Affiliation:
1. Food Research Center (FoRC) and Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences University of São Paulo São Paulo Brazil
2. Faculty of Medicine Federal University of Uberlândia Uberlândia MG Brazil
3. Department of Botanic, Institute of Bioscience University of São Paulo São Paulo SP Brazil
Abstract
SummaryThe antagonistic roles of ethylene and auxin are well established, although the exact role of auxin in ripening regulation remains unclear. A metabolomic approach can be a strategy to understand the role of this phytohormone in improving tomato quality. This study used metabolomic approaches to investigate how the interaction between ethylene and auxin affects tomato fruit nutritional and sensorial quality, with a particular emphasis on aroma metabolites. Tomato (Solanum lycopersicum cv. Micro‐Tom) fruits were randomly grouped according to treatment with ethylene (ETHY), auxin (IAA), or both (ETHY + IAA) phytohormones. Fruits without treatment were grouped in CTRL. Ethylene and auxin treatments affected carbohydrates (fructose, sucrose, and glucose), organic acids (citric and malic acids), and amino acids (valine, asparagine, and GABA), with the main volatile organic compounds precursors positively impacting ETHY + IAA aroma compounds. In conclusion, the comparison of metabolome profiles suggests that auxin regulation may overlap the ethylene regulatory system. Furthermore, tomato fruits treated with both phytohormones maintained metabolic profiles similar to those of untreated fruits in delayed ripening conditions, besides the improved tomato aroma.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Fundação de Amparo à Pesquisa do Estado de São Paulo