Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-30T15:57:45.581Z Has data issue: false hasContentIssue false
  • English
  • Français

Evaluation of tomato accessions for flavour and flavour-contributing components

Published online by Cambridge University Press:  03 December 2012

Dilip R. Panthee ,
Joanne A. Labate  and
Larry D. Robertson
Dilip R. Panthee*
Affiliation:
Department of Horticultural Science, Mountain Horticultural Crops Research and Extension Center, North Carolina State University, Mills River, NC 28759, USA
Joanne A. Labate
Affiliation:
Plant Genetic Resources Unit, USDA-ARS, Geneva, NY 14456, USA
Larry D. Robertson
Affiliation:
Plant Genetic Resources Unit, USDA-ARS, Geneva, NY 14456, USA
*
*Corresponding author. E-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Flavour is one of the most highly demanded consumer traits of tomato at present; poor flavour is one of the most commonly heard complaints associated with modern varieties of tomato. In order to combine flavour with other desirable fruit traits in improved cultivars, it is important to determine how much variability exists in the crucial compounds that contribute most to flavour. The objective of the present study was to determine the variability of flavour-contributing components including total soluble solids (TSS) and total titratable acids (TTA) among other subjective traits related to flavour in a core collection of tomato accessions. The core collection was comprised of 173 tomato accessions with a wide genetic background from the United States Department of Agriculture (USDA), Agricultural Research Services (ARS) Plant Genetic Resources Unit repository. The TTA varied from 0.20 to 0.64%, whereas the TSS ranged from 3.4 to 9.0%, indicating the availability of broad variation for these traits. Rinon (PI 118783), Turrialba, Purple Calabash and LA2102 were among the high TTA (>0.45%) containing accessions, whereas those with high TSS (>7.0%) were AVRDC#6, Sponzillo and LA2102. A positive correlation of overall flavour with TTA (r= 0.33; P< 0.05) and TSS (r= 0.37; P< 0.05) indicated that these two components play an important role in determining the overall flavour in tomato. Subjectively measured other traits including fruity odour and fruity flavour had positive correlations with overall flavour. Overall flavour is discussed in the context of other traits including fruit firmness. Information obtained from this study may be useful for tomato breeders aiming to improve tomato flavour.

