The alteration in the taste of tomatoes after storage significantly influences consumer demand. Identification of the key compounds and related metabolic pathways involved in the taste changes of tomatoes during storage is very important for the tomato industry. This study examined the alterations in the taste of tomatoes stored at 4 °C under vacuum packaging, focusing on changes in metabolites and identifying specific metabolites that serve as markers for different taste attributes. The results showed that the decrease in sourness after storage at low temperatures was strongly associated with the decline in the function of the metabolic pathways of acetyl phosphate, pyrrole-2-carboxylic acid, and hydroxypyruvate. The increase in umami was closely related to the enrichment of amino acid-related metabolites such as tryptophan and proline. Furthermore, the utilization of vacuum packaging exerted an influence on the bitterness and astringency of tomatoes through altering the production of metabolites such as dimethylglycine, betaine, and flavonoids. These findings are essential for comprehending the variability in tomato taste and directing future quality control.
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| http://dx.doi.org/10.1016/j.foodres.2024.115395 | DOI Listing |
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