外源绿原酸处理对设施番茄果实品质的影响

doi:10.13560/j.cnki.biotech.bull.1985.2024-0772

摘要/Abstract

摘要：

目的番茄在栽培过程中，常存在着色不均、色泽差等问题，导致番茄口感差、出售难，而绿原酸是植物界中广泛存在的一种酚酸类物质，探究其对设施番茄果实品质的影响，为提高果实品质及深入探究绿原酸作用机理提供基础。方法以设施番茄‘京彩8号’（Solanum lycopersicum. ‘Jingcai No 8’）为实验材料，对其进行外源绿原酸（chlorogenic acid, CGA）处理后，检测相关果实品质指标，并通过RT-qPCR对番茄中成熟相关基因进行表达量的分析。结果外施绿原酸提高了番茄红素含量和类胡萝卜素含量，降低了叶绿素含量，促进了番茄果实的着色；能够增加番茄果实的单果重，降低番茄果实的硬度；提高番茄果实的可溶性糖含量和糖酸比，及果实的可溶性固形物含量和维生素C含量，促进番茄果实的生长和成熟，提升了番茄果实的风味和营养物质含量。对成熟相关基因表达量检测的结果表明，外施绿原酸可以诱导番茄中成熟相关转录因子、乙烯合成酶基因高表达。结论推测外源绿原酸能通过调控乙烯合成通路促进番茄果实着色和成熟，提高其品质。

关键词: 设施番茄, 绿原酸, 果实品质, 乙烯

Abstract:

Objective In the process of tomato cultivation, the phenomenon of uneven coloring and poor color often occurs, which leads to poor taste and difficult to sell. Chlorogenic acid (CGA) is a kind of phenolic acid widely existed in the plant kingdom. The research on the effect of chlorogenic acid (CGA) on the fruit quality of tomato has been conducted to gain a basic understanding of the mechanism on CGA's effects. Method Facility tomato 'Jingcai No. 8' (Solanum lycopersicum.) was treated with exogenous CGA, and the related fruit quality indexes were detected. The expressions of ripening related genes in tomato were detected by RT-qPCR. Result The results demonstrated that the application of CGA contributed to an increase in lycopene and carotenoid levels, a decrease in chlorophyll, and an enhancement in the coloration of tomato fruits. Additionally, it was observed that CGA application led to an increase in fruit weight and a reduction in hardness. Meanwhile, the soluble sugar and sugar-acid ratio of tomato fruits, as well as the soluble solids and vitamin C were also improved, which promoted the growth ripening, flavor and nutrient content of tomato. The measurement of the expressions of ripening-related genes illustrated that the application of CGA induced the high expression of ripening-related transcription factors and ethylene synthase genes in tomato. Conclusion It is inferred that exogenous CGA plays a role in promoting the ripening of tomato and improving its quality via regulating the ethylene synthesis process.

Key words: facility tomato, chlorogenic acid, fruit quality, ethylene

陈慧婷, 夏一楠, 颜伟, 张梦菲, 陈周梅, 侯丽霞, 刘新. 外源绿原酸处理对设施番茄果实品质的影响[J]. 生物技术通报, 2025, 41(2): 119-126.

CHEN Hui-ting, XIA Yi-nan, YAN Wei, ZHANG Meng-fei, CHEN Zhou-mei, HOU Li-xia, LIU Xin. Effect of Exogenous Chlorogenic Acid Treatment on Fruit Quality of Facility Tomato[J]. Biotechnology Bulletin, 2025, 41(2): 119-126.

图/表 7

表1 引物序列

Table 1 Primer sequences

引物名称 Primer	引物序列 Primer’s sequences （5′-3′）
SlActin-F	TGGTCGGAATGGGACAGAAG
SlActin-R	CTCAGTCAGGAGAACAGGGT
SlNAC1-F	CGGTGGGAAAACCCAAAACC
SlNAC1-R	GAGGCGGTACTCGTGCATAA
SlNAC4-F	GGTGGGAAAACCCAAAACC
SlNAC4-R	ACCTACTTTTTGGGTCCCGC
SlFUL1-F	GGCACAGCAAAATCAGTGGG
SlFUL1-R	GACGAAGCATCCATTGTGGC
SlRIN-F	GGCATTGTGGTGAGCAAAGT
SlRIN-R	GGTGCTGCATTTTCGGGTTG
SlNOR-F	AACAACGAGGACGATGGACT
SlNOR-R	GTTGTCGAAAGACGACCCCA
SlACS2-F	AAAGCGCGATGAGGTTAGGT
SlACS2-R	ACAAACTCGGAACCACCCTG
SlACS4-F	CGACCCTTTCCACTTGGTGA
SlACS4-R	CAGTAGCTCCACCAGCCATT
SlACS1A-F	GCTGATCCTGGTGATGCCTT
SlACS1A-R	TGTCACGGAGTGTGTCCTTG
SlACO4-F	GCTGGTGGCATCATCCTTCT
SlACO4-R	CTAGCTGATCGCCGAGGTTG

图1 绿原酸处理后番茄果实的着色情况BT： Before treatment； AT： after treatment； Gr： green fruit stage； Ex： expansion stage；Br： break stage. The same below

Fig. 1 Coloration of tomato fruit after chlorogenic acid treatment

图2 外源绿原酸处理对番茄果实叶绿素（A）、类胡萝卜素（B）、番茄红素含量（C）的影响*P<0.05,**P<0.01,***P<0.001, the same below

Fig. 2 Effects of exogenous chlorogenic acid treatment on chlorophyll (A), carotenoid (B) and lycopene content (C) of tomato fruits

图3 外源绿原酸处理对番茄果实硬度（A）、单果重（B）和果形指数（C）的影响

Fig. 3 Effects of exogenous chlorogenic acid treatment on tomato fruit hardness (A), single fruit weight (B) and fruit shape index(C)

图4 外源绿原酸处理对番茄果实可溶性糖含量（A）、可滴定酸含量（B）、糖酸比（C）的影响

Fig. 4 Effects of exogenous chlorogenic acid treatment on soluble sugar content (A), titrable acid content (B) and sugar-acid ratio (C) of tomato fruit

图5 外源绿原酸处理对番茄果实可溶性固形物（A）、维生素C含量（B）的影响

Fig. 5 Effects of exogenous chlorogenic acid treatment on soluble solid (A) and vitamin C content (B) of tomato fruit

图6 外源绿原酸对番茄果实中成熟和乙烯合成相关基因相对表达量的影响A：番茄果实中成熟相关基因SlNAC1、SlNAC4、SlFUL1、SlRIN、SlNOR；B：番茄中乙烯合成相关基因SlACS2、SlACS4、SlACSIA、SlACO4

Fig. 6 Effects of exogenous chlorogenic acid treatment on the relative expressions of ripening and ethylene synthesis related genes in tomato fruitsA: Ripening gene SlNAC1, SlNAC4, SlFUL1, SlRIN and SlNOR in tomato fruit. B: Ethylene synthesis related genes SlACS2, SlACS4, SlACSIA, SlACO4 in tomato fruit

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