Characterisation of a major Quantitaive Trait Loci underlying tomato aroma and taste.

番茄香气和味道的主要数量性状位点的表征。

• 批准号: 2880590
• 金额: --
• 依托单位: Royal Holloway University of London
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2880590
• 关键词: Characterisation; major; Quantitaive; Trait; Loci

Aims and objectives. Using unique genetic material the studentship training programme will decipher the molecular and biochemical components associated with tomato fruit taste and aroma. Objective 1. Biochemical and molecular characterisation of a QTL underlying tomato volatilecontent in ripe fruit. Objective 2. Carry out sensory analysis for aroma and taste on the QTL in different tomato backgrounds, benchmarked against existing commercial varieties.Objective 3. Perform data integration to map tomato aroma/taste preferences tobiochemical/metabolomic components.

目的和目标。利用独特的遗传物质，学生培训计划将破译与番茄果实味道和香气相关的分子和生物化学成分。目的1.番茄成熟果实挥发物含量QTL的生化和分子特征。目标2.以现有的番茄商业品种为基准，在不同背景下对QTL进行香气和口感的感官分析。进行数据整合，将番茄的香气/味道偏好映射到生化/代谢组学成分。