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

Abstract

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.

Fruit nutritional composition, antioxidant and biochemical profiling of diverse tomato (Solanum lycopersicum L.) genetic resource

“…Carotenoids as a precursor of aroma compounds indirectly affect flavor, whereas chlorophylls play role in the production of sugar through photosynthesis. Carotenoid accumulation during ripening determines chlorophyll degradation together with the fruit color ( Aono et al., 2021 ). Both these traits have been and will continue to be of great importance in plant breeding efforts ( Manoharan et al., 2017 ).…”

“…The activities of domestication and improvement in the cultivated tomato has jeopardized flavor and nutritional quality parameters in tomato fruit. Recent emphasis on breeding strategies aims on flavor associated chemicals like acids, sugar and aroma compounds ( Aono et al., 2021 ).…”

“…Nutritional quality and flavor have been adversely affected during the period of domestication and progress of the cultivated tomato, Solanum lycopersicum ( Aono et al., 2021 ). The nutritional and physiochemical properties of tomato differ on the bases of its cultivar and prevailing environmental conditions ( Anza et al., 2006 ; Ali et al., 2021 ).…”

Haskap Berry Leaves (Lonicera caerulea L.)—The Favorable Potential of Medical Use

“…The contents of chlorophyll A and B and carotenoids were calculated using the described equations [ 30 , 31 , 32 , 33 ]: Chl a (mg/g DL):Ca = (11.24 Abs 662 − 2.04 Abs 645 ) × ( v / w ) Chl b (mg/g DL):Cb = (20.13 Abs 645 − 4.19 Abs 662 ) × ( v / w ) Total Carotenoids (mg/g DL) = [(1000 Abs 470 − 1.90 Chl a − 63.14 Chl b )/214] × ( v / w ) where: Absx—absorbance at x nm; v —volume of solvent (mL); w —the weight of the sample (mg); DL—dry leaves. …”

Effect of irrigation and fertilisation on the biologically active components of tomato

“…These components with different sugars, organic acids, and amino acids in tomatoes improve both the organoleptic and health-promoting qualities. The phenols, vitamin C, and tocopherols play key roles in plant protection against pathogens and UV-B radiation, and these components are highly reactive antioxidants, reducing the risk of several chronic diseases (Aono et al, 2021).…”