboratory of Crop Biology,Ministry of Agriculture Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huanghuai Region,Tai’an,Shandong 271018,China;2Shandong Academy of Agricultural Sciences,Ji’nan,250000,China; 3Minmetals Property Tai’an Development Co.,LTD,Tai’an,Shandong 271000,China
  • Online:2019-02-25 Published:2019-02-25

Abstract:

We used tomato(Solanumly copersicum L.)‘Micro-Tom’as the test material,after 30 days of seed germination. The seedlings were transferred to the artificial climate chamber and exposed to the following light conditions:red/blue combined light(1︰1),red/blue combined light(3︰1),red/blue combined light(5︰1),red/blue combined light(7︰1),and white light as the control. Fruits were harvested at the mature green,breaker,and ripe stages,then we determined the fruit volatile compounds content and proteomic. The results showed that in breaker and ripe stages of tomato fruits,hexanal,trans-2-hexenal,β-ionone,geranylacetone,6-methyl-5- hepten-2-one,2-phenylethanolx,callus lignan,which have positive effects on tomato flavor were the highest in the red/blue combined light(3︰1)treatment. The content of methyl salicylate,which has a negative effect on tomato flavor was low,and no methyl salicylate was detected at the ripe stage. To further elucidate the effects of light quality on volatile compounds content of tomato fruit,total protein was extracted from the control and red/blue combined light(3︰1). A subsequent proteomic analysis revealed that twelve proteins related to volatile compounds were differentially abundant between the control and red/blue combined light(3︰1)during ripening. Among the twelve differentially abundant proteins related to volatile compounds,eight were up-regulated and four were down-regulated. The differential abundances of the twelve proteins were validated by determining the expression levels of the corresponding genes by qRT-PCR. The expression levels of eleven of the genes were consistent with the abundances of the corresponding proteins. There was a lack of consistency in the gene expression levels and protein abundances for phenylpyruvate tautomerase(MIF).

Key words: tomato, proteomics, light quality, volatile compounds

CLC Number: