Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración
The tomato (Solanum lycopersicum L.) is the most consumed vegetable crop throughout the world and belongs to family Solanaceae. This species has been widely used for the study of fleshy fruits and is also an interesting model to understand the cross-linking and regulation of the biosynthesis pathway...
| Autor: | |
|---|---|
| Tipo de documento: | tese |
| Estado: | Versão publicada |
| Data de publicação: | 2018 |
| País: | México |
| Recursos: | Universidad Autónoma Metropolitana |
| Repositório: | Repositorio Institucional de la UAM Iztapalapa |
| Idioma: | espanhol |
| OAI Identifier: | oai:bindani.izt.uam.mx:f1881k92v |
| Acesso em linha: | https://doi.org/10.24275/uami.f1881k92v |
| Access Level: | Acceso aberto |
| Palavra-chave: | info:eu-repo/classification/LEM/Biotecnología vegetal info:eu-repo/classification/LEM/Jitomates -- Composición info:eu-repo/classification/LEM/Jitomates -- Análisis info:eu-repo/classification/LEM/Plant biotecholology info:eu-repo/classification/LEM/Tomatoes -- Composition info:eu-repo/classification/LEM/Tomatoes -- Analysis info:eu-repo/classification/cti/6 |
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Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración |
| title |
Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración |
| spellingShingle |
Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración CRISTIAN VELA HINOJOSA info:eu-repo/classification/LEM/Biotecnología vegetal info:eu-repo/classification/LEM/Jitomates -- Composición info:eu-repo/classification/LEM/Jitomates -- Análisis info:eu-repo/classification/LEM/Plant biotecholology info:eu-repo/classification/LEM/Tomatoes -- Composition info:eu-repo/classification/LEM/Tomatoes -- Analysis info:eu-repo/classification/cti/6 |
| title_short |
Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración |
| title_full |
Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración |
| title_fullStr |
Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración |
| title_full_unstemmed |
Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración |
| title_sort |
Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloración |
| dc.creator.none.fl_str_mv |
CRISTIAN VELA HINOJOSA |
| author |
CRISTIAN VELA HINOJOSA |
| author_facet |
CRISTIAN VELA HINOJOSA |
| author_role |
author |
| dc.contributor.none.fl_str_mv |
LAURA JOSEFINA PEREZ FLORES JOSE ALBERTO MENDOZA ESPINOZA HECTOR BERNARDO ESCALONA BUENDIA |
| dc.subject.none.fl_str_mv |
info:eu-repo/classification/LEM/Biotecnología vegetal info:eu-repo/classification/LEM/Jitomates -- Composición info:eu-repo/classification/LEM/Jitomates -- Análisis info:eu-repo/classification/LEM/Plant biotecholology info:eu-repo/classification/LEM/Tomatoes -- Composition info:eu-repo/classification/LEM/Tomatoes -- Analysis info:eu-repo/classification/cti/6 |
| topic |
info:eu-repo/classification/LEM/Biotecnología vegetal info:eu-repo/classification/LEM/Jitomates -- Composición info:eu-repo/classification/LEM/Jitomates -- Análisis info:eu-repo/classification/LEM/Plant biotecholology info:eu-repo/classification/LEM/Tomatoes -- Composition info:eu-repo/classification/LEM/Tomatoes -- Analysis info:eu-repo/classification/cti/6 |
| description |
The tomato (Solanum lycopersicum L.) is the most consumed vegetable crop throughout the world and belongs to family Solanaceae. This species has been widely used for the study of fleshy fruits and is also an interesting model to understand the cross-linking and regulation of the biosynthesis pathways of tocopherols, chlorophylls and carotenoids. Mexico is considered a center of diversification and domestication of tomato and is a source of genotypes of different shapes, colors and sizes that have been little characterized to date. These genotypes could be consumed either directly or included in breeding programs aiming to rescue functional compounds such as carotenoids and polyphenols, as well as to improve flavor. Although tomato flavor has not been a major goal for breeders, nowadays it becomes important as it is a subject of consumer complaint. The present study aimed at evaluating quality parameters [(TA (titratable acidity), TSS (total soluble solids), firmness, pH, weight, weight loss and color), characterizing the cuticle and epidermis, as well as the expression of PGA (polygalacturonase), sugar (sucrose, glucose and fructose) and organic acid content (malic and citric)], sensory quality [carotenoid-derived volatiles (β-cyclocitral, geranylacetone, damascenone, β-ionone and 6-methyl-5-hepten-2-one) and consumer preference (flavor and aroma)], antioxidant capacity (ABTS, DPPH and CUPRAC), antioxidant content (vitamin C, vitamin E (tocopherols α, β, δ and γ), total