A chemical genetic roadmap to improved tomato flavor-Reference-Cited by-同舟云学术

A chemical genetic roadmap to improved tomato flavor

Published:2017-01-27 Issue:6323 Volume:355 Page:391-394
ISSN:0036-8075
Container-title:Science
language:en
Short-container-title:Science

Author:

Tieman Denise¹²,Zhu Guangtao¹³,Resende Marcio F. R.⁴,Lin Tao¹³,Nguyen Cuong²,Bies Dawn²,Rambla Jose Luis⁵,Beltran Kristty Stephanie Ortiz⁵,Taylor Mark²,Zhang Bo²,Ikeda Hiroki²,Liu Zhongyuan²,Fisher Josef⁶,Zemach Itay⁶,Monforte Antonio⁵,Zamir Dani⁶,Granell Antonio⁵,Kirst Matias⁷,Huang Sanwen¹³,Klee Harry¹²

Affiliation:

1. Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, No. 7, Pengfei Road, Dapeng District, Shenzhen 518124, China.

2. Horticultural Sciences, Plant Innovation Center, University of Florida, Post Office Box 110690, Gainesville, FL 32611, USA.

3. Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Beijing 100081, China.

4. RAPiD Genomics, 747 SW 2nd Avenue, Gainesville, FL 32601, USA.

5. Instituto de Biología Molecular y Celular de Plantas (Consejo Superior de Investigaciones Científicas–Universitat Politècnica de València), València, Spain.

6. Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel.

7. School of Forest Resources and Conservation, Genetics Institute, University of Florida, Gainesville, FL 32611, USA.

Abstract

Looking for lost flavor in tomatoes Commercially available tomatoes are renowned these days for sturdiness, but perhaps not for flavor. Heirloom varieties, on the other hand, maintain the richer flavors and sweeter tomatoes of years past. Tieman et al. combined tasting panels with chemical and genomic analyses of nearly 400 varieties of tomatoes. They identified some of the flavorful components that have been lost over time. Identification of the genes that have also gone missing provides a path forward for reinstating flavor to commercially grown tomatoes. Science , this issue p. 391

Funder

NSF

China National Key Research and Development Program

Leading Talents of Guangdong Province Program

National Natural Science Foundation of China

European Research Council

European Commission Horizon 2020

Chinese Academy of Agricultural Science

Publisher

American Association for the Advancement of Science (AAAS)

Subject

Multidisciplinary