Dissection of genetic and environmental factors involved in tomato organoleptic quality |
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Authors: | Paola Carli Amalia Barone Vincenzo Fogliano Luigi Frusciante and Maria R Ercolano |
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Institution: | (1) Department of Soil, Plant, Environmental and Animal Production Sciences, University of Naples ‘Federico II’, Via Universita’ 100, 80055 Portici, (NA), Italy;(2) Department of Food Science, University of Naples ‘Federico II’, Via Universita’ 133, 80055 Portici, (NA), Italy |
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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. |
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