polyphenols, total flavonoids and anthocyanins), chlorophylls a and b and the expression of genes associated with fruit pigmentation (PSY-1, PSY-2, LYC-B, CYC B, HPPD, DXS, GGDR, VTE-2, VTE-5) as well as related transcription factors (NAC1, NAC-4, NAC-5, NAC-7 and NAC-9) in four native genotypes (red, orange, yellow and purple) and four experimental lines (light red, light orange, chartreuse yellow and black) of tomato (Solanum lycopersicum) with different color. The red genotypes showed higher contents of lycopene and β-carotene and of the volatiles damascenone, β-cyclocitral and β-ionone, as well as greater lipophilic antioxidant capacity, higher expression of PSY-1 and CYC-B and high consumer preference. The yellow genotype showed higher total polyphenol contents, higher hydrophilic antioxidant capacity, and higher expression of PSY-2, LCY-B, VTE-5 and GGDR. The content of vitamin C was higher in the native red and orange genotypes. On the other hand, the orange genotypes (native orange and light orange hybrid) had higher sugar and organic acid contents, as well as higher content of tocopherols, higher expression of VTE-2 DXS and HPPD and high consumer preference. The chartreuse yellow experimental line was characterized by its greater firmness and associated with lower PGA expression. The black and purple genotypes showed the highest levels of chlorophylls and anthocyanins. It is therefore suggested that the coloration of these genotypes is a result of the combination of such pigments. The black genotype had the slowest weight loss among the cherry type genotypes. This parameter was associated with a smaller peduncle scar. This genotype was also perceived as the most fresh by consumers and was located close to the ideal tomato despite its unusual coloration. In addition, important differences were observed in the histological analysis between native genotypes and experimental lines, since native genotypes showed irregular epidermal cells and a rougher surface, as well as a thicker epidermis and longer anticlinal pegs when compared with experimental lines. Finally, the expression of NAC transcription factors was higher in the native genotypes, confirming their participation in stress responses. A reason could be due to the constant exposition of these genotypes to environmental changes. Due to the high consumer ratings and high levels of carotenoids and tocopherols, the direct consumption of the red, light red, orange, light orange and black genotypes is recommended, as well as their inclusion in breeding programs aimed at improving the taste and antioxidant levels of commercial varieties. Additionally, the inclusion of the yellow and chartreuse yellow genotypes in genetic improvement programs aimed at increasing polyphenol levels and firmness, respectively, is highly recommended. |
| publishDate |
2018 |
| dc.date.none.fl_str_mv |
2018-04 |
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info:eu-repo/semantics/doctoralThesis info:eu-repo/semantics/publishedVersion |
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doctoralThesis |
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publishedVersion |
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https://doi.org/10.24275/uami.f1881k92v |
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https://doi.org/10.24275/uami.f1881k92v |
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spa |
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spa |
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info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc/4.0/ |
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openAccess |
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https://creativecommons.org/licenses/by-nc/4.0/ |
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reponame:Repositorio Institucional de la UAM Iztapalapa instname:Universidad Autónoma Metropolitana instacron:UAM |
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Universidad Autónoma Metropolitana |
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UAM |
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UAM |
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Repositorio Institucional de la UAM Iztapalapa |
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Repositorio Institucional de la UAM Iztapalapa |
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1858176027722776576 |
| spelling |
