What is Metabolomics?

Metabolomics and Fresh Produce: Vegetables

Potato and tomato are two of the world’s top four most important vegetable crops. Both are eaten in a wide variety of forms, either cooked (tomato and potato) or fresh (tomato). Both are also cultivated and eaten in most of the world’s countries where they often represent a significant component of the daily diet. In tomato research, metabolomics is already being used extensively to help identify which components are linked to key quality traits such as taste and flavor and how these are influenced by variety and cultivation conditions.

Results have already revealed the complexity of taste and how different varieties/fruit types differ biochemically. Through metabolomics approaches, combined with detailed sensory (taste panel) tests, biostatistical analyses of the complex data obtained is allowing us to slowly build up a picture of the molecular basis of tomato taste and how this influences consumer preference. With this knowledge we shall gain a better hold on how, in future, we can specifically tailor breeding programmes to improve tomato fruit quality and taste.

In potato, scientists have utilized metabolomics technologies to assess compositional differences in existing cultivars in relation to consumer quality. For example, the levels of key amino acids isoleucine, tyrosine and phenylalanine were found to be higher in certain cultivars under certain growth conditions. This is of considerable relevance as these amino acids have been associated with post cooking blackening, bruising as well as flavor after cooking. Seasonality has also been shown to greatly influence the biochemical profile of potato tubers, irrespective of variety.

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