Characterization of the Aromatic Profile of Mature-Green Tomato Fruit (‘Fen Junmei’) in Response to Supplemental LED Light Quality and Intensity During Ripening
- 1Weifang Key Laboratory for Stress Resistance and High Yield Regulation of Horticultural Crops, Shandong Provincial University Laboratory for Protected Horticulture, College of Jia Sixie Agriculture, Weifang University of Science and Technology, Shouguang 262700, China
- 2Department of Horticulture, Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju 52828, Republic of Korea
- 3Division of Horticultural Science, College of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Republic of Korea
Abstract
Light quality and light intensity, as important environmental signals, can regulate the ripening process and flavor compound synthesis in tomato fruits. Chitosan oligosaccharides, as natural bio-stimulants, can improve postharvest quality of fruits and vegetables. However, how varied LED light quality–intensity regimes modulate ripening and aroma metabolism in chitosan-oligosaccharide-pre-treated mature-green tomato fruit remains unclear. This study used mature-green tomato fruits as experimental material, which were pre-treated by immersion in chitosan oligosaccharide solution. Subsequently, different combinations of supplemental light qualities (white light, blue light, and 1:1 red–blue composite light) and varying light intensities were applied for continuous illumination. The effects of these lighting conditions on the postharvest physiological quality and volatile aroma components of tomatoes were systematically investigated, and the molecular regulatory mechanisms were analyzed through transcriptome sequencing. The results showed that light quality and intensity significantly regulated tomato fruit color change, firmness, pigment accumulation, and sugar–acid quality. High-intensity red–blue combined light treatment (RB-H) effectively accelerated fruit ripening, promoted carotenoid accumulation, significantly increased the content of terpenes and aromatic volatile compounds, and improved fruit flavor. Transcriptome analysis revealed that different light treatments induced a large number of differentially expressed genes, with transcription factors from the WRKY, MYB, AP2/ERF, bHLH, NAC, and C2H2 families widely involved in light signal responses. Weighted gene co-expression network analysis (WGCNA) identified two key modules associated with light response. KEGG pathway enrichment analysis revealed that the biosynthesis of the terpenoid backbone, monoterpenoid biosynthesis, sesquiterpenoid and triterpenoid biosynthesis, as well as tyrosine metabolism pathways, are the core pathways regulating the production of volatile aroma compounds in tomatoes. In summary, RB-H treatment promotes the accumulation of characteristic aromatic compounds and enhances overall tomato quality by activating key genes involved in terpenoid biosynthesis and tyrosine metabolism pathways. This study reveals the transcriptional regulatory network by which light quality and intensity shape postharvest tomato ripening and flavor development in chitosan-oligosaccharide-pre-treated fruit, providing theoretical support for precise LED light environment control and targeted improvement of flavor quality in postharvest tomatoes.
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BibTeX
@article{yang2026characterization,
title = {{Characterization of the Aromatic Profile of Mature-Green Tomato Fruit (‘Fen Junmei’) in Response to Supplemental LED Light Quality and Intensity During Ripening}},
author = {Jingli Yang and Xiaohan Yu and Qingyu Wang and Ziyang Xia and Pan Yin and Xiaoyang Zhang and Jingmin Zhang and Byoung Ryong Jeong and Jinnan Song},
journal = {International Journal of Molecular Sciences},
year = {2026},
month = oct,
doi = {10.3390/ijms27219555},
url = {https://www.mdpi.com/1422-0067/27/21/9555},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Characterization of the Aromatic Profile of Mature-Green Tomato Fruit (‘Fen Junmei’) in Response to Supplemental LED Light Quality and Intensity During Ripening
AU - Jingli Yang
AU - Xiaohan Yu
AU - Qingyu Wang
AU - Ziyang Xia
AU - Pan Yin
AU - Xiaoyang Zhang
AU - Jingmin Zhang
AU - Byoung Ryong Jeong
AU - Jinnan Song
PY - 2026
DA - 2026/10/26
JO - International Journal of Molecular Sciences
DO - 10.3390/ijms27219555
UR - https://www.mdpi.com/1422-0067/27/21/9555
AB - Light quality and light intensity, as important environmental signals, can regulate the ripening process and flavor compound synthesis in tomato fruits. Chitosan oligosaccharides, as natural bio-stimulants, can improve postharvest quality of fruits and vegetables. However, how varied LED light quality–intensity regimes modulate ripening and aroma metabolism in chitosan-oligosaccharide-pre-treated mature-green tomato fruit remains unclear. This study used mature-green tomato fruits as experimental material, which were pre-treated by immersion in chitosan oligosaccharide solution. Subsequently, different combinations of supplemental light qualities (white light, blue light, and 1:1 red–blue composite light) and varying light intensities were applied for continuous illumination. The effects of these lighting conditions on the postharvest physiological quality and volatile aroma components of tomatoes were systematically investigated, and the molecular regulatory mechanisms were analyzed through transcriptome sequencing. The results showed that light quality and intensity significantly regulated tomato fruit color change, firmness, pigment accumulation, and sugar–acid quality. High-intensity red–blue combined light treatment (RB-H) effectively accelerated fruit ripening, promoted carotenoid accumulation, significantly increased the content of terpenes and aromatic volatile compounds, and improved fruit flavor. Transcriptome analysis revealed that different light treatments induced a large number of differentially expressed genes, with transcription factors from the WRKY, MYB, AP2/ERF, bHLH, NAC, and C2H2 families widely involved in light signal responses. Weighted gene co-expression network analysis (WGCNA) identified two key modules associated with light response. KEGG pathway enrichment analysis revealed that the biosynthesis of the terpenoid backbone, monoterpenoid biosynthesis, sesquiterpenoid and triterpenoid biosynthesis, as well as tyrosine metabolism pathways, are the core pathways regulating the production of volatile aroma compounds in tomatoes. In summary, RB-H treatment promotes the accumulation of characteristic aromatic compounds and enhances overall tomato quality by activating key genes involved in terpenoid biosynthesis and tyrosine metabolism pathways. This study reveals the transcriptional regulatory network by which light quality and intensity shape postharvest tomato ripening and flavor development in chitosan-oligosaccharide-pre-treated fruit, providing theoretical support for precise LED light environment control and targeted improvement of flavor quality in postharvest tomatoes.
SN - 1422-0067
ER -