番茄果实色泽鲜艳、风味浓郁，且因富含人体必需的维生素和矿物质而深受消费者喜爱。番茄可以在不同的成熟期收获后放熟至完全成熟状态（离藤完熟），或者在藤上完全成熟时收获（藤熟完熟）。由于藤熟的番茄无法承受将其从田地运到消费者手中所需的处理，为延长货架期以及利于储藏，大多数市场上的新鲜番茄在达到完全成熟阶段之前就已收获完毕，在运输途中或目的地放至完全成熟，但这可能会对果实风味和营养品质产生负面影响，因为在绿熟阶段或变红之前采摘的果实，尽管能够继续成熟过程，但在完全成熟时会产生不良的营养特征。因此，除了番茄品种选择、适当的植物营养和生长条件等主要因素外，采摘过程中的成熟度也是番茄离藤成熟的理化变化和整体营养的重要影响因素之一，系统研究藤熟与离藤成熟的番茄果实在不同成熟期采摘后的主要营养品质的变化规律，对于番茄成熟理论研究和指导生产实践都具有重要意义。

本研究选取3种类型的具有代表性的市场流通品种，包括高品质型番茄“高糖100”、普通大果鲜食番茄“月光”、樱桃番茄“千禧”为材料，将藤熟与不同采摘期离藤成熟的番茄果实进行多重指标对比分析。并以高糖100为模型材料，对两种成熟方式下的果实进行代谢组学和转录组学联合分析，探究两种方式成熟果实的重要差异模块，为番茄果实成熟理论研究奠定基础，也为生产中确定最佳采摘期以及培育离藤成熟差异不显著的番茄品种提供理论依据。具体结果如下：

1.在番茄果实的硬度测定中发现，不同品种藤熟与不同采摘期离藤成熟的果实硬度差别不大；对不同品种果实的水分含量测定发现，月光和千禧藤熟完熟的果实含水量均高于离藤完熟的果实，但高糖100则为藤熟果实含水量较低。

2.对不同品种果实的可溶性固形物、酸及番茄红素等多种物质含量进行测定，发现藤熟的果实可溶性固形物含量略高于离藤成熟的果实；离藤成熟对果实可滴定酸含量影响不大；藤熟完熟的果实固酸比均高于离藤完熟的果实，且越晚采摘的果实完熟期时固酸比越高；离藤完熟的果实番茄红素含量高于藤熟完熟的果实，且采摘期越晚成熟后番茄红素含量越高；高糖100藤熟的果实叶绿素含量比不同采摘期离藤成熟的果实高，月光与千禧则无显著差异；藤熟与不同采摘期离藤成熟的果实总酚含量相比，高糖100和月光差别不大，但千禧藤熟果实总酚含量在各个时期均显著高于不同时期采摘的离藤成熟果实；转色期之前，藤熟果实类黄酮含量较高，转色期后不同采摘期离藤成熟与藤熟的果实类黄酮含量差别不大；藤熟与不同采摘期离藤成熟的果实γ-氨基丁酸含量无显著差异。

3.对不同品种果实的VC含量进行测定，发现藤熟的果实VC含量高于离藤完熟的果实，且离藤完熟的果实VC含量采摘期越晚，成熟后VC含量越低，但月光坚熟期采摘果实离藤成熟后VC含量较高。对不同品种的果实VB₁含量进行测定，发现在藤熟与不同采摘期离藤成熟的过程中，VB₁含量均呈现逐渐上升的趋势，转色期之前采摘的果实离藤成熟后VB₁含量逐渐升高，且高于藤熟果实，转色期之后采摘的果实离藤成熟后VB₁含量显著降低，与藤熟果实含量接近或显著低于藤熟果实；对不同品种果实的VB₆、VB₉和VB₁₂含量进行测定，发现藤熟与不同采摘期离藤成熟的果实差异均不显著。

4.对不同品种果实的体外功能活性进行测定，发现坚熟期前采摘的果实离藤完熟的DPPH自由基清除能力逐渐减弱，且低于藤熟的果实，坚熟期后采摘的离藤成熟和藤熟的果实DPPH自由基清除能力差别不大；藤熟完熟与不同采摘期离藤完熟的果实ABTS自由基清除能力差别不大；离藤成熟的果实总抗氧化能力和降血糖能力高于藤熟果实；番茄果实降血脂能力在整个熟期内小幅波动，藤熟完熟果实的降血脂能力略高于离藤完熟果实，采摘期越晚果实成熟后的降血脂能力越低。

