Transcriptomic and metabolomic profiling reveals the mechanisms of color and taste development in cherry tomato cultivars

• DOI: 10.1016/j.lwt.2022.113810
• Publication Date: 2022-07-31T03:24:57Z
• Authors: Yanhong Li; Jun Nie; Liangliang Shi; Yuming Xie; Delong Tan; Xin Yang; Changyuan Zhang; Jinrong Zheng
• Keywords: Cherry tomato; Flavonoid Biosynthesis; Phenylpropanoid

Fruit color and taste are important quality characters of cherry tomatoes. The present study analyzed the genes metabolites in three tomatoes with different fruit colors (red, green, yellow) at maturity stage to characterize physiological molecular mechanisms underlying taste. Profiling identified 627 compounds grouped into 37 classes 25,106 uniquely expressed tomato samples. Significant variations were detected all In addition, association analysis depicted that differentially accumulated mainly associated phenylpropanoid biosynthesis, flavonoid flavone flavonol biosynthesis pathways, carotenoid pathway which likely be key differences for among fruits. Overall, these findings revealed basis development provided valuable information genetic improvement