Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Dissection of genetic and environmental factors involved in tomato organoleptic quality | Carli et al. BMC Plant Biology 2011 11 58 http 1471-2229 11 58 BMC Plant Biology RESEARCH ARTICLE Open Access Dissection of genetic and environmental factors involved in tomato organoleptic quality Paola Carli1 Amalia Barone1 Vincenzo Fogliano2 Luigi Frusciante1 and Maria R Ercolano1 Abstract Background One of the main tomato breeding objectives is to improve fruit organoleptic quality. However this task is made somewhat challenging by the complex nature of sensory traits and the lack of efficient selection criteria. Sensory quality depends on numerous factors including fruit colour texture aroma and composition in primary and secondary metabolites. It is also influenced by genotypic differences the nutritional regime of plants stage of ripening at harvest and environmental conditions. In this study agronomic biochemical and sensory characterization was performed on six Italian heirlooms grown in different environmental conditions. Result We identified a number of links among traits contributing to fruit organoleptic quality and to the perception of sensory attributes. PCA analysis was used to highlight some biochemical sensory and agronomic discriminating traits this statistical test allowed us to identify which sensory attributes are more closely linked to environmental conditions and those instead linked to the genetic constitution of tomato. Sweetness sourness saltiness and tomato flavour are not only grouped in the same PCA factor but also result in a clear discrimination of tomato ecotypes in the three different fields. The three different traditional varieties cluster on the basis of attributes like juiciness granulosity hardness and equatorial diameter and are therefore more closely related to the genetic background of the cultivar. Conclusion This finding suggests that a different method should be undertaken to improve sensory traits related to taste perception and texture. Our results might be used to ascertain in what direction to .
