LYC-B基因沉默对紫色番茄果实主要色素及挥发性物质的影响

利用病毒诱导的基因沉默（virus-induced gene silencing，VIGS）技术，抑制紫色番茄果实成熟过程中番茄红素β-环化酶（LYC-B）基因的表达，并分析番茄果实中主要色素及挥发性物质的种类与含量变化。结果表明：LYC-B基因沉默可提高紫色番茄果实中番茄红素的含量；顶空固相微萃取-气相色谱-质谱联用技术检测到6-甲基-5-庚烯-2-酮等类胡萝卜素相关的挥发性物质的含量增加，反-2-辛烯醛、己醇、反-2-庚烯醛、水杨酸甲酯和顺-3-己烯醇等主要挥发性物质的释放量增加。因此，LYC-B基因沉默可以增加番茄红素及部分主要挥发性物质的含量，影响番茄果实的营养品质和风味品质。

Effect of LYC-B Gene Silencing on Major Pigments and Volatile Compounds in Purple Tomato Fruits

In the current study, the expression of lycopene beta-cyclase (LYC-B) gene was inhibited during ripening through
virus-induced silencing (VIGS) technique and the corresponding impact on major pigments and volatile compounds in
purple tomato fruits was analyzed. The results showed that LYC-B gene silencing could increase the content of lycopene in
purple tomato fruits. Tomato volatile compounds detected by headspace solid phase micro-extraction (HS-SPME) coupled
with gas chromatography-mass spectrometry (GC-MS) revealed that LYC-B gene silencing could increase the content of
6-methyl-5-hepten-2-one, which is derived from carotenoids. The release of (E)-2-octenal, hexanol, (E)-2-heptenal, methyl
salicylate and (Z)-3-hexen-1-ol was also increased. In addition, LYC-B gene silencing could increase the contents of lycopene
and some major volatile compounds, thus improving the nutritional and flavor quality of tomato fruits.