PLANT SCIENCE A chemical genetic roadmap to improved tomato flavor
PLANT SCIENCE A chemical genetic roadmap to improved tomato flavor
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改善番茄风味的化学遗传路线图
DOI：
10.1126/science.aal1556
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发表时间：
2017-01-27
期刊：
影响因子：
56.9
通讯作者：
Beltran, Kristty Stephanie Ortiz
中科院分区：
文献类型：
--
作者：
Tieman, Denise;Zhu, Guangtao;Beltran, Kristty Stephanie Ortiz
寻找西红柿中失去的味道如今，市售的西红柿以坚固而闻名，但也许不是因为味道。另一方面，传家宝品种保持了过去几年更丰富的口味和更甜的西红柿。Tieman等人将品尝小组与近400种番茄的化学和基因组分析相结合。他们确定了一些随着时间的推移而丢失的美味成分。对那些已经丢失的基因的鉴定为恢复商业种植的西红柿的风味提供了一条前进的道路。《科学》，本期第391页基因组分析显示了什么基因可以恢复番茄的味道。现代商业番茄品种的味道远不如传家宝品种。为了了解并最终纠正这一缺陷，我们量化了398种现代、传家宝和野生品种中与风味相关的化学物质。在消费者小组中对这些加入物的一个子集进行了评估，确定了对风味和消费者喜爱做出最重要贡献的化学物质。我们发现，现代商业品种比老品种含有大量的这些重要的风味化学物质。全基因组测序和全基因组关联研究允许识别影响大多数目标风味化学物质（包括糖、酸和挥发物）的遗传位点。总之，这些结果提供了现代商业品种的风味缺陷的理解和通过分子育种恢复良好风味所需的信息。
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 Genomic analysis shows what genes to put back to reinstate flavor in tomatoes. Modern commercial tomato varieties are substantially less flavorful than heirloom varieties. To understand and ultimately correct this deficiency, we quantified flavor-associated chemicals in 398 modern, heirloom, and wild accessions. A subset of these accessions was evaluated in consumer panels, identifying the chemicals that made the most important contributions to flavor and consumer liking. We found that modern commercial varieties contain significantly lower amounts of many of these important flavor chemicals than older varieties. Whole-genome sequencing and a genome-wide association study permitted identification of genetic loci that affect most of the target flavor chemicals, including sugars, acids, and volatiles. Together, these results provide an understanding of the flavor deficiencies in modern commercial varieties and the information necessary for the recovery of good flavor through molecular breeding.