Modulation of the Tomato Fruit Metabolome by LED Light
Metabolic profiles of tomatoes change during ripening and light can modulate the activity of relevant biochemical pathways. We investigated the effects of light directly supplied to the fruits on the metabolome of the fruit pericarp during ripening. Mature green tomatoes were exposed to well-control...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/10/6/266 |
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| author | Nikolaos Ntagkas Ric C. H. de Vos Ernst J. Woltering Celine C. S. Nicole Caroline Labrie Leo F. M. Marcelis |
| author_facet | Nikolaos Ntagkas Ric C. H. de Vos Ernst J. Woltering Celine C. S. Nicole Caroline Labrie Leo F. M. Marcelis |
| author_sort | Nikolaos Ntagkas |
| collection | DOAJ |
| description | Metabolic profiles of tomatoes change during ripening and light can modulate the activity of relevant biochemical pathways. We investigated the effects of light directly supplied to the fruits on the metabolome of the fruit pericarp during ripening. Mature green tomatoes were exposed to well-controlled conditions with light as the only varying factor; control fruits were kept in darkness. In experiment 1 the fruits were exposed to either white light or darkness for 15 days. In experiment 2, fruits were exposed to different light spectra (blue, green, red, far-red, white) added to white background light for seven days. Changes in the global metabolome of the fruit pericarp were monitored using LCMS and GCMS (554 compounds in total). Health-beneficial compounds (carotenoids, flavonoids, tocopherols and phenolic acids) accumulated faster under white light compared to darkness, while alkaloids and chlorophylls decreased faster. Light also changed the levels of taste-related metabolites including glutamate and malate. The light spectrum treatments indicated that the addition of blue light was the most effective treatment in altering the fruit metabolome. We conclude that light during ripening of tomatoes can have various effects on the metabolome and may help with shaping the levels of key compounds involved in various fruit quality characteristics. |
| first_indexed | 2024-03-10T18:52:51Z |
| format | Article |
| id | doaj.art-efc4818fb6554107b67f8bcd43ee0f03 |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-10T18:52:51Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-efc4818fb6554107b67f8bcd43ee0f032023-11-20T05:02:28ZengMDPI AGMetabolites2218-19892020-06-0110626610.3390/metabo10060266Modulation of the Tomato Fruit Metabolome by LED LightNikolaos Ntagkas0Ric C. H. de Vos1Ernst J. Woltering2Celine C. S. Nicole3Caroline Labrie4Leo F. M. Marcelis5Horticulture and Product Physiology, Wageningen University and Research, 6700 AA Wageningen, The NetherlandsBioscience, Wageningen University and Research, 6700 AA Wageningen, The NetherlandsHorticulture and Product Physiology, Wageningen University and Research, 6700 AA Wageningen, The NetherlandsSignify Research, 5656 AE Eindhoven, The NetherlandsGreenhouse Horticulture, Wageningen University and Research, 2665 ZG Bleiswijk, The NetherlandsHorticulture and Product Physiology, Wageningen University and Research, 6700 AA Wageningen, The NetherlandsMetabolic profiles of tomatoes change during ripening and light can modulate the activity of relevant biochemical pathways. We investigated the effects of light directly supplied to the fruits on the metabolome of the fruit pericarp during ripening. Mature green tomatoes were exposed to well-controlled conditions with light as the only varying factor; control fruits were kept in darkness. In experiment 1 the fruits were exposed to either white light or darkness for 15 days. In experiment 2, fruits were exposed to different light spectra (blue, green, red, far-red, white) added to white background light for seven days. Changes in the global metabolome of the fruit pericarp were monitored using LCMS and GCMS (554 compounds in total). Health-beneficial compounds (carotenoids, flavonoids, tocopherols and phenolic acids) accumulated faster under white light compared to darkness, while alkaloids and chlorophylls decreased faster. Light also changed the levels of taste-related metabolites including glutamate and malate. The light spectrum treatments indicated that the addition of blue light was the most effective treatment in altering the fruit metabolome. We conclude that light during ripening of tomatoes can have various effects on the metabolome and may help with shaping the levels of key compounds involved in various fruit quality characteristics.https://www.mdpi.com/2218-1989/10/6/266tomatometabolomicslight regulationirradiancelight spectrum |
| spellingShingle | Nikolaos Ntagkas Ric C. H. de Vos Ernst J. Woltering Celine C. S. Nicole Caroline Labrie Leo F. M. Marcelis Modulation of the Tomato Fruit Metabolome by LED Light Metabolites tomato metabolomics light regulation irradiance light spectrum |
| title | Modulation of the Tomato Fruit Metabolome by LED Light |
| title_full | Modulation of the Tomato Fruit Metabolome by LED Light |
| title_fullStr | Modulation of the Tomato Fruit Metabolome by LED Light |
| title_full_unstemmed | Modulation of the Tomato Fruit Metabolome by LED Light |
| title_short | Modulation of the Tomato Fruit Metabolome by LED Light |
| title_sort | modulation of the tomato fruit metabolome by led light |
| topic | tomato metabolomics light regulation irradiance light spectrum |
| url | https://www.mdpi.com/2218-1989/10/6/266 |
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