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Fruits of four tomato Recombinant Inbred Lines (RIL) and their parents Solanum lycopersicum cv. Caimanta and S. pimpinellifolium LA722, the experimental testers.
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Free amino acid and pigment composition in fruits at two ripening stages from a selected tomato germplasm was stud-ied. The aims were contributing to knowledge on variability of ripening metabolism and identifying more consistently the genetic background of the plant material under analysis. Significant differences (p < 0.05) were found among rip-e...
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... seeds of RILs 4, 10, 12 and 15 together with the experimental testers, parents Caimanta and LA722 (Fig- ure 1), were sown in seedling trays on August under a glasshouse. Then plants were grown at the experimental field station "José F. Villarino" located at latitude 33°S and longitude 61°W, from October to March under greenhouse conditions. ...
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Background
Tomato fruit ripening is controlled by ethylene and is characterized by a shift in color from green to red, a strong accumulation of lycopene, and a decrease in β-xanthophylls and chlorophylls. The role of other hormones, such as auxin, has been less studied. Auxin is retarding the fruit ripening. In tomato, there is no study of the caro...
Citations
... Nutrients and amino acids involved in the biosynthesis and transport of sucrose can also be used for sugarcane ripening (Jain et al., 2017;Diniz et al., 2020;Perlo et al., 2022). Previous studies showed that amino acids (as N source or hormonal precursor), phosphorus (P), potassium (K), boron (B), and magnesium (Mg) act in the synthesis and transport of sucrose and as ligands that can reduce the sucrose degradation (Pratta et al., 2011;Jain et al., 2017;Diniz et al., 2020;Perlo et al., 2022;Zolotareva et al., 2022). ...
In irrigated fields, sugarcane’s vegetative growth and carbohydrate consumption during ripening require ripener management options to improve crop yield. The hypothesis is that ripeners, together with nutrients, biostimulants, and amino acids, improve physiological responses that favor the quality of the raw material and increase the sucrose content. Consequently, the study aimed to evaluate the agro-industrial response of a fertigated sugarcane crop to ripening agents. The treatments consisted of applying chemical ripener (CR), nutritional ripener (NR), and a joint application of NR+CR, besides control with four replicates. Agro-industrial attributes (total soluble solids, apparent sucrose (AS), reducing sugars (RS), total recoverable sugar (TRS), purity, fiber, sucrose in the stalk (SS) were evaluated at 0 (before application), 12, 19, 36, and 60 days after application (DAA). The time modified the technological attributes of sugarcane under ripener application. The highest apparent sucrose and total soluble solids values were obtained with NR+CR compared to the control. The NR and NR+CR treatments presented the highest TRS contents (150 kg Mg⁻¹) at 36 DAA. Furthermore, the NR+CR treatment increased fiber content but did not compromise the quality of the raw material, and it showed high contents of SS and purity percentage, as well as low contents of RS. The chemical and nutritional ripeners efficiently promoted sugarcane ripening in areas without drying off before harvest. NR application at the end of the cycle can potentially increase sugar yield.
Key words:
Saccharum officinarum ; sugarcane industrial quality; ripeners; sugar yield; amino acids
... Other work has compared cultivated tomato (cv. Caimanta) with its wild relative S. pimpinellifolium (LA722) (López et al. 2015;Pratta et al. 2011). Pratta et al. (2011) showed that 10 of the 14 measured amino acids and total amino acid contents were higher in cultivated tomato. ...
... Caimanta) with its wild relative S. pimpinellifolium (LA722) (López et al. 2015;Pratta et al. 2011). Pratta et al. (2011) showed that 10 of the 14 measured amino acids and total amino acid contents were higher in cultivated tomato. In contrast, López et al. (2015) found that most of the amino acids occurred at higher concentrations in the wild accession compared to the cultivar. ...
... In our work, 10 of the 18 measured amino acids, including GABA, were found to occur at higher levels in cultivated tomato, Tueza, compared to S. pimpinellifolium LA1589. These findings are consistent with those of Anan et al. (1996), Saito et al. (2008), and Pratta et al. (2011). The higher content of GABA in cultivated tomato has been linked to selection for umami flavor which is increased by glutamate (the precursor of GABA) and aspartic acid content (Gramazio et al. 2020;Lee et al. 2018). ...
