Measurement Of Flavor Compounds And Identification Of Associated Loci Associated With Tomato Fruit Flavor

Tomato?Solanum lycopersicum?is a popular vegetable,which is cultivated worldwide.Tomato flavor compounds are complex,mainly consistsing of soluble sugars,soluble acids and volatile compounds.In order to explore the changes of flavor compounds during tomato maturity and the genetic mechanism of tomato flavor compounds,we optimized the accurate and rapid method for determinating the content of sugars,acids and volatile compounds.We measured the flavor compounds in recombinant inbred lines(RILs,201 F₁₀ lines)derived from a cross between Solanum lycopersicum?Moneymaker,MM?and Solanum pimpinellifolium?PI365967,PP?,and identified the genetic loci controlling flavor compounds differences with genome-wide association study using RILs.The main results are as follows:1.In this study,we established the new mehod which can fast and efficient measure tomato soluble sugars,acids and volatility compounds by ultra-high performance liquid chromatography-mass spectrometry?UPLC-MS/MS?and solid-phase microextraction gas chromatography-mass spectrometry?SPME-GC-MS?.This method had short detection time and high accuracy.it can accurately determine soluble sugar acids,including glucose,fructose,sucrose,citric acid and malic acid.Measuring volatile substances by semi-quantitation,included more than 50 compounds,such as aldehydes,ketones,alcohols,esters,etc.2.Researched on the changes of flavor compounds during MM and PP maturity.The content of glucose and fructose all trended to accumulate gradually during tomato maturity.The change wave of soluble acids was small,citric acid increased slightly,and malic acid decreased slightly.Favorite volatile compounds were continuously accumulate in tomato,and most unfavorite volatile compounds as a whole were gradually decrease during tomato maturity.There were huge differences between MM and PP in flavor compounds.3.We further identified the genetic loci controlling flavor compounds differences with genome-wide association study using RILs.29 unique significantly associated signals were identified for soluble sugars and acids,234 unique significantly associated signals were identified for volatile compounds.Some locus overlap with the previously reported QTL positions,and total mined 216 new locus.Our study established an efficient and accurate method for measuring flavor compounds,revealed the change of flavor substances during tomato maturity,and mined a large number of flavor compounds regulate locus.These results will provide theoretical guidance for tomato fruit quality improvement and support the breeding of high-quality tomatoes.