Identification of loci affecting flavour volatile emissions in tomato fruits
Identification of loci affecting flavour volatile emissions in tomato fruits
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DOI：
10.1093/jxb/erj074
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发表时间：
2006-03-01
影响因子：
6.9
通讯作者：
Klee, HJ
中科院分区：
文献类型：
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作者：
Tieman, DM;Zeigler, M;Klee, HJ
新鲜番茄果实风味是糖、酸和一组约30种挥发性化合物之间相互作用的总和，所述挥发性化合物由一组不同的前体合成，包括氨基酸、脂质和类胡萝卜素。这些挥发物中的一些赋予期望的品质，而另一些则被负面地感知。作为确定负责风味相关化学物质合成的基因的第一步，尝试确定影响成熟水果化学成分的基因座。使用遗传多样性但明确定义的茄IL群体。因为S. pennellii是一个小的绿色果实物种，这个群体表现出巨大的生化多样性，是影响果实发育和化学成分的基因的丰富来源。该群体用于鉴定影响与风味相关的化学物质组成的多个位点。25个位点被确定为显着改变的一个或多个23种不同的挥发物和4个改变柠檬酸含量。进一步表明，类胡萝卜素衍生的挥发物的排放量与果实类胡萝卜素含量直接相关。连锁分子标记应该是有用的育种计划，旨在改善水果风味。从长远来看，负责控制这些化学物质水平的基因将成为理解复杂相互作用的重要工具，这些相互作用最终整合成番茄的独特风味。
Fresh tomato fruit flavour is the sum of the interaction between sugars, acids, and a set of approximately 30 volatile compounds synthesized from a diverse set of precursors, including amino acids, lipids, and carotenoids. Some of these volatiles impart desirable qualities while others are negatively perceived. As a first step to identify the genes responsible for the synthesis of flavour-related chemicals, an attempt was made to identify loci that influence the chemical composition of ripe fruits. A genetically diverse but well-defined Solanum pennellii IL population was used. Because S. pennellii is a small green-fruited species, this population exhibits great biochemical diversity and is a rich source of genes affecting both fruit development and chemical composition. This population was used to identify multiple loci affecting the composition of chemicals related to flavour. Twenty-five loci were identified that are significantly altered in one or more of 23 different volatiles and four were altered in citric acid content. It was further shown that emissions of carotenoid-derived volatiles were directly correlated with the fruit carotenoid content. Linked molecular markers should be useful for breeding programmes aimed at improving fruit flavour. In the longer term, the genes responsible for controlling the levels of these chemicals will be important tools for understanding the complex interactions that ultimately integrate to provide the unique flavour of a tomato.