The incidence of many diseases, such as cancer, cardiovascular diseases, and diabetes, is associated with malnutrition and an unbalanced daily diet. Vegetables are an important source of vitamins and essential compounds for human health. As a result, such metabolites have increasingly become the focus of breeding programs. Tomato is one of the most popular components of our daily diet. Therefore, the improvement of tomato’s nutritional quality is an important goal. In the present study, we performed targeted metabolic profiling of an interspecific Solanum pimpinellifolium × S. lycopersicum inbred backcross line (IBL) population and identified quantitative trait loci responsible for the nutritional value of tomato. Transgressive segregation was apparent for many of the nutritional compounds such that some IBLs had extremely high levels of various amino acids and vitamins compared to their parents. A total of 117 QTLs for nutritional traits including 62 QTLs for amino acids, 18 QTLs for fatty acids, 12 QTLs for water-soluble vitamins, and 25 QTLs for fat-soluble vitamins were identified. Moreover, almost 24% of identified QTLs were confirmed in previous studies, and 40 possible gene candidates were found for 18 identified QTLs. These findings can help breeders to improve the nutritional value of tomato.
... Extraction of amino acids was done as per a previously reported method using Methanol:Chloroform (70:30 v/v) mixture (Marur et al, 1994;Pratta et al, 2011). Derivitization of amino acids was done using o-phthalaldehyde, before injection into the column, using a 20μL loop (Rheodyne, Rohnert Park, CA, USA). ...
... As previously reported, glutamate is the principal freeamino-acid in ripe fruits of cultivated varieties of tomato, and free amino acids increase dramatically during fruit ripening, with their abundance changing differentially (Sorrequieta et al, 2010). Total amino acid content at red ripe stage was higher than in the mature green stage in tomato germplasm lines, and their relative content increased from mature-green to ripe stage (Forde and Lea, 2007;Pratta et al, 2011). Significant increase in glutamic acid and reduced levels of alanine and valine, throughout maturation and ripening was reported in various lines of tomato (Omas-Oliu et al, 2011). ...
Vitamins are essential nutrients in food crucial for maintaining good health. Tomato, being a widely consumed
vegetable, provides a good quantity of vitamins. Metabolite profiling of vitamins at different stages of fruit maturity in
a crop helps identify the right stage for better quality. Based on preliminary screening for quality parameters, tomato
lines rich in TSS, antioxidants, lycopene and beta-carotene were selected for the present study. Eight genotypes and
a wild species were profiled for ‘B’ vitamins at three different stages of fruit maturity, viz., green, breaker and ripe
stage. A simple and sensitive liquid chromatography-tandem mass spectrometric (LC-MS/MS) method for simultaneous
determination of six ‘B’ vitamins was developed and validated by us. Among the genotypes studied, IIHR-249-1 recorded
higher niacin, pantothenic acid and biotin content. Pyridoxine content was higher in the hybrid, Arka Rakshak. The
wild species, LA-1777(Solanum habrochaites) was found to be rich in pantothenic acid, riboflavin and thiamine.
Content of most of the vitamins increased with ripening of the fruit. IIHR-249-1 and LA-1777 were found to be rich in
‘B’ vitamins, earlier reported to be also rich in antioxidants and lycopene. These genotypes can be used for improving
the nutritive value of tomato under crop improvement programmes, through conventional breeding or biotechnological
approaches
... Glutamate, the prototypical umami substance, is one of the major constituent of both vegetal and animal proteins and it is present in free form in many foods, including tomato [71]. The concentration of free glutamate in tomato is higher than in many vegetables traditionally used as ingredients in western cuisine such as potatoes, asparagus, peas, and it increases significantly up to 8 timesduring ripening and after cooking [71][72][73]. Moreover, the levels of free glutamate in ripe tomato fruits are higher in cultivated varieties than in wild ones. ...
Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an important source of healthy constituents of the human diet. Despite the unique flavor characteristics of tomatoes, which make them extremely valuable in cooking, and their recognized beneficial role in the diet, the quality of tomato was traditionally only considered in connection to external appearances. As it happened with other highly requested crops, breeding programs of tomato focused their efforts on developing new varieties with higher yields and stress resistance, with better uniformity in fruit size, brighter color and prolonged shelf life. The downside of these strategies was that organoleptic features and nutritional value were often neglected, with a detrimental effect on commercial tomatoes. Over the last years, there has been an increase in consumers' demand for tasty and healthy products. This aspect, paired with novel and multidisciplinary approaches to tomato research, allowed both sensory and nutritional qualities to be reconsidered as valuable parameters in breeding. In this review we describe the main chemical constituents of tomato, focusing on the flavor compounds (both volatile and non-volatile compounds) and secondary metabolites. Particular attention is paid to their beneficial effects on human health and their relevance to the overall quality of tomato.
