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We have studied tomato fruit ripening for many years,initially focusing on ethylene synthesis and signal transduction and later on fruit quality.For the last ten years our emphasis has been on the genetics and chemistry of fruit flavor,focusing on the volatile chemicals that are essential for good taste.We have identified a diverse set of~25 volatiles that are key to good taste,defining the pathways for their synthesis,the enzymes responsible for their synthesis and regulatory pathways controlling synthesis.These volatiles are derived from a broad range of substrates including fatty acids,amino acids and carotenoids.Chemical and consumer screening of diverse tomato germplasm has permitted us to identify the composition of a great tasting tomato.Here,I will review the methods and results that led to determination of the optimum recipe for a great tasting tomato.I will also describe the current status of what we know about the pathways for volatile synthesis and the genetics underlying control of synthesis.