Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/7811
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dc.contributor.authorÇolak, Nergiz Gürbüz-
dc.contributor.authorEken, Neslihan Tek-
dc.contributor.authorÜlger, Mehmet-
dc.contributor.authorFrary, Anne-
dc.contributor.authorDoğanlar, Sami-
dc.date.accessioned2020-07-18T03:35:11Z-
dc.date.available2020-07-18T03:35:11Z-
dc.date.issued2020-
dc.identifier.issn0168-9452-
dc.identifier.issn1873-2259-
dc.identifier.urihttps://doi.org/10.1016/j.plantsci.2020.110567-
dc.identifier.urihttps://hdl.handle.net/11147/7811-
dc.description.abstractMost consumers complain about the flavor of current tomato cultivars and many pay a premium for alternatives such as heirloom varieties. Breeding for fruit flavor is difficult because it is a quantitatively inherited trait influenced by taste, aroma and environmental factors. A lack of genetic diversity in modern tomato cultivars also necessitates exploration of new sources for flavor alleles. Wild tomato S. pimpinellifolium and inbred backcross lines were assessed for individual sugars and organic acids which are two of the main components of tomato flavor. S. pimpinellifolium was found to harbor alleles that could be used to increase glucose and fructose content and adjust acidity by altering malic and citric acid levels. Single nucleotide polymorphism markers were used to detect 14 quantitative trait loci (QTLs) for sugars and 71 for organic acids. Confirmation was provided by comparing map locations with previously identified loci. Thus, seven (50 %) of the sugar QTLs and 22 (31 %) of the organic acids loci were supported by analyses in other tomato populations. Examination of the genomic sequence containing the QTLs allowed identification of potential candidate genes for several flavor components. © 2020 Elsevier B.V.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofPlant Scienceen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFlavoren_US
dc.subjectOrganic acidsen_US
dc.subjectQTLen_US
dc.subjectS. pimpinellifolium LA 1589en_US
dc.subjectSugaren_US
dc.titleExploring wild alleles from Solanum pimpinellifolium with the potential to improve tomato flavor compoundsen_US
dc.typeArticleen_US
dc.institutionauthorÇolak, Nergiz Gürbüz-
dc.institutionauthorEken, Neslihan Tek-
dc.institutionauthorÜlger, Mehmet-
dc.institutionauthorFrary, Anne-
dc.institutionauthorDoğanlar, Sami-
dc.departmentIzmir Institute of Technology. Molecular Biology and Geneticsen_US
dc.identifier.volume298en_US
dc.identifier.wosWOS:000557874400014en_US
dc.identifier.scopus2-s2.0-85086775568en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.plantsci.2020.110567-
dc.identifier.pmid32771168en_US
dc.relation.doi10.1016/j.plantsci.2020.110567en_US
dc.coverage.doi10.1016/j.plantsci.2020.110567en_US
item.grantfulltextnone-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
crisitem.author.dept04.03. Department of Molecular Biology and Genetics-
crisitem.author.dept04.03. Department of Molecular Biology and Genetics-
Appears in Collections:PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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