Calidad sensorial, capacidad antioxidante y compuestos funcionales en genotipos de jitomate (Solanum lycopersicum) con distinta coloraciónCRISTIAN VELA HINOJOSAinfo:eu-repo/classification/LEM/Biotecnología vegetalinfo:eu-repo/classification/LEM/Jitomates -- Composicióninfo:eu-repo/classification/LEM/Jitomates -- Análisisinfo:eu-repo/classification/LEM/Plant biotecholologyinfo:eu-repo/classification/LEM/Tomatoes -- Compositioninfo:eu-repo/classification/LEM/Tomatoes -- Analysisinfo:eu-repo/classification/cti/6The tomato (Solanum lycopersicum L.) is the most consumed vegetable crop throughout the world and belongs to family Solanaceae. This species has been widely used for the study of fleshy fruits and is also an interesting model to understand the cross-linking and regulation of the biosynthesis pathways of tocopherols, chlorophylls and carotenoids. Mexico is considered a center of diversification and domestication of tomato and is a source of genotypes of different shapes, colors and sizes that have been little characterized to date. These genotypes could be consumed either directly or included in breeding programs aiming to rescue functional compounds such as carotenoids and polyphenols, as well as to improve flavor. Although tomato flavor has not been a major goal for breeders, nowadays it becomes important as it is a subject of consumer complaint. The present study aimed at evaluating quality parameters [(TA (titratable acidity), TSS (total soluble solids), firmness, pH, weight, weight loss and color), characterizing the cuticle and epidermis, as well as the expression of PGA (polygalacturonase), sugar (sucrose, glucose and fructose) and organic acid content (malic and citric)], sensory quality [carotenoid-derived volatiles (β-cyclocitral, geranylacetone, damascenone, β-ionone and 6-methyl-5-hepten-2-one) and consumer preference (flavor and aroma)], antioxidant capacity (ABTS, DPPH and CUPRAC), antioxidant content (vitamin C, vitamin E (tocopherols α, β, δ and γ), total polyphenols, total flavonoids and anthocyanins), chlorophylls a and b and the expression of genes associated with fruit pigmentation (PSY-1, PSY-2, LYC-B, CYC B, HPPD, DXS, GGDR, VTE-2, VTE-5) as well as related transcription factors (NAC1, NAC-4, NAC-5, NAC-7 and NAC-9) in four native genotypes (red, orange, yellow and purple) and four experimental lines (light red, light orange, chartreuse yellow and black) of tomato (Solanum lycopersicum) with different color. The red genotypes showed higher contents of lycopene and β-carotene and of the volatiles damascenone, β-cyclocitral and β-ionone, as well as greater lipophilic antioxidant capacity, higher expression of PSY-1 and CYC-B and high consumer preference. The yellow genotype showed higher total polyphenol contents, higher hydrophilic antioxidant capacity, and higher expression of PSY-2, LCY-B, VTE-5 and GGDR. The content of vitamin C was higher in the native red and orange genotypes. On the other hand, the orange genotypes (native orange and light orange hybrid) had higher sugar and organic acid contents, as well as higher content of tocopherols, higher expression of VTE-2 DXS and HPPD and high consumer preference. The chartreuse yellow experimental line was characterized by its greater firmness and associated with lower PGA expression. The black and purple genotypes showed the highest levels of chlorophylls and anthocyanins. It is therefore suggested that the coloration of these genotypes is a result of the combination of such pigments. The black genotype had the slowest weight loss among the cherry type genotypes. This parameter was associated with a smaller peduncle scar. This genotype was also perceived as the most fresh by consumers and was located close to the ideal tomato despite its unusual coloration. In addition, important differences were observed in the histological analysis between native genotypes and experimental lines, since native genotypes showed irregular epidermal cells and a rougher surface, as well as a thicker epidermis and longer anticlinal pegs when compared with experimental lines. Finally, the expression of NAC transcription factors was higher in the native genotypes, confirming their participation in stress responses. A reason could be due to the constant exposition of these genotypes to environmental changes. Due to the high consumer ratings and high levels of carotenoids and tocopherols, the direct consumption of the red, light red, orange, light orange and black genotypes is recommended, as well as their inclusion in breeding programs aimed at improving the taste and antioxidant levels of commercial varieties. Additionally, the inclusion of the yellow and chartreuse yellow genotypes in genetic improvement programs aimed at increasing polyphenol levels and firmness, respectively, is highly recommended.El jitomate (Solanum lycopersicum L.) es una hortaliza de la familia Solanaceae de alto consumo a nivel mundial. Esta especie ha sido utilizada ampliamente para el estudio de los frutos carnosos, siendo además un modelo interesante para comprender el entrecruzamiento y regulación de las vías de