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发表于 2020-10-9 21:54
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来自: 中国
The flavor of any food is the sum of interactions between taste and olfaction. For the tomato, sugars and acids activate taste receptors,while a diverse set of volatile compounds activate olfactory receptors (2–4). Volatiles, in particular,are essential for good flavor. For example, the removal of specific carotenoid-derived volatiles results in significant reductions in consumer liking(5). Refrigeration also selectively alters the volatile content of fruit without altering sugars and acids,resulting in reduced consumer liking (6). Flavor phenotyping is expensive, subject to environmental variation, not amenable to high-throughput assays,and beyond the means of most breeding programs.Therefore, most breeders focus on yield, disease resistance, and firmness, which are essential for shipping, long-term storage, and external appearance rather than flavor quality. Flavor-associated volatiles are present at picomolar to nanomolar concentrations in fruits and are extremely difficult to quantify. Thus, these chemicals have largely been ignored, and an emphasis on production traits has inadvertently led to a decline in flavor quality.
However, sugars, which correlate highly with consumer liking, are present in millimolar concentrations, so increasing their content will only be achievable at the cost of reduced fruit size. We identified multiple loci with potential for increasing fruit sugar content . For example , reintroduction of the alternate Lin5 should result in higher sugar content. Although in most cases, higher sugar content is associated with a reduction in the size of a fruit, consumers do not prefer large fruit and are very willing to purchase minimally smaller fruit with superior taste (16). One possible solution to this trade-off between higher sugar and smaller size is based on our observations that certain fruit volatiles significantly enhance the perception of sweetness (2, 5).
Modern commercial tomatoes do not have the flavor of older varieties. Postharvest practices, such as refrigeration, can irreversibly damage flavor
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