Quantitative trait loci (QTL) affecting sugars, organic acids and other biochemical properties possibly contributing to flavor, identified in four advanced backcross populations of tomato |
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| Authors: | TM Fulton P Bucheli E Voirol J López V Pétiard SD Tanksley |
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| Institution: | (1) Department of Plant Breeding, Cornell University, 252 Emerson Hall, Ithaca, NY, 14853, U.S.A;(2) Nestlé R&D Center, 101 Av. Gustave Eiffel, F-37390 Notre Dame d'Oé, France;(3) Nestlé R&D Center, PO Box 44, CH-1000 Lausanne 26, Switzerland;(4) Escuela de Ingenierias Agrarias, E-06071 Badajoz, Spain;(5) Departments of Plant Breeding and Plant Biology, Cornell University, 252 Emerson Hall, Ithaca, NY, 14853, U.S.A |
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| Abstract: | Although the Advanced Backcross strategy has proven very useful for QTL detection in tomato, it has been used mainly in identifying
QTL for agronomic traits such as yield, color, etc. Tomato flavor is an important quality characteristic, yet it has been
difficult to assess flavor or traits that affect it. In this study the AB-QTL strategy was applied to four advanced backcross
populations to identify QTL for biochemical properties that may contribute to the flavor of processed tomatoes, such as sugars
and organic acids. A total of 222 QTL were identified for 15 traits, including flavor as assessed by a taste panel. Correlations
of certain biochemicals with flavor and possible methods of assessing and improving flavor are discussed. In particular, QTL
with very significant effects associated with the ratio of sugars/glutamic acid, a trait highly correlated with improved flavor,
have been identified as good targets for future work in improving the flavor of tomatoes.
This revised version was published online in August 2006 with corrections to the Cover Date. |
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| Keywords: | Advanced backcross populations flavor organic acids processing tomatoes quantitative trait loci (QTL) sugars |
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