Transcriptome reveals differential expression of flavor and color in closely related strains of tomato (<i>Solanum lycopersicum</i>).

ABSTRACT: Fruit flavor and color are critical quality characteristics of tomatoes (Solanum lycopersicum). Numerous studies have demonstrated that tomato flavor is primarily linked to the sugar-acid content and its ratio, while fruit color is predominantly determined by the composition and concentration of carotenoids and flavonoids. To elucidate the regulatory mechanisms underlying the differences in sugar-acid and color formation during fruit ripening, transcriptome analysis was conducted for the first time on the breaker stage (Br) and mature fruit stage (MF) of the closely related strains yellow-fruited tomato (No. 19) and red-fruited tomato (No. 20). This analysis aimed to identify key regulatory genes and biosynthetic pathways associated with the formation of flavor and color in tomato f

SUBMITTER: Guo C 

PROVIDER: S-EPMC12513376 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature