PLANT SCIENCE: A chemical genetic roadmap to improved tomato flavor

作者：Denise M. Tieman, Guangtao Zhu, Márcio F. R. Resende, Tao Lin, Cuong Nguyen, Dawn Bies, José Luís Rambla, Kristty Stephanie Ortiz Beltran, Mark G. Taylor, Bo Zhang, Hiroki Ikeda, Zhongyuan Liu, Josef Fisher, Itay Zemach, Antonio J. Monforte, Dani Zamir, Antonio Granell, Matias Kirst, Sanwen Huang, Harry J. Klee · 发表于：Science · 年份：2017 · DOI：10.1126/science.aall556 · 被引用次数：3 · 研究领域：Biochemical Analysis and Sensing Techniques、Postharvest Quality and Shelf Life Management、Genetic Mapping and Diversity in Plants and Animals

Modern commercial tomato varieties are substantially less flavorful than heirloom varieties. To understand and ultimately correct this deficiency, we quantified flavorassociated chemicals in 398 modern, heirloom, and wild accessions. A subset of these accessions was evaluated in consumer panels, ide