Genetics and breeding of phenolic content in tomato, eggplant and pepper fruits.

ABSTRACT: Phenolic acids and flavonoids are large groups of secondary metabolites ubiquitous in the plant kingdom. They are currently in the spotlight due to the numerous health benefits associated with their consumption, as well as for their vital roles in plant biological processes and in plant-environment interaction. Tomato, eggplant and pepper are in the top ten most consumed vegetables in the world, and their fruit accumulation profiles have been extensively characterized, showing substantial differences. A broad array of genetic and genomic tools has helped to identify QTLs and candidate genes associated with the fruit biosynthesis of phenolic acids and flavonoids. The aim of this review was to synthesize the available information making it easily available for researchers and breeders. The p

SUBMITTER: Rosa-Martinez E 

PROVIDER: S-EPMC10070870 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature