A chemical genetic roadmap to improved tomato flavor
University of Florida · Agricultural Genomics Institute at Shenzhen · +5 more institutions
Abstract
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,…
Citation impact
- FWCI
- 38.67
- Percentile
- 100%
- References
- 33
Authors
20- DMDenise M. TiemanCorresponding
University of Florida, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences
- GZGuangtao ZhuCorresponding
Agricultural Genomics Institute at Shenzhen, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences
- MFMárcio F. R. Resende
ID Genomics (United States)
- TLTao Lin
Agricultural Genomics Institute at Shenzhen, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences
- CNCuong Nguyen
University of Florida
Topics & keywords
- Flavor
- Biology
- Biotechnology
- Identification (biology)
- Genome
- Food science
- Gene
- Botany
- Zero hunger