5.以高糖100为材料进行代谢组分析，结果发现绿熟期采摘放至完熟的果实与藤熟完熟的果实相比，共有75个差异代谢物，上调表达的差异代谢物59个，下调表达的差异代谢物16个，其中主要的差异代谢物包括糖类及其衍生物、氨基酸及其衍生物、生物碱及其衍生物等。KEGG富集分析发现，这些差异代谢物主要富集在单环菌素生物合成、淀粉和蔗糖代谢、氨基酸生物合成，半乳糖代谢等通路。

6.以高糖100为材料进行转录组分析，结果发现绿熟期采摘放至完熟的果实与藤熟果实相比，共有5401个差异基因，上调基因3516个，下调基因1885个。Go富集分析发现大部分的差异基因分布在结构分子活性、非膜结合细胞器、对刺激的反应等GO term中。KEGG富集分析发现，差异基因富集在核糖体、真核生物核糖体的生物发生、光合生物的固碳作用、半胱氨酸和蛋氨酸代谢途径等途径。

7.通过转录和代谢联合分析，筛选出3条显著富集通路，其中最显著的是光合生物中的碳固定通路，该通路里有28个差异基因和6个差异代谢物；其次是半胱氨酸和蛋氨酸的代谢通路，该通路里有35个差异基因和8个差异代谢物；最后是碳代谢作用通路，该通路里有72个差异基因和10个差异代谢物。这3条通路中涉及的基因和代谢物是番茄果实离藤成熟与自然藤熟之间的主要差异模块。

Tomato fruits have bright colors and rich flavors, and are highly favored by consumers due to their high content of essential vitamins and minerals for the human body.Tomatoes can be harvested at different ripening stages and released to a fully ripe state (fully ripe off the vine), or harvested when fully ripe on the vine (fully ripe on the vine). Due to the inability of vine ripened tomatoes to withstand the processing required to transport them from the field to consumers, in order to extend shelf life and facilitate storage, most fresh tomatoes on the market are harvested before reaching the fully ripe stage, and are placed in transit or at the destination until fully ripe. However, this may have a negative impact on the flavor and nutritional quality of the fruit, as fruits harvested during the green ripening stage or before turning red, although able to continue the ripening process, will produce poor nutritional characteristics when fully ripe. Therefore, in addition to the main factors such as tomato variety selection, appropriate plant nutrition, and growth conditions, the maturity during the picking process is also one of the important influencing factors on the physicochemical changes and overall nutrition of tomatoes after harvesting. Systematically studying the changes in the main nutritional quality of tomato fruits ripened with and without vines at different ripening stages is of great significance for the theoretical research of tomato ripening and guiding production practice.

This study selected three types of representative market circulation varieties, including high-quality tomato "High Sugar 100", ordinary large fruit fresh eating tomato "Moonlight", and cherry tomato "Millennium", as materials. Multiple index comparative analysis was conducted on tomato fruits that were ripe on the vine and ripe off the vine at different picking periods. And using high sugar 100 as the model material, a combined metabolomics and transcriptomics analysis was conducted on the fruits under two ripening methods to explore the important difference modules of the two ripening methods, laying the foundation for the theoretical research of tomato fruit ripening, and providing a theoretical basis for determining the optimal picking period in production and cultivating tomato varieties with insignificant differences in vine ripening. The specific results are as follows:

1.In the determination of the hardness of tomato fruits, it was found that there was little difference in the hardness of fruits between different varieties of ripe vines and those at different picking stages; The determination of water content in fruits of different varieties showed that the water content of fully ripe fruits of Moonlight and Millennial Vine was higher than that of fully ripe fruits of Leaving Vine. However, high sugar content of 100 indicates lower water content in fully ripe fruits of Vine.

