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High-Throughput Chlorophyll and Carotenoid Profiling Reveals Positive Associations with Sugar and Apocarotenoid Volatile Content in Fruits of Tomato Varieties in Modern and Wild Accessions

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Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan
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Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, Okinawa, Japan
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Faculty of Life and Environmental Science, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan
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Tsukuba-Plant Innovation Research Center, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan
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Department of Horticultural Sciences, University of Florida, Gainesville, FL 32611, USA
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RIKEN Center for Sustainable Resource Science, Yokohama 230-0045, Kanagawa, Japan
*
Author to whom correspondence should be addressed.
Academic Editor: Peter Meikle
Metabolites 2021, 11(6), 398; https://doi.org/10.3390/metabo11060398
Received: 13 May 2021 / Revised: 12 June 2021 / Accepted: 16 June 2021 / Published: 18 June 2021
(This article belongs to the Section Plant Science)
Flavor and nutritional quality has been negatively impacted during the course of domestication and improvement of the cultivated tomato (Solanum lycopersicum). Recent emphasis on consumers has emphasized breeding strategies that focus on flavor-associated chemicals, including sugars, acids, and aroma compounds. Carotenoids indirectly affect flavor as precursors of aroma compounds, while chlorophylls contribute to sugar production through photosynthesis. However, the relationships between these pigments and flavor content are still unclear. In this study, we developed a simple and high-throughput method to quantify chlorophylls and carotenoids. This method was applied to over one hundred tomato varieties, including S. lycopersicum and its wild relatives (S. l. var. cerasiforme and S. pimpinellifolium), for quantification of these pigments in fruits. The results obtained by integrating data of the pigments, soluble solids, sugars, and aroma compounds indicate that (i) chlorophyll-abundant varieties have relatively higher sugar accumulations and (ii) prolycopene is associated with an abundance of linear carotenoid-derived aroma compounds in one of the orange-fruited varieties, “Dixie Golden Giant”. Our results suggest the importance of these pigments not only as components of fruit color but also as factors influencing flavor traits, such as sugars and aroma. View Full-Text
Keywords: tomato; fruit pigment; flavor; apocarotenoid; sugar accumulation; aroma compounds; carotenoid; lycopene; chlorophyll tomato; fruit pigment; flavor; apocarotenoid; sugar accumulation; aroma compounds; carotenoid; lycopene; chlorophyll
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MDPI and ACS Style

Aono, Y.; Asikin, Y.; Wang, N.; Tieman, D.; Klee, H.; Kusano, M. High-Throughput Chlorophyll and Carotenoid Profiling Reveals Positive Associations with Sugar and Apocarotenoid Volatile Content in Fruits of Tomato Varieties in Modern and Wild Accessions. Metabolites 2021, 11, 398. https://doi.org/10.3390/metabo11060398

AMA Style

Aono Y, Asikin Y, Wang N, Tieman D, Klee H, Kusano M. High-Throughput Chlorophyll and Carotenoid Profiling Reveals Positive Associations with Sugar and Apocarotenoid Volatile Content in Fruits of Tomato Varieties in Modern and Wild Accessions. Metabolites. 2021; 11(6):398. https://doi.org/10.3390/metabo11060398

Chicago/Turabian Style

Aono, Yusuke, Yonathan Asikin, Ning Wang, Denise Tieman, Harry Klee, and Miyako Kusano. 2021. "High-Throughput Chlorophyll and Carotenoid Profiling Reveals Positive Associations with Sugar and Apocarotenoid Volatile Content in Fruits of Tomato Varieties in Modern and Wild Accessions" Metabolites 11, no. 6: 398. https://doi.org/10.3390/metabo11060398

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