Articles
DEFINITION OF BIOCHEMICAL AND MOLECULAR MARKERS (QUALITY TRAIT LOCI) FOR TOMATO FLAVOUR AS TOOLS IN BREEDING
Article number
487_46
Pages
301 – 306
Language
Abstract
Tomato flavour can affect product quality.
It is largely influenced by the interaction of reducing sugars (glucose, fructose) and organic acids (citric and malic acid) which together represent about 65 % of tomato dry matter.
In order to improve flavour of tomato raw materials, a reliable methodology for flavour and composition assessment of large numbers of processed juice samples was developed.
Juice samples from a population of 176 breeding lines of L. pimpinellifolium were evaluated by a trained panel for tomato fruitiness, the attribute that described best overall tomato flavour.
The organoleptic evaluation was complemented with sugar and organic acid analysis.
The sensory results were correlated with biochemical and quality trait loci (QTL) analysis.
Reducing sugars/glutamic acid ratio (r = 0.43), glucose (r = 0.26) and glutamic acid (r = – 0.34) were significantly correlated to fruitiness.
QTLs for various biochemical traits, and one QTL for tomato fruitiness were defined.
The organoleptic QTL for fruitiness was linked to QTLs for increased glucose and low glutamic acid content, confirming biochemical observations.
Our work indicates that it is possible to define QTLs for organoleptic and biochemical traits, and this can assist breeders in improving sensory quality of tomato raw materials.
It is largely influenced by the interaction of reducing sugars (glucose, fructose) and organic acids (citric and malic acid) which together represent about 65 % of tomato dry matter.
In order to improve flavour of tomato raw materials, a reliable methodology for flavour and composition assessment of large numbers of processed juice samples was developed.
Juice samples from a population of 176 breeding lines of L. pimpinellifolium were evaluated by a trained panel for tomato fruitiness, the attribute that described best overall tomato flavour.
The organoleptic evaluation was complemented with sugar and organic acid analysis.
The sensory results were correlated with biochemical and quality trait loci (QTL) analysis.
Reducing sugars/glutamic acid ratio (r = 0.43), glucose (r = 0.26) and glutamic acid (r = – 0.34) were significantly correlated to fruitiness.
QTLs for various biochemical traits, and one QTL for tomato fruitiness were defined.
The organoleptic QTL for fruitiness was linked to QTLs for increased glucose and low glutamic acid content, confirming biochemical observations.
Our work indicates that it is possible to define QTLs for organoleptic and biochemical traits, and this can assist breeders in improving sensory quality of tomato raw materials.
Publication
Authors
P. Bucheli, J. López, E. Voirol, V. Pétiard, S.D. Tanksley
Keywords
Tomato, L. pimpinellifolium, flavour, sugars, organic acids
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