2.The content of soluble solids, acids, and lycopene in fruits of different varieties was measured, and it was found that the content of soluble solids in ripe vine fruits was slightly higher than that in ripe detached vine fruits; The ripening of the vine has little effect on the titratable acid content of the fruit; The solid acid ratio of fruits that are fully ripe with vines is higher than that of fruits that are fully ripe without vines, and the later the fruit is harvested, the higher the solid acid ratio during the complete ripening period; The content of lycopene in fruits that are fully ripe from the vine is higher than that in fruits that are fully ripe from the vine, and the later the picking period, the higher the content of lycopene in fruits that mature from the vine; The chlorophyll content of fruits ripe with 100 vines and high sugar content is higher than that of fruits ripe without vines at different picking periods, while there is no significant difference between moonlight and millennial; Compared with the total phenolic content of fruits harvested at different stages of vine ripening, the difference in high sugar 100 and moonlight is not significant. However, the total phenolic content of millennial vine ripening fruits is significantly higher than that of detached vine ripening fruits harvested at different stages; Before the color changing period, the flavonoid content in ripe vine fruits was relatively high. However, after the color changing period, there was not much difference in flavonoid content between ripe and ripe vine fruits at different picking stages; There was no significant difference in the content of gamma aminobutyric acid between the ripe and detached fruits of different picking periods.

3.The VC content of fruits of different varieties was measured, and it was found that the VC content of fruits ripe with vines was higher than that of fruits fully ripe without vines. The later the picking period, the lower the VC content after maturity. However, the higher the VC content of fruits harvested during the moonlight ripening period after leaving vines. The VB₁ content in fruits of different varieties was measured, and it was found that during the process of vine ripening and off vine ripening during different picking periods, the VB₁ content showed a gradually increasing trend. Before the color changing period, the VB₁ content in fruits harvested off vine ripening gradually increased, and was higher than that in vine ripening fruits. After the color changing period, the VB₁ content in fruits harvested off vine ripening significantly decreased, which was close to or significantly lower than that in vine ripening fruits; The content of VB_6、VB₉ and VB₁₂ in fruits of different varieties was measured, and it was found that there was no significant difference between the ripe and detached fruits of different picking periods.

4.The in vitro functional activity of fruits of different varieties was measured, and it was found that the DPPH free radical scavenging ability of fruits harvested before the firm ripening period gradually weakened and was lower than that of fruits harvested after the firm ripening period. The difference in DPPH free radical scavenging ability between fruits harvested after the firm ripening period and those harvested after the firm ripening period was not significant; There is not much difference in ABTS free radical scavenging ability between fruits that have completed vine ripening and those that have completed vine ripening at different picking periods; The total antioxidant capacity and hypoglycemic ability of ripe fruits from the vine are higher than those of ripe fruits from the vine; The lipid-lowering ability of tomato fruits fluctuates slightly throughout the entire ripening period. The lipid-lowering ability of fully ripe vine fruits is slightly higher than that of fully ripe detached vine fruits, and the later the picking period, the lower the lipid-lowering ability of fruits after ripening.

5.Using high sugar 100 as the material for metabolomics analysis, it was found that there were a total of 75 differential metabolites, 59 upregulated differential metabolites, and 16 downregulated differential metabolites in the fruit harvested and released from the green ripening stage to the end of ripening compared to the fruit ripened from the vine. The main differential metabolites included sugars and their derivatives, amino acids and their derivatives, alkaloids and their derivatives, etc. KEGG enrichment analysis revealed that these differential metabolites were mainly enriched in pathways such as monocycline biosynthesis, starch and sucrose metabolism, amino acid biosynthesis, and galactose metabolism.

6. Using high sugar 100 as the material for transcriptome analysis, it was found that there were 5401 differentially expressed genes, 3516 upregulated genes, and 1885 downregulated genes in the fruits harvested and released from the green ripening stage to the end of ripening compared to the vine ripening fruits. Go enrichment analysis revealed that most of the differentially expressed genes were distributed in GO terms such as structural molecular activity, non membrane-bound organelles, and response to stimuli. KEGG enrichment analysis revealed that differential genes were enriched in pathways such as ribosome and eukaryotic ribosome biogenesis, carbon sequestration in photosynthetic organisms, and cysteine and methionine metabolism pathways.

7.Through transcriptional and metabolic analysis, three significantly enriched pathways were identified, with the most significant being the carbon fixation pathway in photosynthetic organisms, which contains 28 differentially expressed genes and 6 differentially expressed metabolites; Next is the metabolic pathway of cysteine and methionine, which contains 35 differentially expressed genes and 8 differentially expressed metabolites; Finally, there is the carbon metabolism pathway, which contains 72 differentially expressed genes and 10 differentially expressed metabolites. The genes and metabolites involved in these three pathways are the main differential modules between tomato fruit ripening in detached and natural vines.

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