口感番茄和菜用番茄的品质及转录组学分析

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Abstract：The flavor tomatoes is acentral focus for consumers，with taste primarily governed by the dynamic balance soluble sugars，organic acids，and free amino acids.This study conducted a systematic comparison soluble sugars （glucose，fructose），organic acids （citric acid，malic acid，etc.），and free amino acids （glutamic acid， γ -aminobutyric acid，etc.）between tasty tomato （CX） and conventional vegetable tomato （N70），and investigated the molecular regulatory mechanisms through transcriptomic analysis.Results demonstrated that CX exhibited significantly higher glucose and fructose if compared to N70. Similarly，CX showed elevated levels organic acids （citric acid and succinic acid）and free amino acids （glutamic acid and aspartic acid）along with increased γ -aminobutyric acid content. Transcriptome analysis revealed 4242 differentially expressed genes （DEGs），with KEGG enrichment in key pathways including starch-sucrose metabolism，fructose-mannose metabolism，and glutathione metabolism.Notably，genes encoding critical enzymes such as β -glucosidase（BGL），malate dehydrogenase（MDH），and glutathione S-transferase（GST） were upregulated in CX，correlating with the coordinated accumulation sugars，acids，and amino acids.This study elucidates the molecular basis underlying tasty tomato quality formation and provides a theoretical basis nd candidate gene targets for precision breeding flavor-optimized tomato varieties.

Key words： tomato;soluble sugar; organic acid; free amino acid; transcriptome analysi：

番茄（Solanumlycopersicum）口感品质的遗传改良研究是现代农业生物技术的重要挑战，番茄口感主要由品质指标构成，其基础是合适的糖、酸，同时其他物质如游离氨基酸等也影响番茄的口感[1]。（剩余19013字）