Analyzing Flavor and Functional Components in Tomatoes：a Review

doi:10.16420/j.issn.0513-353x.2023-0315

Acta Horticulturae Sinica ›› 2024, Vol. 51 ›› Issue (2): 423-438.doi: 10.16420/j.issn.0513-353x.2023-0315

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Analyzing Flavor and Functional Components in Tomatoes：a Review

SHEN Heng1，WANG Lin1，LI Qian1，YUAN Shoujuan1，ZHENG Wei3，WANG Taotao1，YE Zhibiao1，and YANG Changxian1,2,*

1Key Laboratory of Horticultural Plant Biology，Ministry of Education，Huazhong Agricultural University，Wuhan 430070，China；2Shandong Laboratory of Advanced Agricultural Sciences in Weifang，Institute of Advanced Agricultural Sciences，Peking University，Weifang，Shandong 261325，China；3Chuwei Institute of Advanced Seeds，Huazhong Agricultural University，Wuhan 430070，China

Online:2024-02-25 Published:2024-02-27

Abstract

Abstract: The flavor substances of tomato（Solanum lycopersicum）in tomatoes are mainly composed of soluble sugars（such as glucose and fructose），organic acids（citric acid and malic acid，etc.） and volatile substances（alcohols and esters，etc.）. Tomato also contains various functional components，such as ascorbic acid，lycopene，γ-aminobutyric acid，vitamin D and vitamin E. These components endow tomato fruit with important health functions. In this review，the composition，synthetic pathway and regulatory mechanism of flavor and functional components have been analyzed in tomato to create tomato germplasm that is rich in flavor substances and functional components through gene editing in the future. This lays the groundwork for cultivating functional tomato with good flavor.

Key words: tomato, flavor, functional components, synthesis pathway, regulatory mechanism, review

CLC Number:

S 641.2

SHEN Heng, WANG Lin, LI Qian, YUAN Shoujuan, ZHENG Wei, WANG Taotao, YE Zhibiao, and YANG Changxian, . Analyzing Flavor and Functional Components in Tomatoes：a Review[J]. Acta Horticulturae Sinica, 2024, 51(2): 423-438.

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Analyzing Flavor and Functional Components in Tomatoes：a Review

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