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New Study Identifies Key Genes to Improve Tomato Flavor: Model for Improvement of Other High-Value Crops

A new paper recently published in the journal Science has identified key regions of the tomato genome that impact the flavor profile of commercial and heirloom varieties, which affects how liked they are by consumers. Through a combination of advanced molecular breeding techniques like Genome Wide Association Studies (GWAS) and qualitative flavor profiling, the authors were able to find parts of the tomato genome that control sugar content, volatile compound concentrations, and overall flavor of various tomato varieties.

This approach to crop improvement could be used to improve other high-value crops such as cannabis. At Front Range Biosciences, we are focused on utilizing the latest in modern agricultural breeding methods to greatly enhance the performance of many specialty crops. Click here to find out more about how we are creating new and improved varieties of plants.

To read more about the improvement of commercial varieties of tomato, click here.

Reference:

Tieman et al. A chemical genetic roadmap to improved tomato flavor. Science (2017).

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