Metabolomic profiling reveals taste development in tomatoes during cold storage with vacuum packaging

Area of Science:

• Agricultural Science
• Food Science
• Metabolomics

Background:

• Tomato taste significantly impacts consumer demand, making understanding storage-induced changes critical for the industry.
• Metabolic pathways and key compounds driving taste alterations during storage require identification for quality control.

Purpose of the Study:

• To investigate taste changes in tomatoes stored at 4°C under vacuum packaging.
• To identify specific metabolites and metabolic pathways responsible for taste attribute variations.

Main Methods:

• Storage of tomatoes at 4°C with vacuum packaging.
• Metabolomic analysis to identify changes in key compounds.
• Correlation analysis between metabolites and taste attributes.

Main Results:

• Low-temperature storage decreased sourness, linked to reduced activity in acetyl phosphate, pyrrole-2-carboxylic acid, and hydroxypyruvate pathways.
• Increased umami taste correlated with elevated amino acid metabolites like tryptophan and proline.
• Vacuum packaging influenced bitterness and astringency by altering metabolites such as dimethylglycine, betaine, and flavonoids.

Conclusions:

• Metabolite profiles directly relate to taste perception in stored tomatoes.
• Understanding these metabolic shifts aids in predicting and controlling tomato flavor profiles.
• Findings provide a basis for optimizing storage conditions and maintaining tomato quality for consumers.