Rambla José L, Medina Aurora, Fernández-Del-Carmen Asun, Barrantes Walter, Grandillo Silvana, Cammareri Maria, López-Casado Gloria, Rodrigo Guillermo, Alonso Arancha, García-Martínez Santiago, Primo Jaime, Ruiz Juan J, Fernández-Muñoz Rafael, Monforte Antonio J, Granell Antonio
CSIC-Universidad Politécnica de Valencia, Instituto de Biología Molecular y Celular de Plantas, Valencia, Spain.
National Research Council of Italy, Institute of Biosciences and Bioresources (CNR-IBBR), Research Division Portici, Via Università 133, Portici (Naples), Italy.
J Exp Bot. 2017 Jan 1;68(3):429-442. doi: 10.1093/jxb/erw455.
Volatile organic compounds (VOCs) are major determinants of fruit flavor, a primary objective in tomato breeding. A recombinant inbred line (RIL) population consisting of 169 lines derived from a cross between Solanum lycopersicum and a red-fruited wild tomato species Solanum pimpinellifolium accession (SP) was characterized for VOCs in three different seasons. Correlation and hierarchical cluster analyses were performed on the 52 VOCs identified, providing a tool for the putative assignation of individual compounds to metabolic pathways. Quantitative trait locus (QTL) analysis, based on a genetic linkage map comprising 297 single nucleotide polymorphisms (SNPs), revealed 102 QTLs (75% not described previously) corresponding to 39 different VOCs. The SP alleles exerted a positive effect on most of the underlying apocarotenoid volatile QTLs-regarded as desirable for liking tomato-indicating that alleles inherited from SP are a valuable resource for flavor breeding. An introgression line (IL) population developed from the same parental genotypes provided 12 ILs carrying a single SP introgression and covering 85 VOC QTLs, which were characterized at three locations. The results showed that almost half of the QTLs previously identified in the RILs maintained their effect in an IL form, reinforcing the value of these QTLs for flavor/aroma breeding in cultivated tomato.
挥发性有机化合物（VOCs）是果实风味的主要决定因素，而果实风味是番茄育种的主要目标。一个重组自交系（RIL）群体由169个品系组成，这些品系源自番茄（Solanum lycopersicum）与红色果实野生番茄种醋栗番茄种质（SP）的杂交，对其在三个不同季节的挥发性有机化合物进行了表征。对鉴定出的52种挥发性有机化合物进行了相关性和层次聚类分析，为将单个化合物推定分配到代谢途径提供了一种工具。基于包含297个单核苷酸多态性（SNP）的遗传连锁图谱进行的数量性状位点（QTL）分析，揭示了与39种不同挥发性有机化合物相对应的102个QTL（75%此前未描述）。SP等位基因对大多数潜在的类胡萝卜素挥发性QTL具有正向作用——被认为有利于番茄的喜好度——这表明从SP遗传的等位基因是风味育种的宝贵资源。由相同亲本基因型培育的渗入系（IL）群体提供了12个携带单个SP渗入片段且覆盖85个挥发性有机化合物QTL的渗入系，在三个地点对其进行了表征。结果表明，之前在重组自交系中鉴定出的QTL中，几乎有一半在渗入系中保持了其效应，这强化了这些QTL对栽培番茄风味/香气育种的价值。
