Promotive effects of exogenous 5-aminolevulinic acid (ALA) on the biosynthetic pathway of volatile aromatic compounds in tomato fruits

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ID: 324181
2026
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Abstract
Abstract Tomato fruit aroma, determined by diverse volatile organic compounds, is crucial for consumer preference yet often neglected in breeding programs. This study investigates the effects of 5-aminolevulinic acid (ALA) on the biosynthesis of volatile compounds in tomato fruits (Solanum lycopersicum cv. ‘184’). Treatment with 200 ml/L ALA was applied at the fruit setting stage (fruit diameter of approximately 1 cm), repeated at 10-d intervals, and the volatile profiles were subsequently analyzed. The results showed that ALA significantly enhanced fruit quality indexes, including soluble solids, soluble protein, and vitamin C. Combined headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose analyses revealed that ALA increased the diversity and abundance of volatiles, particularly fatty acid-derived and carotenoid-derived volatiles. Partial least squares regression (PLSR) analysis identified 2-(2-methylpropyl)-thiazole and (E)-3-hexen-1-al as key green aroma contributors. ALA also modulated the activities and gene expression of key enzymes (including lipoxygenase (LOX), hydroperoxide lyase (HPL), carotenoid cleavage dioxygenases (CCDs), and branched-chain amino acid transaminase (BCAT)) involved in volatile biosynthesis. These findings demonstrate that exogenous ALA enhances tomato fruit aroma by regulating volatile biosynthesis, providing a theoretical basis for improving fruit quality.
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openalex_W7196937428 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Yue Wu, Ruirui Li, Junwen Wang, Jiaqi Chen, Xingpan Shang, Peng Bai, Junfang Feng, Yongmei He, Zhongqi Tang, Jian Lyu, Jihua Yu
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Journal Food Quality and Safety
Year 2026
DOI
10.1093/fqsafe/fyag063
URL
https://doi.org/10.1093/fqsafe/fyag063
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