... Some plant tissues, like bamboo shoots and Inga umbellifera young leaves, accumulate free Tyr at up to 30% and 10% dry weight, respectively (Lokvam et al., 2006;Nomura and Yamada, 1974). On the other hand, some tomato fruits have low abundance of bound Tyr, representing 0.1% of the total protein amino acids (Pratta et al., 2011), as compared to the natural abundance of Tyr residues in proteins being~3% (Ischiropoulos, 1998). Some Tyrderived specialized metabolites, such as dhurrin (15), also accumulate up to 30% of dry weight (Halkier and Møller, 1989). ...
... The content of several amino acids showed a strong positive reciprocal correlation in the material analyzed, confirming that these metabolites share high interconnection (Schauer et al., 2006;Carli et al., 2009). The most abundant amino acid found in the tomato fruits analyzed was Glu, followed by Gln; these two forms comprised on average 70% of the total free amino acids confirming previous reports (Kader et al., 1978;Sorrequieta et al., 2010;Pratta et al., 2011;Choi et al., 2014). High variation in Glu content among cultivars with different fruit size was also reported in the literature (Zushi and Matsuzoe, 2011). ...
... In fruits, it represents a taste-enhancing compound, known to be sensed as the fifth basic taste (umami), which evokes a savory feeling; this property has been related to an adaptive role in attracting mammal predators (Chaudhari et al., 2009). Average content in Glu in tomato fruits found in literature ranges between 1000 and 2000 mg/kg FW (Kader et al., 1978;Pratta et al., 2011;Zushi and Matsuzoe, 2011), reaching a maximum of 3500 in a cherry green-fruited variety (Choi et al., 2014). The average concentration of Glu detected in Italian flattened/ribbed genotypes (6871 mg/kg FW), as well as that in the French cultivar Marmande (7565 mg/kg FW), are the highest ever reported being about two-fold those measured in other tomato types. ...
Increased interest toward traditional tomato varieties is fueled by the need to rescue desirable organoleptic traits and to improve the quality of fresh and processed tomatoes in the market. In addition, the phenotypic and genetic variation preserved in tomato landraces represents a means to understand the genetic basis of traits related to health and organoleptic aspects and improve them in modern varieties. To establish a framework for this approach, we studied the content of several metabolites in a panel of Italian tomato landraces categorized into three broad fruit type classes (flattened/ribbed, pear/oxheart, round/elongate). Three modern hybrids, corresponding to the three fruit shape typologies, were included as reference. Red ripe fruits were morphologically characterized and biochemically analyzed for their content in glycoalkaloids, phenols, amino acids, and Amadori products. The round/elongate types showed a higher content in glycoalkaloids, whereas flattened types had higher levels of phenolic compounds. Flattened tomatoes were also rich in total amino acids and in particular in glutamic acid. Multivariate analysis of amino acid content clearly separated the three classes of fruit types. Making allowance of the very low number of genotypes, phenotype-marker relationships were analyzed after retrieving single nucleotide polymorphisms (SNPs) among the landraces available in the literature. Sixty-six markers were significantly associated with the studied traits. The positions of several of these SNPs showed correspondence with already described genomic regions and QTLs supporting the reliability of the association. Overall the data indicated that significant changes in quality-related metabolites occur depending on the genetic background in traditional tomato germplasm, frequently according to specific fruit shape categories. Such a variability is suitable to harness association mapping for metabolic quality traits using this germplasm as an experimental population, paving the way for investigating their genetic/molecular basis, and facilitating breeding for quality-related compounds in tomato fruits.
... The two most abundant AA were Gln, which accounted for about 32-36% of the total AA, and Gln (27-28%), irrespective of the treatment. These results are consistent with previous findings (Kader et al., 1978;Pratta et al., 2011;Choi et al., 2014). Rootstock strongly affected the values of the eighteen AA contents. ...
... The total AA content in tomatoes ranged from 2358 to 3775 mM 100 g À1 fw and was strongly affected by rootstock (Table 1). These data were within the expected range for total AA content of tomatoes (Kader et al., 1978;Pratta et al., 2011;Choi et al., 2014). Relative to nongrafted and self-grafted plants, the grafted Aligator rootstock produced a 23% decrease in total AA content of the tomatoes and Primed yielded a 23% increase in the same. ...
... Amino acid content is an important factor to evaluate nutritional value. Many plants have been investigated for their content or biodiversity of free amino acids (Pratta et al., 2011;Elfalleh et al., 2012). However, little is known about the comprehensive assessment of buckwheat seeds based on the contents of rutin, quercetin, and free amino acids. ...
