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
2021
Yusuke Aono | Yonathan Asikin | Ning Wang | Denise Tieman | Harry Klee | Miyako Kusano
Flavor and nutritional quality has been negatively impacted during the course of domestication and improvement of the cultivated tomato (<i>Solanum</i> <i>lycopersicum</i>). 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 <i>S</i>. <i>lycopersicum</i> and its wild relatives (<i>S</i>. <i>l</i>. var. <i>cerasiforme</i> and <i>S</i>. <i>pimpinellifolium</i>), 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.
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