biosíntesis de tocoferoles, clorofilas y carotenoides. México se considera un centro de diversificación y domesticación del jitomate, por lo que presenta genotipos de distintas formas, colores y tamaños que han sido poco caracterizados a la fecha. Dichos genotipos podrían ser consumidos directamente o incluidos en programas de mejoramiento genético, no sólo para rescatar compuestos funcionales como los carotenoides y compuestos fenólicos, sino también para mejorar el sabor del jitomate, ya que los consumidores han expresado numerosas quejas acerca del sabor de las variedades comerciales. El objetivo del presente estudio fue evaluar en cuatro genotipos nativos (rojo, naranja, amarillo y morado) y cuatro líneas experimentales (rojo claro, naranja claro, amarillo verdoso y negro) de jitomate (Solanum lycopersicum) con distinta coloración, los parámetros de calidad [(AT (acidez titulable), SST (sólidos solubles totales), firmeza, pH, peso, pérdida de peso y color), caracterizar la cutícula y la epidermis, así como la expresión de PGA (poligalacturonasa), el contenido de azúcares (sacarosa, glucosa y fructosa), de ácidos orgánicos (málico y cítrico)], la calidad sensorial [volátiles derivados de carotenoides (β-ciclocitral, geranilacetona, damascenona, β-ionona y 6-metil-5hepten-2-ona) y la preferencia de consumidores (sabor y aroma)], la capacidad antioxidante (ABTS, DPPH y CUPRAC), contenido de antioxidantes (vitamina C, vitamina E (tocoferoles α, β, δ y γ), polifenoles totales, flavonoides totales, antocianinas), clorofilas a y b, y la expresión de genes asociados a la pigmentación del fruto (PSY-1, PSY-2, LYC-B, CYC-B, HPPD, DXS, GGDR, VTE-2, VTE-5) así como factores de transcripción relacionados (NAC-1, NAC-4, NAC-5, NAC-7 y NAC 9). Los genotipos rojos presentaron mayor contenido de licopeno y β-caroteno y de los volátiles damascenona, β-ciclocitral y β-ionona, así como mayor capacidad antioxidante lipofílica, mayor expresión de PSY-1 y CYC-B y una alta preferencia por parte de los consumidores. El genotipo amarillo presentó mayor contenido de polifenoles totales, mayor capacidad antioxidante hidrofílica, y una mayor expresión de PSY-2, LCY-B, VTE-5 y GGDR. El contenido de vitamina C fue mayor en los genotipos nativos rojo y naranja. Por otro lado, los genotipos naranjas (naranja nativo y naranja claro híbrido) presentaron mayor contenido de azúcares y ácidos orgánicos, mayor contenido de tocoferoles, una mayor expresión de VTE-2 DXS y HPPD y una alta preferencia por parte de los consumidores. La línea experimental amarillo verdosa se caracterizó por su mayor firmeza, asociada a una menor expresión de PGA. Los genotipos negro y morado presentaron los mayores contenidos de clorofilas y antocianinas, por lo cual se sugiere que su coloración se asocia a la combinación de dichos pigmentos. El genotipo negro presentó la menor pérdida de peso de los genotipos tipo cereza, cuya disminución fue asociada a un menor diámetro de la cicatriz del pedúnculo, fue percibido como el genotipo más fresco, y se ubicó cercano al jitomate ideal a pesar de su coloración inusual. Además, se observaron diferencias importantes en el análisis histológico, entre genotipos nativos y líneas experimentales, ya que los genotipos nativos presentaron células epidérmicas irregulares y una superficie más rugosa, así como una epidermis más gruesa y clavijas anticlinales más prolongadas al ser comparados con las líneas experimentales. Por último, la expresión de los genes que codifican para factores de transcripción NAC fue mayor en los genotipos nativos, confirmando su participación en respuestas a estrés, ya que estos genotipos al cultivarse a cielo abierto están expuestos continuamente a cambios ambientales, mientras que NAC-1 y NAC-4 se asociaron a la coloración. Por el alto agrado por parte de los consumidores y contenidos elevados de carotenoides y tocoferoles se recomienda el consumo directo de los genotipos rojo, rojo claro, naranja, naranja claro y negro evaluados en este estudio, así como su inclusión en programas de mejoramiento orientados a mejorar el sabor y contenidos de antioxidantes de variedades comerciales. Adicionalmente se 4 recomienda la inclusión de los genotipos amarillo y amarillo claro en programas de mejoramiento genético orientados a aumentar los contenidos de polifenoles y firmeza, respectivamente.LAURA JOSEFINA PEREZ FLORESJOSE ALBERTO MENDOZA ESPINOZAHECTOR BERNARDO ESCALONA BUENDIA2018-04info:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.24275/uami.f1881k92vreponame:Repositorio Institucional de la UAM Iztapalapainstname:Universidad Autónoma Metropolitanainstacron:UAMspainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/4.0/oai:bindani.izt.uam.mx:f1881k92v2025-11-26T19:15:19Z |
| score |
15.812455 |