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让番茄恢复好滋味

American Association for the Advancement of Science

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IMAGE: 众多与番茄滋味有关的基因已经丢失,因为种植业者重视的是番茄的其它品质,如番茄的个头大小和紧实性。Denise Tieman等人如今发现了已经失去的与番茄原有风味相关的基因。 view more

Credit: Harry Klee, University of Florida

让番茄恢复好滋味:据新的研究报告,基因分析揭示了哪些基因是恢复番茄滋味所需的。多年来,人们选择番茄所注重的是诸如个头大小和便于运输的紧实性等特征,对其滋味的选择则被忽视,导致许多当代品种失去了其原有的味道。为了确认注入风味的基因,Denise Tieman等对398种当代、原种和野生型番茄的全基因组进行了测序。此外,代表101个品种的160个番茄样本受到了消费者小组的评估,它对番茄的诸如整体喜好及风味强度(其所指向的令人感兴趣的化合物达几十种)等特质进行了评比。这样,科研人员能够确认13种与滋味相关的化合物,在现代番茄品种中,这些化合物比其在原种番茄中的含量显著减少;他们用基因测序数据来确定相应的丢失基因。作者们发现,较小的番茄往往有着较高的糖含量,这意味着人工选择导致了种植的番茄个儿变大,但代价是甜度和滋味变差。

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Article #11: "A chemical genetic roadmap to improved tomato flavor," by D. Tieman; G. Zhu; T. Lin; S. Huang; H. Klee at Chinese Academy of Agricultural Sciences in Shenzhen, China; D. Tieman; C. Nguyen; D. Bies; M. Taylor; B. Zhang; H. Ikeda; Z. Liu; A. Monforte; M. Kirst; H. Klee at University of Florida in Gainesville, FL; G. Zhu; T. Lin; S. Huang at Chinese Academy of Agricultural Sciences in Beijing, China; G. Zhu; T. Lin; S. Huang at Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture in Beijing, China; M.F.R. Resende Jr. at RAPiD Genomics in Gainesville, FL; J.L. Rambla; K.S.O. Beltran; A. Granell at Instituto de Biología Molecular y Celular de Plantas (Consejo Superior de Investigaciones Científicas) in València, Spain; J.L. Rambla; K.S.O. Beltran; A. Granell at Universidat Politècnica de València in València, Spain; J. Fisher; I. Zemach; D. Zamir at Hebrew University of Jerusalem in Rehovot, Israel.

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