Effect of Exogenous Chlorogenic Acid Treatment on Fruit Quality of Facility Tomato

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

Abstract

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

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.

Figures/Tables 7

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

Fig. 1 Coloration of tomato fruit after chlorogenic acid treatment

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

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

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

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

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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