Histochemical studies of aroma components in fruits of wild tomato species native to the Peruvian Andes and the Galapagos Islands

It is considered that the introduction of a large amount of aromatic components such as citral, green leaf aldehyde into cultivated species will provide great added value for consumers.
Wild species of tomato are thought to contain more of these aromatic components than cultivated species.
In this study, 15 species of wild tomatoes and common tomatoes were used to determine the localization of green leaf aldehyde and citral in the fruit histochemically.
As a result, citral was found in the exocarp of all species, especially in the green-colored fruits species of wild tomatoes.
In cultivated species and colored-fruit species of wild tomatoes, citral was strongly localized in the exocarp and mesocarp.
Green leaf aldehyde was found in 6 species and was localized only in the mesocarp.
These results suggested that 6 wild tomato species, which have two aromatic components, may be a genetic resource necessary for providing functional aroma components in addition to deliciousness when used for table use consumption.

IV Asian Horticultural Congress – AHC2023

T. Kobayashi, A. Kondo, R. Kawazura, H. Hosono, T. Tabuchi

citral, green leaf aldehyde, histochemistry, Lycopersicon, Solanum, tomato fruit

https://doi.org/10.17660/ActaHortic.2024.1404.113