Effect of Plant Grafting on Flavoring Volatiles in Large-fruit Tomatoes

LIU Ziji; LIU Weixia; NIU Yu; YANG Yan

doi:10.19303/j.issn.1008-0384.2020.11.005

Volume 35 Issue 11

Nov. 2020

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Article Navigation > Fujian Journal of Agricultural Sciences > 2020 > 35(11): 1207-1214

LIU Z J, LIU W X, NIU Y, et al. Effect of Plant Grafting on Flavoring Volatiles in Large-fruit Tomatoes [J]. Fujian Journal of Agricultural Sciences，2020，35（11）：1207−1214 doi: 10.19303/j.issn.1008-0384.2020.11.005

Citation:

LIU Z J, LIU W X, NIU Y, et al. Effect of Plant Grafting on Flavoring Volatiles in Large-fruit Tomatoes [J]. Fujian Journal of Agricultural Sciences，2020，35（11）：1207−1214 doi: 10.19303/j.issn.1008-0384.2020.11.005

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Effect of Plant Grafting on Flavoring Volatiles in Large-fruit Tomatoes

doi: 10.19303/j.issn.1008-0384.2020.11.005

Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan　571101, China

Received Date: 2020-05-08
Rev Recd Date: 2020-06-19

Available Online: 2021-01-26

Publish Date: 2020-11-30

Abstract

Abstract

Objective Effect of grafting on flavoring volatiles in the large-fruit tomatoes was determined to study the flavor regulation of the plant. Method The composition and contents of volatiles in the fruits of the non-grafted (S) and grafted (J) large-fruit varieties, Boshou No. 1, Huiteng, and Huiteng No. 2, were analyzed for comparison using the headspace solid phase micro-extraction with gas chromatography-mass spectrometry. Result There were 59 including 7 unique compounds in the fruits from the Boshou No.1S plants, and 62 with 10 unique compounds in the fruits from the Boshou No.1J plants. On Huiteng S, 59 including 8 unique volatiles, and on Huiteng J, 64 including 13 unique volatiles were identified. For Huiteng No. 2S, 58 including 7 unique compounds were found, while in Huiteng No.2J, 60 including 9 unique compounds were identified. Conclusion The contents of volatile flavoring compounds, 6-methyl-5-hepten-2-one, β-ionone, and E-2-hexenal, were significantly higher in the fruits from the grafted (J) than the non-grafted (S) plants of 3 large-fruit tomato varieties.
- Tomato,
- grafting,
- volatile compounds,
- headspace solid phase micro-extraction (HS-SPME),
- gas chromatography-mass spectrometry (GC-MS)

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References(19)

References

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