Color Mutations Alter the Biochemical Composition in the San Marzano Tomato Fruit
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Growth Conditions
2.2. Fruit Sampling
2.3. Volatile Detection and Quantification
2.4. Non-Volatile Detection and Quantification
2.5. Statistical and Bioinformatics Analyses
3. Results
3.1. Untargeted Analysis of Volatile, Non-Polar and Polar Metabolites
3.2. Estimation of “Gen*Year” Interaction in the Quantification of Targeted Metabolites
3.3. Targeted Analysis of Volatile Compounds
3.4. Targeted Analysis of Non-Polar Metabolites
3.5. Targeted Analysis of Polar Metabolites
3.6. Bioinformatics to Investigate Metabolite-Metabolite Relationships
4. Discussion
4.1. Biochemical Changes in Fruits of Yellow Flesh and of Its Combinations with y and gf
4.2. Biochemical Changes in Fruits of Colorless Fruit Epidermis and of Its Combinations with r and gf
4.3. Biochemical Changes in Fruits of Green Flesh and of Its Combinations with r and y
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Class of Material | Class of Variation | Name | Genetic Symbol | Fruit Color |
---|---|---|---|---|
Wild-type | - | San Marzano | SM | Red |
San Marzano fruit variants | Chlorophyll | green flesh | gf | Muddy brown |
Carotenoids | yellow flesh | r | Yellow | |
Flavonoids | colorless fruit epidermis | y | Pink | |
Double mutants | yellow flesh + green flesh | r_gf | Light yellow | |
- | colorless fruit epidermis + green flesh | y_gf | Wine-coloured | |
- | colorless fruit epidermis + yellow flesh | y_r | Green |
Metabolomics Fraction | Metabolic Class | Abbreviation | No. of Compounds | No. of Differentially Accumulated Compounds Over SM | |||||
---|---|---|---|---|---|---|---|---|---|
gf | r | y | r_gf | y_gf | y_r | ||||
Volatile | Benzenoids | B | 8 | 2 | 2 | 3 | 2 | 3 | |
Branched-chain amino acid derivatives | BCAA | 10 | 3 | 3 | 2 | 4 | 1 | ||
Apocarotenoids | C | 9 | 3 | 5 | 3 | 6 | 3 | 5 | |
Esters | E | 2 | |||||||
Fatty acid derivatives | L | 24 | 3 | 4 | 6 | 1 | 4 | ||
Others | Phe, S, T, No ID * | 15 | 6 | 4 | 8 | 4 | 6 | ||
Total | VOCs | 68 | 17 | 18 | 22 | 17 | 3 | 19 | |
Non-polar | Carotenoids | CAR | 15 | 2 | 5 | 3 | 7 | 5 | 7 |
Chlorophylls | CHL | 8 | 2 | 1 | 2 | 3 | |||
Fatty acids | FA | 14 | 1 | 1 | |||||
Phospholipids | PHO | 1 | 1 | 1 | |||||
Quinones | QUI | 6 | 1 | 2 | 2 | 3 | |||
Tocopherols | TOC | 5 | 1 | 1 | 1 | 1 | 2 | ||
Others | STE, No ID * | 5 | 1 | 1 | 1 | ||||
Total | NP | 54 | 8 | 10 | 5 | 13 | 10 | 12 | |
Polar | Amino acids | AA | 19 | 2 | 6 | 3 | 4 | 3 | 6 |
Acids | AC | 17 | 5 | 5 | 6 | 5 | 4 | 4 | |
Amines | AM | 4 | 1 | 1 | 1 | ||||
Sugars and polyols | SAP | 15 | 3 | 3 | 3 | 2 | 4 | 2 | |
Alkaloids | ALK | 11 | 1 | 4 | 2 | 3 | 1 | 2 | |
Phenylpropanoids | PHE | 55 | 6 | 13 | 24 | 18 | 18 | 16 | |
Vitamins | VIT | 3 | 1 | 2 | 1 | ||||
Others | A, NU, LI, No ID * | 5 | 1 | 2 | 1 | ||||
Total | P | 129 | 18 | 33 | 40 | 33 | 32 | 33 | |
Gran total | 251 | 43 | 61 | 67 | 63 | 45 | 64 |
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Dono, G.; Rambla, J.L.; Frusciante, S.; Granell, A.; Diretto, G.; Mazzucato, A. Color Mutations Alter the Biochemical Composition in the San Marzano Tomato Fruit. Metabolites 2020, 10, 110. https://doi.org/10.3390/metabo10030110
Dono G, Rambla JL, Frusciante S, Granell A, Diretto G, Mazzucato A. Color Mutations Alter the Biochemical Composition in the San Marzano Tomato Fruit. Metabolites. 2020; 10(3):110. https://doi.org/10.3390/metabo10030110
Chicago/Turabian StyleDono, Gabriella, Jose Luis Rambla, Sarah Frusciante, Antonio Granell, Gianfranco Diretto, and Andrea Mazzucato. 2020. "Color Mutations Alter the Biochemical Composition in the San Marzano Tomato Fruit" Metabolites 10, no. 3: 110. https://doi.org/10.3390/metabo10030110