PLANT SCIENCE A chemical genetic roadmap to improved tomato flavor

文献类型： 外文期刊

第一作者： Tieman, Denise

作者： Tieman, Denise;Zhu, Guangtao;Lin, Tao;Huang, Sanwen;Klee, Harry;Tieman, Denise;Taylor, Mark;Zhang, Bo;Ikeda, Hiroki;Liu, Zhongyuan;Klee, Harry;Nguyen, Cuong;Bies, Dawn;Zhu, Guangtao;Lin, Tao;Huang, Sanwen;Resende, Marcio F. R., Jr.;Rambla, Jose Luis;Beltran, Kristty Stephanie Ortiz;Fisher, Josef;Zemach, Itay;Zamir, Dani;Kirst, Matias

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期刊名称：SCIENCE （ 影响因子：47.728； 五年影响因子：51.433 ）

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收录情况： SCI

摘要： 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.

分类号： N

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