Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2021, Vol. 42 ›› Issue (5): 1394-1401.DOI: 10.3969/j.issn.1000-2561.2021.05.027

• Plant Cultivation, Physiology & Biochemistry • Previous Articles     Next Articles

Effects of Grafting on Volatile Compounds in Red Cherry Tomato Fruits

LIU Ziji, LIU Weixia, NIU Yu, YANG Yan*()   

  1. Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
  • Received:2020-05-05 Revised:2020-07-01 Online:2021-05-26 Published:2021-05-25
  • Contact: YANG Yan


To explore the effect of grafting on the volatile compounds in red cherry tomato fruit, the volatile compounds and relative contents of grafted and non-grafted fruit of three red cherry tomato varieties were analyzed by headspace solid phase micro-extraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). The results showed that there were 57 volatile compounds in CT18013S, including 5 unique compounds, of which heptanal was the main flavor compound. There were 69 volatile compounds in CT18013J, including 17 unique compounds, of which butyl acetate and guaiacol were the main flavor compounds. Fenxing S contained 52 volatile compounds, including 3 unique compounds. Fenxing J contained 60 volatile compounds, including 11 unique compounds, of which 1-nitro-2- phenylethane was the main flavor compound. Hongxing S contained 57 volatile compounds, including 6 unique compounds. Hongxing J contained 64 volatile compounds, including 13 unique compounds, of which heptanal, benzyl cyanide, 1-nitro-2-phenylethane and E,E-2,4-decadienal were the main flavor compounds. The comprehensive comparison results showed that the number of volatile flavor compounds were more in grafted fruit than non-grafted fruit in the three red cherry tomato varieties. Compared with non-grafted plants, grafting increased the contents of benzeneethanol, E-2-heptenal, benzeneacetaldehyde and nonanal in the grafted fruits of three red cherry tomato varieties. This study could provide scientific basis for further analysis of tomato flavor regulation.

Key words: red cherry tomato, grafting, volatile compounds, headspace solid phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

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