Abstract: In order to explore the effect of grafting on the volatile flavor compounds of yellow cherry tomato fruit,the volatile flavor compounds and relative contents of three yellow cherry tomato varieties were analyzed by headspace solid phase micro-extraction with gas chromatography-mass spectrometry. The results showed that there were 56 volatile compounds in Huangrong S,including 3 unique volatile compounds; there were 56 volatile compounds in Huangrong J,including 3 unique volatile compounds. Jinlulu S contained 46 volatile compounds,including 4 unique volatile compounds,of which 1-nitro-3-methylbutane was the main flavor compound; Jinlulu J contained 57 volatile compounds,including 15 unique volatile compounds,of which heptanal,benzeneacetonitrile,1-nitro-2-phenylethane and β-ionone were the main flavor compounds. Huangxing S contained 58 volatile compounds,including 7 unique volatile compounds,of which benzeneacetaldehyde,benzeneacetonitrile and 1-nitro-2-phenylethane were the main flavor compounds; Huangxing J contained 61 volatile compounds,including 10 unique volatile compounds,of which guaiacol was the main flavor compound. It was found that grafting significantly affected the categories and relative contents of volatile compounds in the three yellow cherry tomato varieties fruit. Compared with the non-grafted plant,the relative content of 2-methyl-1-butanol decreased while the relative content of β-ionone,E-2-heptenal and Z-4-decenal increased in the grafted fruits. This study laid a foundation for further analysis of tomato fruit flavor metabolism.

Key words: Yellow cherry tomato, Grafting, Volatile compounds, Headspace solid phase micro-extraction (HS-SPME), Gas chromatography-mass spectrometry (GC-MS)

CLC Number: 

• S662.01