Kaur Gurleen, Abugu Modesta, Tieman Denise
Horticultural Sciences Department, University of Florida, Gainesville, FL, United States.
Department of Horticulture Science, North Carolina State University, Raleigh, NC, United States.
Front Plant Sci. 2023 Jun 6;14:1144113. doi: 10.3389/fpls.2023.1144113. eCollection 2023.
Flavor and quality are the major drivers of fruit consumption in the US. However, the poor flavor of modern commercial tomato varieties is a major cause of consumer dissatisfaction. Studies in flavor research have informed the role of volatile organic compounds in improving overall liking and sweetness of tomatoes. These studies have utilized and applied the tools of molecular biology, genetics, biochemistry, omics, machine learning, and gene editing to elucidate the compounds and biochemical pathways essential for good tasting fruit. Here, we discuss the progress in identifying the biosynthetic pathways and chemical modifications of important tomato volatile compounds. We also summarize the advances in developing highly flavorful tomato varieties and future steps toward developing a "perfect tomato".
风味和品质是美国水果消费的主要驱动力。然而，现代商业番茄品种较差的风味是消费者不满的主要原因。风味研究中的各项研究揭示了挥发性有机化合物在改善番茄整体口感和甜度方面的作用。这些研究利用并应用了分子生物学、遗传学、生物化学、组学、机器学习和基因编辑等工具，以阐明美味果实所必需的化合物和生化途径。在此，我们讨论了在确定重要番茄挥发性化合物的生物合成途径和化学修饰方面取得的进展。我们还总结了开发高风味番茄品种的进展以及朝着培育“完美番茄”迈出的未来步伐。
