Effect of Plant Grafting on Flavoring Volatiles in Large-fruit Tomatoes

  Objective   Effect of grafting on flavoring volatiles in the large-fruit tomatoes was determined to study the flavor regulation of the plant.

  Method   The composition and contents of volatiles in the fruits of the non-grafted (S) and grafted (J) large-fruit varieties, Boshou No. 1, Huiteng, and Huiteng No. 2, were analyzed for comparison using the headspace solid phase micro-extraction with gas chromatography-mass spectrometry.

  Result  There were 59 including 7 unique compounds in the fruits from the Boshou No.1S plants, and 62 with 10 unique compounds in the fruits from the Boshou No.1J plants. On Huiteng S, 59 including 8 unique volatiles, and on Huiteng J, 64 including 13 unique volatiles were identified. For Huiteng No. 2S, 58 including 7 unique compounds were found, while in Huiteng No.2J, 60 including 9 unique compounds were identified.

  Conclusion  The contents of volatile flavoring compounds, 6-methyl-5-hepten-2-one, β-ionone, and E-2-hexenal, were significantly higher in the fruits from the grafted (J) than the non-grafted (S) plants of 3 large-fruit tomato varieties.