Keywords

core collectiondiversity analysisfruit qualitySolanum lycopersicum
Type
Research Article
Information
Plant Genetic Resources , Volume 11 , Issue 2 , August 2013 , pp. 106 - 113
Copyright
Copyright © NIAB 2012 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abegaz, EG, Tandon, KS, Scott, JW, Baldwin, EA and Shewfelt, RL (2004) Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components. Postharvest Biology and Technology 34: 227–235.Google Scholar
Auerswald, H, Peters, P, Bruckner, B, Krumbein, A and Kuchenbuch, R (1999a) Sensory analysis and instrumental measurements of short-term stored tomatoes (Lycopersicon esculentum Mill.). Postharvest Biology and Technology 15: 323–334.Google Scholar
Auerswald, H, Schwarz, D, Kornelson, C, Krumbein, A and Bruckner, B (1999b) Sensory analysis, sugar and acid content of tomato at different EC values of the nutrient solution. Scientia Horticulturae 82: 227–242.Google Scholar
Baldwin, EA, Scott, JW, Einstein, MA, Malundo, TMM, Carr, BT, Shewfelt, RL and Tandon, KS (1998) Relationship between sensory and instrumental analysis for tomato flavor. Journal of the American Society for Horticultural Science 123: 906–915.CrossRefGoogle Scholar
Baranska, M, Schutz, W and Schulz, H (2006) Determination of lycopene and beta-carotene content in tomato fruits and related products: comparison of Ft-Raman, ATR-IR, and NIR spectroscopy. Analytical Chemistry 78: 8456–8461.doi:10.1021/ac061220j.CrossRefGoogle ScholarPubMed
Bezman, Y, Mayer, F, Takeoka, GR, Buttery, RG, Ben-Oliel, G, Rabinowitch, HD and Naim, M (2003) Differential effects of tomato (Lycopersicon esculentum Mill) matrix on the volatility of important aroma compounds. Journal of Agricultural and Food Chemistry 51: 722–726.Google Scholar
Buttery, RG, Takeoka, GR, Naim, M, Rabinowitch, H and Nam, Y (2001) Analysis of furaneol in tomato using dynamic headspace sampling with sodium sulfate. Journal of Agricultural and Food Chemistry 49: 4349–4351.doi: 10.1021/jf0105236.CrossRefGoogle ScholarPubMed
Causse, M, Buret, M, Robini, K and Verschave, P (2003) Inheritance of nutritional and sensory quality traits in fresh market tomato and relation to consumer preferences. Journal of Food Science 68: 2342–2350. doi:10.1111/j.1365-2621.2003.tb05770.x.Google Scholar
Davidovich-Rikanati, R, Sitrit, Y, Tadmor, Y, Iijima, Y, Bilenko, N, Bar, E, Carmona, B, Fallik, E, Dudai, N, Simon, JE, Pichersky, E and Lewinsohn, E (2007) Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway. Nature Biotechnology 25: 899–901.Google Scholar
Davies, JN and Hobson, GE (1981) The constituents of tomato fruit – the influence of environment, nutrition, and genotype. CRC Critical Reviews in Food Science and Nutrition 15: 205–280.CrossRefGoogle ScholarPubMed
Ercolano, MR, Carli, P, Soria, A, Cascone, A, Fogliano, V, Frusciante, L and Barone, A (2008) Biochemical, sensorial and genomic profiling of traditional Italian tomato varieties. Euphytica 164: 571–582.CrossRefGoogle Scholar
FAOSTAT (2005) FAO Statistical Databases. Food and Agriculture Organization of the United Nations, Statistics Division. Available at http://faostat3.fao.org/home/index.html.Google Scholar
Hyman, JR, Gaus, J and Foolad, MR (2004) A rapid and accurate method for estimating tomato lycopene content by measuring chromaticity values of fruit puree. Journal of the American Society for Horticultural Science 129: 717–723.Google Scholar
Kemble, JM (ed.) (2009) Southeastern Vegetable Crops Handbook. Auburn, AL: Auburn University.Google Scholar
Krumbein, A, Peters, P and Bruckner, B (2004) Flavour compounds and a quantitative descriptive analysis of tomatoes (Lycopersicon esculentum Mill.) of different cultivars in short-term storage. Postharvest Biology and Technology 32: 15–28. doi:10.1016/j.postharvbio.2003.10.004.CrossRefGoogle Scholar
Labate, JA, Sheffer, SM, Balch, T and Robertson, LD (2011) Diversity and population structure in a geographic sample of tomato accessions. Crop Science 51: 1068–1079.CrossRefGoogle Scholar
Magee, RL, Caporaso, F and Prakash, A (2003) Effects of exogenous calcium salt treatments on inhibiting irradiation-induced softening in diced roma tomatoes. Journal of Food Science 68: 2430–2435. doi:10.1111/j.1365-2621.2003.tb07041.x.Google Scholar
Sadler, GD (1998) pH and titratable acidity. In: Nielsen, SS (ed.) Food Analysis. Gaithersburg, MD: Aspen Publishers, Inc., pp. 99–118.Google Scholar
SAS Institute Inc. (2007) The SAS System, Version 9.1.3 for Windows. 9th edn.Cary, NC: SAS Institute.Google Scholar
Sinesio, F, Cammareri, M, Moneta, E, Navez, B, Peparaio, M, Causse, M and Grandillo, S (2010) Sensory quality of fresh French and Dutch market tomatoes: a preference mapping study with Italian consumers. Journal of Food Science 75: S55–S67.Google Scholar
Tamura, K, Dudley, J, Nei, M and Kumar, S (2007) MEGA 4: molecular evolutionary genetics analysis (MEGA) software version 4.0. Molecular Biology and Evolution 24: 1596–1599.Google Scholar
Vogel, JT, Tieman, DM, Sims, CA, Odabasi, AZ, Clark, DG and Klee, HJ (2010) Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum). Journal of the Science of Food and Agriculture 90: 2233–2240.Google Scholar
Wang, YT, Liu, RL, Huang, SW and Jin, JY (2009) Effects of potassium application on flavor compounds of cherry tomato fruits. Journal of Plant Nutrition 32: 1451–1468. doi:10.1080/01904160903092663.Google Scholar
Supplementary material: File

Panthee Supplementary Material

Appendix

Download Panthee Supplementary Material(File)
File 94.2 KB