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A chemical genetic roadmap to improved tomato flavor

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A chemical genetic roadmap to improved tomato flavor

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Nombre: Tieman;Zhu;Resende ...
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dc.contributor.author Tieman, Denise es_ES
dc.contributor.author Zhu, Guangtao es_ES
dc.contributor.author Resende, Marcio F. R. es_ES
dc.contributor.author Lin, Tao es_ES
dc.contributor.author Nguyen, Cuong es_ES
dc.contributor.author Bies, Dawn es_ES
dc.contributor.author Rambla Nebot, Jose Luis es_ES
dc.contributor.author Ortiz Beltran, Kristty Stephanie es_ES
dc.contributor.author Taylor, Mark es_ES
dc.contributor.author Zhang, Bo es_ES
dc.contributor.author Ikeda, Hiroki es_ES
dc.contributor.author Liu, Zhongyuan es_ES
dc.contributor.author Fisher, Josef es_ES
dc.contributor.author Zemach, Itay es_ES
dc.contributor.author Monforte Gilabert, Antonio José es_ES
dc.contributor.author GRANELL RICHART, ANTONIO es_ES
dc.date.accessioned 2020-12-04T04:32:18Z
dc.date.available 2020-12-04T04:32:18Z
dc.date.issued 2017-01-27 es_ES
dc.identifier.issn 0036-8075 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156423
dc.description.abstract [EN] Modern commercial tomato varieties are substantially less flavorful than heirloom varieties. To understand and ultimately correct this deficiency, we quantified flavor-associated chemicals in 398 modern, heirloom, and wild accessions. A subset of these accessions was evaluated in consumer panels, identifying the chemicals that made the most important contributions to flavor and consumer liking. We found that modern commercial varieties contain significantly lower amounts of many of these important flavor chemicals than older varieties. Whole-genome sequencing and a genome-wide association study permitted identification of genetic loci that affect most of the target flavor chemicals, including sugars, acids, and volatiles. Together, these results provide an understanding of the flavor deficiencies in modern commercial varieties and the information necessary for the recovery of good flavor through molecular breeding. es_ES
dc.description.sponsorship This work was supported by the NSF (grant IOS-0923312 to H.K.), the China National Key Research and Development Program for Crop Breeding (grant 2016YFD0100307 to S.H.), the Leading Talents of Guangdong Province Program (grant 00201515 to S.H.), the National Natural Science Foundation of China (grant 31601756 to G.Z.), the European Research Council (grant ERC-2011-AdG 294691 YIELD to D.Z.), and the European Commission Horizon 2020 program (TRADITOM grant 634561 to A.G. and D.Z.) This work was also supported by the Chinese Academy of Agricultural Science (ASTIP-CAAS) and the Shenzhen municipal and Dapeng district governments. We acknowledge the assistance of L. Kates in fieldwork and volatile, sugar, and acid quantification. es_ES
dc.language Inglés es_ES
dc.publisher American Association for the Advancement of Science (AAAS) es_ES
dc.relation.ispartof Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject.classification BIOQUIMICA Y BIOLOGIA MOLECULAR es_ES
dc.title A chemical genetic roadmap to improved tomato flavor es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1126/science.aal1556 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/294691/EU/Is there a limit to yield?/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/NSF//0923312/US/Functional Genomics of Tomato Fruit Quality: Bridging the Gap between QTLs and Genes/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/H2020/634561/EU/Traditional tomato varieties and cultural practices: a case for agricultural diversification with impact on food security and health of European population/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/NSFC//31601756/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/NKRDPC//2016YFD0100307/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/Leading Talents of Guangdong Province Program//00201515/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario Mixto de Biología Molecular y Celular de Plantas - Institut Universitari Mixt de Biologia Molecular i Cel·lular de Plantes es_ES
dc.description.bibliographicCitation Tieman, D.; Zhu, G.; Resende, MFR.; Lin, T.; Nguyen, C.; Bies, D.; Rambla Nebot, JL.... (2017). A chemical genetic roadmap to improved tomato flavor. Science. 355(6323):391-394. https://doi.org/10.1126/science.aal1556 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1126/science.aal1556 es_ES
dc.description.upvformatpinicio 391 es_ES
dc.description.upvformatpfin 394 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 355 es_ES
dc.description.issue 6323 es_ES
dc.identifier.pmid 28126817 es_ES
dc.relation.pasarela S\355988 es_ES
dc.contributor.funder European Research Council es_ES
dc.contributor.funder National Science Foundation, EEUU es_ES
dc.contributor.funder Leading Talents of Guangdong Province Program es_ES
dc.contributor.funder National Natural Science Foundation of China es_ES
dc.contributor.funder National Key Research and Development Program of China es_ES
dc.contributor.funder European Commission
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