Improvement of tomato flavor by genetically increasing sugar and acid contents

Jones, Richard A.; Scott, Sara J.

doi:10.1007/bf00042166

Cited by 74 publications

(61 citation statements)

References 15 publications

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“…Flavor includes sugar and acid levels and aromatic volatiles (Jones and Scott, 1983). 'Pusaruby' displayed the highest lycopene content of 30.5%, followed by those of 'Sankranti' (26.5%) and 'Vaibhav' (23.5%).…”

Section: Phenotypic Characterizationmentioning

confidence: 99%

Phenotypic and molecular characterization of a tomato (Solanum lycopersicum L.) F2 population segregation for improving shelf life

Yogendra¹,

Gowda²

2013

Genet. Mol. Res.

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ABSTRACT.Breeding for better quality fruits is a major focus for tomatoes, which are continuously subjected to post-harvest losses. Several methods have been used to improve the fruit shelf life of tomatoes, including the use of ripening gene mutants of Solanum lycopersicum. We developed extended shelf-life tomato hybrids with better quality fruits using ripening mutants. Nine tomato crosses were developed using 3 fruit ripening gene mutants of S. lycopersicum [alcobaca (alc), non-ripening, and ripening inhibitor] and 3 agronomically superior Indian cultivars ('Sankranti', 'Vaibhav', and 'Pusaruby') with short shelf life. The hybrid progenies developed from alc x 'Vaibhav' had the highest extended shelf life (up to 40 days) compared with that of other varieties and hybrids. Further, the F 2 progenies of alc x 'Vaibhav' were evaluated for fruit quality traits and yield parameters. A wide range of genetic variability was observed in shelf life (5-106 days) and fruit firmness (0.55-10.65 lbs/cm 2 ). The potential polymorphic simple sequence repeat markers underlying shelf life traits were identified in an F 2 mapping population. The marker association with fruit quality traits and yield was confirmed with single-marker analysis and composite ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 12 (1): 506-518 (2013) Development of an extended shelf-life tomato 507 interval mapping. The genetic parameters analyzed in the parents and F 1 and F 2 populations indicated that the cross between the cultivar 'Vaibhav' and ripening gene mutant alc yielded fruit with long shelf life and good quality.

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Section: Phenotypic Characterizationmentioning

confidence: 99%

Phenotypic and molecular characterization of a tomato (Solanum lycopersicum L.) F2 population segregation for improving shelf life

Yogendra¹,

Gowda²

2013

Genet. Mol. Res.

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“…Kader et al (1978) estabeleceram como um bom indicador de sabor os teores de açúcar, acidez e a relação açúcar/acidez. Outro pesquisador sugere o uso da relação sólidos solúveis/ácidos tituláveis na discriminação do sabor dos frutos entre variedades (Stevens, 1972), enquanto outros sustentam a idéia de que o sabor do tomate melhora concomitantemente com a acidez e açúcar (Jones & Scott, 1983).…”

Section: Introductionunclassified

Qualidade de sabor de tomates dos tipos salada e cereja e sua relação com caracteres morfoagronômicos dos frutos

