Unraveling the metabolic behavior in tomato high pigment mutants (hp-1, hp-2dg, ogc) and non ripening mutant (rin) during fruit ripening

Abstract

A comprehensive research has been undertaken to explore the shift of primary metabolic flux with phenolic acid profile during transition of mature green to ripe stage of tomato(Solanum lycopersicum) high pigment (hp-1, hp-2dg and ogc) and non-ripening (rin) mutants. High pigment mutants revealed higher response for the amino acids like phenylalanine, tryptophane, proline, lysine, glutamicacid, serine, gamma aminobutyric acid, glutamine, aspartic acid, glycine, alanine, leucine and threonine compared to ‘Ailsa Craig’ along with the induced response in terms of organic acids viz. oxoglutaric acid, acetic acid, maleic acid, succinic acid,phosphoric acid, fumaric acid,ascorbic acid, tartaric acid, cis-aconitic acid, lactic acid, malic acid and methyl maleic acid. Cell wall sugars were lower in induced shelf-life mutant of hp-2dg and rin. Amongst phenolic acids chlorogenic acid, protocatechuic acid, caffeic acid, ellagic acid, gallic acid, 4-hydroxybenzoic acid showed increased response for high pigment mutants. Total phenol content was lower in high pigment mutants with no significant change for flavonoids. High pigment tomato mutants are metabolically explored for first time through Gas Chromatography Mass Spectrometry and Ultra Performance Liquid Chromatography. Fruit tissue specific primary metabolic shifts along with phenolic acids profile during ripening of tomato high pigment and non-ripening mutants has also been established for the first time. This metabolite kinetics may provide the foundation for utilizing these natural high pigment and non-ripening mutants for marker assisted breeding and metabolite engineering in future.