Dataset Information

Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.

ABSTRACT: The unique flavour of a tomato fruit is the sum of a complex interaction among sugars, acids, and a large set of volatile compounds. While it is generally acknowledged that the flavour of commercially produced tomatoes is inferior, the biochemical and genetic complexity of the trait has made breeding for improved flavour extremely difficult. The volatiles, in particular, present a major challenge for flavour improvement, being generated from a diverse set of lipid, amino acid, and carotenoid precursors. Very few genes controlling their biosynthesis have been identified. New quantitative trait loci (QTLs) that affect the volatile emissions of red-ripe fruits are described here. A population of introgression lines derived from a cross between the cultivated tomato Solanum lycopersicum and its wild relative, S. habrochaites, was characterized over multiple seasons and locations. A total of 30 QTLs affecting the emission of one or more volatiles were mapped. The data from this mapping project, combined with previously collected data on an IL population derived from a cross between S. lycopersicum and S. pennellii populations, were used to construct a correlational database. A metabolite tree derived from these data provides new insights into the pathways for the synthesis of several of these volatiles. One QTL is a novel locus affecting fruit carotenoid content on chromosome 2. Volatile emissions from this and other lines indicate that the linear and cyclic apocarotenoid volatiles are probably derived from separate carotenoid pools.

SUBMITTER: Mathieu S

PROVIDER: S-EPMC3071775 | biostudies-literature | 2009

REPOSITORIES: biostudies-literature

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Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.

Mathieu Sandrine S Cin Valeriano Dal VD Fei Zhangjun Z Li Hua H Bliss Peter P Taylor Mark G MG Klee Harry J HJ Tieman Denise M DM

Journal of experimental botany 20081216 1

The unique flavour of a tomato fruit is the sum of a complex interaction among sugars, acids, and a large set of volatile compounds. While it is generally acknowledged that the flavour of commercially produced tomatoes is inferior, the biochemical and genetic complexity of the trait has made breeding for improved flavour extremely difficult. The volatiles, in particular, present a major challenge for flavour improvement, being generated from a diverse set of lipid, amino acid, and carotenoid pre ...[more]

PMID: 19088332

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Dataset Information

Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.

Publications

Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.

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