In this study, five common buckwheats and nine tartary buckwheats grown at different locations were analyzed for the contents of rutin, quercetin, and amino acids by high-performance liquid chromatography and spectrophotometry. The rutin content was higher than quercetin in buckwheat seeds. Rutin content was in the range from 0.05 (0.05 g per 100 g dry seeds) to 1.35% of buckwheat seeds. Quercetin content varied from 0.01 to 0.17% and in some common buckwheats it was even difficult to detect. Comparatively, tartary buckwheat seeds contained more rutin and quercetin than common buckwheat seeds. Meanwhile, the bran has higher rutin content than the farina in tartary buckwheat seeds, with a respective content of 0.45 to 1.19% and 0.14 to 0.67%. It was found that amino acid contents were around 1.79 to 12.65% (farina) and 5.74 to 7.89% (bran) in common buckwheats, and 1.73 to 5.63% (farina) and 2.64 to 16.78% (bran) in tartary buckwheat seeds. The highest total rutin content was found to be 1.35% in tartary buckwheat seeds from Sichuan, China. The highest total amounts of amino acid were detected to be 20.13% in tartary buckwheat seeds from Changzhi, Shanxi Province (China). Our results suggested that food products made of whole-buckwheat flour are healthier than those made of fine white flour.
... Thus, the variations observed in the metabolite levels would indeed reflect differences in fruit composition. Our results are in good agreement with a previous report on the free amino acid composition over the same parental accessions but under different environmental conditions (Pratta et al. 2011a). This observation suggests strong heritability of these traits as was reported for many of the metabolite measured here by Schauer et al. (2008). ...
Elucidating the determinants of tomato nutritional value and fruit quality to introduce improved varieties on the international market represents a major challenge for crop biotechnology. Different strategies can be undertaken to exploit the natural variability of Solanum to re-incorporate lost allelic diversity into commercial varieties.
One of them is the characterization of selected germplasm for breeding programs. To achieve this goal, 18 RILs (S. lycopersicum × S. pimpinellifolium) were comprehensively phenotyped for fruit polar metabolites and quality associated traits. Metabolites were quantified by GC–MS and 1H NMR. Integrative analyses by neuronal clustering and network construction revealed that fruit properties are strongly associated with the metabolites aspartate, serine, glutamate and 2-oxoglutarate. Shelf life and firmness appeared to be linked to malate content. By a comparative analysis of the whole data set, ten RILs presented higher number of traits with positive effect than the S. lycopersicum × S. pimpinellifolium hybrid. Thus, these lines can be proposed as promising candidates for breeding programs aimed to improve fruit quality.
... Extraction of amino acids was done as per a previously reported method using Methanol:Chloroform (70:30 v/v) mixture (Marur et al, 1994;Pratta et al, 2011). Derivitization of amino acids was done using o-phthalaldehyde, before injection into the column, using a 20μL loop (Rheodyne, Rohnert Park, CA, USA). ...
... As previously reported, glutamate is the principal freeamino-acid in ripe fruits of cultivated varieties of tomato, and free amino acids increase dramatically during fruit ripening, with their abundance changing differentially (Sorrequieta et al, 2010). Total amino acid content at red ripe stage was higher than in the mature green stage in tomato germplasm lines, and their relative content increased from mature-green to ripe stage (Forde and Lea, 2007;Pratta et al, 2011). Significant increase in glutamic acid and reduced levels of alanine and valine, throughout maturation and ripening was reported in various lines of tomato (Omas-Oliu et al, 2011). ...
Vitamins are essential nutrients in food crucial for maintaining good health. Tomato, being a widely consumed vegetable, provides a good quantity of vitamins. Metabolite profiling of vitamins at different stages of fruit maturity in a crop helps identify the right stage for better quality. Based on preliminary screening for quality parameters, tomato lines rich in TSS, antioxidants, lycopene and beta-carotene were selected for the present study. Eight genotypes and a wild species were profiled for 'B' vitamins at three different stages of fruit maturity, viz., green, breaker and ripe stage. A simple and sensitive liquid chromatography-tandem mass spectrometric (LC-MS/MS) method for simultaneous determination of six 'B' vitamins was developed and validated by us. Among the genotypes studied, IIHR-249-1 recorded higher niacin, pantothenic acid and biotin content. Pyridoxine content was higher in the hybrid, Arka Rakshak. The wild species, LA-1777(Solanum habrochaites) was found to be rich in pantothenic acid, riboflavin and thiamine. Content of most of the vitamins increased with ripening of the fruit. IIHR-249-1 and LA-1777 were found to be rich in 'B' vitamins, earlier reported to be also rich in antioxidants and lycopene. These genotypes can be used for improving the nutritive value of tomato under crop improvement programmes, through conventional breeding or biotechnological approaches.