et al. 2010

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RESUMOFrutos no estádio vermelho maduro de trinta e três acessos de tomate do banco de germoplasma do CCA-UFES, sendo 15 do "tipo Cereja" e 18 do "tipo Salada", foram caracterizados com base nos seguintes descritores morfoagronômicos: peso médio do fruto; comprimento médio do fruto; diâmetro médio do fruto; diâmetro da cicatriz peduncular; espessura do mesocarpo do fruto; teor de sólidos solúveis e pH do fruto. Com base nas variáveis teor de sólidos solúveis (TSS) e pH do fruto, calculou-se a variável sabor, por meio da relação TSS/pH 2 . Foram realizadas análises de variâncias e análises de correlações simples e parciais, determinando a distribuição dos acessos quanto às classes de sabor. Com base nas distribuições de frequências, formaram-se quatro classes para essa variável, sendo que, a maior parcela (33%) dos acessos "tipo Salada" alocaram-se na classe mais baixa (0,05-0,12 ºBrix.pH -2 ), correspondendo a frutos de sabor menos desejável, enquanto a maior parcela (30%) dos acessos "tipo Cereja", alocaram-se em classe imediatamente superior (0,13-0,20 ºBrix.pH -2 ). Os dados demonstram a possibilidade de se obter ganhos genéticos para sabor concomitantemente ao peso, comprimento e espessura do mesocarpo dos frutos. Termos para indexação:Lycopersicon esculentum, ganho genético, sólidos solúveis, germoplasma. ABSTRACTFruits in the ripe red stage of thirty three tomato (Lycopersicon esculentum Mill.) accessions from CCA-UFES germplasm collection, being 15 "Cherry type" and 18 "Salad type", were characterized based on the following morphooagronomic descriptors: average fruit weight; average fruit length; average fruit diameter; peduncle scar diameter; fruit mesocarp thickness; soluble solids and fruit pH. Based on the data from the soluble solids and fruit pH, the flavor variable was calculated by the ratio TSS/pH². Variance analysis and simple and partial correlations were calculated, and the accessions were clustered in flavor classes. Based on the statistical model of distribution of frequencies, four classes were formed for flavor variable. The largest portion (33%) of the accessions of salad type were located in the lowest class (0.05-0.12 ºBrix.pH -2 ), corresponding to the accessions with not so desirable a flavor, while the largest portion (30%) of the accessions of the "cherry" type were clustered in the next class above (0.13-0.20 ºBrix.pH -2 ). The possibility of concomitantly obtaining genetic gains for flavor, weight, length and mesocarp thickness of the fruits was demonstrated.

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“…fruit quality, there is a strong focus on the capacity of fruit cells to accumulate and store carbohydrate (Stevens et al 1977;Stevens 1979;Hewitt & Stevens 1981;Jones & Scott 1983;Hewitt & Garvey 1987). In normal ripe tomato fruit, glucose and fructose are the major soluble sugars and the major contributors to soluble solids (Davies & Hobson 1981).…”

Section: Introductionmentioning

confidence: 99%

Protoplast hexose carrier activity is a determinate of genotypic difference in hexose storage in tomato fruit

Ruan

Patrick

Brady

1997

Plant Cell & Environment

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Post-phloem sugar transport in developing tomato (Lycopersicon esculentum Mill. cv. Flora-Dade) fruit follows an apoplastic route during the rapid phase of sugar accumulation. The pathway is characterized by sugar retrieval by the storage parenchyma cells from the fruit apoplast. Two tomato genotypes differing in fruit hexose content were compared in terms of the transport and transfer processes controlling fruit sugar levels. The genotypic difference in fruit sugar content was independent of photoassimilate export from source leaves. Discs of pericarp tissue were cultured in a medium based on analyses of the fruit apoplastic sap. The cultured discs maintained a composition, a relative growth rate and a respiration rate similar to those of the pericarp tissue of intact fruit. Estimates of hexose fluxes into metabolic and storage pools suggested that membrane transport regulated the genotypic difference in hexose accumulation. Short-term ['"^Clhexose uptake experiments demonstrated a genotypic difference in V^^^ for glucose, fructose and 3-O-methylglucose, and this difference was abolished in the presence of the inhibitor /7-chloromercuribenzenesulphonic acid (PCMBS). The results support the hypothesis that the activity of energized hexose carriers on the plasma membranes of storage parenchyma cells is a signiflcant determinate of the genotypic difference in hexose accumulation.

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Improvement of tomato flavor by genetically increasing sugar and acid contents

Cited by 74 publications

References 15 publications

Phenotypic and molecular characterization of a tomato (Solanum lycopersicum L.) F2 population segregation for improving shelf life

Phenotypic and molecular characterization of a tomato (Solanum lycopersicum L.) F2 population segregation for improving shelf life

Qualidade de sabor de tomates dos tipos salada e cereja e sua relação com caracteres morfoagronômicos dos frutos

Protoplast hexose carrier activity is a determinate of genotypic difference in hexose storage in tomato fruit

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