High-throughput phenotyping of sweetness and sourness components in tomato fruits by near-infrared spectroscopy and chemometrics methods.

ABSTRACT: Tomato (S. lycopersicum) is a precious fruit crop, and flavor quality is one of the most important commodity traits and directly affects the commodity value and economic returns. The composition and content of sugars and acids in tomato fruits, as well as their balance, are closely related to tomato quality, especially soluble sugars and organic acids, and so on. However, the lack of an efficient approach for quality evaluation of tomato significantly hinders progress in flavor quality breeding. Near infrared spectroscopy technology (NIRS) utilizes the absorption characteristics of near-infrared light by molecular vibrations of substances, and establishes a quantitative relationship model between spectra and component content through chemometric methods. Therefore, this study aimed

SUBMITTER: Xu W 

PROVIDER: S-EPMC12661155 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature