Genetic challenges of flavor improvement in tomato

In many instances, the intensive breeding of crops over the past half century with a focus on yield has indirectly led to reductions in flavor and nutrient content. Largely, this deterioration of quality relates directly to the genetic and biochemical complexity of such traits. Here, we describe cha...

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Veröffentlicht in:	Trends in genetics 2013-04, Vol.29 (4), p.257-262
Hauptverfasser:	Klee, Harry J, Tieman, Denise M
Format:	Artikel
Sprache:	eng
Schlagworte:	Breeding Consumer Behavior fruit Lycopersicon esculentum - genetics Medical Education metabolism olfaction Phenotype Taste - genetics volatiles
Online-Zugang:	Volltext
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