Anatomical and biochemical trait network underlying genetic variations in tomato fruit texture
Anatomical and biochemical trait network underlying genetic variations in tomato fruit texture
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DOI：
10.1007/s10681-012-0760-7
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发表时间：
2012-09-01
期刊：
影响因子：
1.9
通讯作者：
Bertin, Nadia
中科院分区：
文献类型：
--
作者：
Aurand, Remy;Faurobert, Mireille;Bertin, Nadia
硬度是番茄果实新鲜度的一个指标，也是番茄果实质地的主要组成部分。在这项工作中，在果实硬度和硬度的遗传变异进行了分析，在采前和采后时期和潜在的解剖和生化性状进行了鉴定。分析了3个番茄对照亲本系和6个在第4号染色体（QTL 4）和第9号染色体（QTL 9）上含有质地QTL的数量性状基因座（QTL）-近等基因系，并在两个远缘桁架上评估了季节变异。在收获时和在20摄氏度下储存7天后，通过压缩和穿刺试验测量硬度和刚度。QTL 4对质构性状的影响不显著，而QTL 9对硬度的影响不显著，且在两种遗传背景下的影响相似。试验结果表明，硬度沿着季节增加，但基因型间的等级和QTL效应几乎不受影响。只有一些QTL效应在贮藏后仍然显著，并且收获时的硬度不能预测硬度损失。果实硬度和硬度与果实的形态学性状（室数，R = -0.89）、组织学性状（细胞大小，R < -0.80）和生化性状（干物质（R > 0.82）和可溶性糖含量（R < -0.74））相关。相比之下，压缩测试值与任何测量的特征几乎不相关。这项工作提供了一个原始的综合方法来分析肉质水果硬度，并为未来的预测模型铺平了道路。
Firmness is an indicator of fruit freshness and a main component of tomato (Solanum lycopersicum) fruit texture. In this work, the genetic variability in fruit firmness and stiffness was analyzed in pre- and postharvest periods and underlying anatomical and biochemical traits were identified. Three tomato contrasted parental lines and six derived quantitative trait loci (QTL)-NILs harboring texture QTL on chromosome 4 (QTL4) and 9 (QTL9) were analyzed; the seasonal variability was assessed on two distant trusses. Firmness and stiffness were measured by compression and puncture tests at harvest and after 7-day storage at 20 A degrees C. QTL4 poorly influenced the textural variables, on the contrary to QTL9 which increased firmness measured by puncture test and had similar effects in the two genetic backgrounds. According to this test, firmness increased along the season, but ranks among genotypes and QTL effects were hardly affected. Only some of the QTL effects were still significant after storage and firmness losses were not predicted by firmness at harvest. Fruit firmness and stiffness measured by puncture tests correlated with both morphological (locular number, R = -0.89), histological (cell size, R < -0.80) and biochemical (dry matter (R > 0.82) and soluble sugar content (R < -0.74)) fruit traits. In contrast, compression test values hardly correlated with any of the measured traits. This work provided an original comprehensive approach to analyse fleshy fruit firmness and paves the way for a future predictive model.