A chemical genetic roadmap to improved tomato flavor
2017
E13508
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Title
A chemical genetic roadmap to improved tomato flavor
Author
Tieman, D.
Zhu, G.
Resende, M.F.R., Jr.
Lin, T.
Nguyen, C.
Bies, D.
Rambla, J.L.
Beltran, K.S.O.
Taylor, M.
Zhang, B.
Ikeda, H.
Liu, Z.
Fisher, J.
Zemach, I.
Monforte, A.
Zamir, D.
Granell, A.
Kirst, M.
Huang, S.
Klee, H.
Zhu, G.
Resende, M.F.R., Jr.
Lin, T.
Nguyen, C.
Bies, D.
Rambla, J.L.
Beltran, K.S.O.
Taylor, M.
Zhang, B.
Ikeda, H.
Liu, Z.
Fisher, J.
Zemach, I.
Monforte, A.
Zamir, D.
Granell, A.
Kirst, M.
Huang, S.
Klee, H.
Publication Date
2017
Call Number
E13508
Summary
Modern commercial tomato varieties are substantially less flavorful than heirloom varieties. To understand and ultimately correct this deficiency, we quantified flavor-associated chemicals in 398 modern, heirloom, and wild accessions. A subset of these accessions was evaluated in consumer panels, identifying the chemicals that made the most important contributions to flavor and consumer liking. We found that modern commercial varieties contain significantly lower amounts of many of these important flavor chemicals than older varieties. Whole-genome sequencing and a genome-wide association study permitted identification of genetic loci that affect most of the target flavor chemicals, including sugars, acids, and volatiles. Together, these results provide an understanding of the flavor deficiencies in modern commercial varieties and the information necessary for the recovery of good flavor through molecular breeding..
Journal Citation
355:391-394, SCIENCE
Contact Information
harvest@worldveg.org
Record Appears in
Research > Published Articles