Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation.

ABSTRACT: Commercial tomatoes are widely perceived by consumers as lacking flavor. A major part of that problem is a postharvest handling system that chills fruit. Low-temperature storage is widely used to slow ripening and reduce decay. However, chilling results in loss of flavor. Flavor-associated volatiles are sensitive to temperatures below 12 °C, and their loss greatly reduces flavor quality. Here, we provide a comprehensive view of the effects of chilling on flavor and volatiles associated with consumer liking. Reduced levels of specific volatiles are associated with significant reductions in transcripts encoding key volatile synthesis enzymes. Although expression of some genes critical to volatile synthesis recovers after a return to 20 °C, some genes do not. RNAs encoding transcription facto

SUBMITTER: Zhang B 

PROVIDER: S-EPMC5098663 | biostudies-literature | 2016 Nov

REPOSITORIES: biostudies-literature