Genetic and Environmental Variation for Tomato Flesh Color in a Population of Modern Breeding Lines

Sacks, Erik J.; Francis, David M.

doi:10.21273/jashs.126.2.221

Cited by 53 publications

(41 citation statements)

References 17 publications

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“…This can take the appearance of a discoloured, soft area as in apples (Van Zeebroeck et al 2007) or in pitting as in cherries (Toivonen et al 2004). In the CIELAB colour system, parameter a* measures the red coloration of fruits, which is caused due to the predominant amount of carotenoid lycopene, and parameter b* measures the orange colorant of fruits due to β-carotene (Sacks and Francis 2001). The ripening process of tomatoes is well characterised by the colour evolution of the fruit surface (Hertog et al 2007).…”

Section: Colour As Food Quality Attribute-an Overviewmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,542

899

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Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

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Section: Colour As Food Quality Attribute-an Overviewmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,542

899

View full text Add to dashboard Cite

show abstract

“…However, it has been reported that the selection of high-lycopene trait may lead to the formation of tomato plants with poor horticultural performances (reduced seed germination, stem fragility, low fruit size and reduced productivity) and altered levels of other antioxidants (i.e. decreased amount of b-carotene on behalf of lycopene) (Sacks and Francis, 2001). In this context, there is a need to deeply investigate the behavior of these newly introduced high-lycopene tomato cvs.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars

Ilahy¹,

Hdider²,

Lenucci

et al. 2011

Journal of Food Composition and Analysis

160

130

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“…Fruit color was quantified using L*, a*, and b* color metrics, where L* represents darkness/ lightness, a* represents red/green, and b* represents blue/ yellow. This L*, a*, and b* colorimetric system has been used to quantify color in sweet cherry (Crisosto et al 2003;Clayton et al 2003), other Prunus species (Gil et al 2002;Kita et al 2007), and many other crops including apple , tomato (Sacks and Francis 2001), and wheat (Zhang et al 2008).…”

Section: Introductionmentioning

confidence: 99%

QTL analysis and candidate gene mapping for skin and flesh color in sweet cherry fruit (Prunus avium L.)

Ranaweera

Khan

Sebolt

et al. 2010

Tree Genetics & Genomes

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Sweet cherry (Prunus avium L.) skin and fruit colors vary widely due to differences in red and yellow pigment profiles. The two major market classes of sweet cherry represent the two color extremes, i.e., yellow skin with red blush and yellow flesh and dark mahogany skin with mahogany flesh. Yet, within these extremes, there is a continuum of skin and flesh color types. The genetic control of skin and flesh color in sweet cherry was investigated using a quantitative trait locus (QTL) approach with progeny derived from a cross between cherry parents representing the two color extremes. Skin and flesh colors were measured using a qualitative color-card rating over three consecutive years and also evaluated quantitatively for darkness/lightness (L*), red/green (a*), and yellow/blue (b*). Segregations for the color measurements (card, L*, a*, and b*) did not fit normal distributions; instead, the distributions were skewed towards the color of the darkfruited parent. A major QTL for skin and flesh color was identified on linkage group (LG) 3. Two QTLs for skin and flesh color were also identified on LG 6 and LG 8, respectively, indicating segregation for minor genes. The significance and magnitude of the QTL identified on LG 3 suggests the presence of a major regulatory gene within this QTL interval. A candidate gene PavMYB10, homologous to apple MdMYB10 and Arabidopsis AtPAP1, is within the interval of the major QTL on LG 3, suggesting that PavMYB10 could be the major determinant of fruit skin and flesh coloration in sweet cherry.

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Genetic and Environmental Variation for Tomato Flesh Color in a Population of Modern Breeding Lines

Cited by 53 publications

References 17 publications

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars

QTL analysis and candidate gene mapping for skin and flesh color in sweet cherry fruit (Prunus avium L.)

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