番茄风味调控基因及其在品质改良中的应用

doi:10.16420/j.issn.0513-353x.2024-0614

园艺学报 ›› 2025, Vol. 52 ›› Issue (8): 2099-2113.doi: 10.16420/j.issn.0513-353x.2024-0614

番茄风味调控基因及其在品质改良中的应用

李丹丹¹, 葛平飞¹, 李方曼¹, 杨旸¹, 徐浩博¹, 熊春晖³, 张余洋¹^,²^,⁴^,⁵^,^*()

¹ 华中农业大学果蔬园艺作物种质创新与利用全国重点实验室，武汉 430070
² 湖北洪山实验室，武汉 430070
³ 赣州市蔬菜花卉研究所，江西赣州 341401
⁴ 华中农业大学深圳营养与健康研究院，武汉 430070
⁵ 中国农业科学院深圳农业基因组研究所和岭南现代农业科学与技术广东省实验室深圳分中心，广东深圳 518000

收稿日期:2024-10-25 修回日期:2025-04-24 出版日期:2025-08-25 发布日期:2025-08-19
通讯作者:
*E-mail：yyzhang@mail.hzau.edu.cn
基金资助:
国家重点研发计划项目(2022YFD1200502); 国家重点研发计划项目(2021YFD1200201); 国家自然科学基金项目(32372696); 武汉市生物育种重大专项(2022021302024852); 湖北省现代农业产业技术体系建设专项(2024HBSTX4-06); 湖北省种业高质量发展资金项目(HBZY2023B004); 华中农业大学与中国农业科学院深圳农业基因组所合作资金研发项目(SZYJY2023022); 果蔬园艺作物种质创新与利用全国重点实验室委托项目(Horti-3Y-2024-008)

Regulatory Genes for Tomato Flavor and Their Application in Quality Improvement

LI Dandan¹, GE Pingfei¹, LI Fangman¹, YANG Yang¹, XU Haobo¹, XIONG Chunhui³, and ZHANG Yuyang¹^,²^,⁴^,⁵^,^*()

¹ National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops， Wuhan 430070， China
² Hubei Hongshan laboratory， Wuhan 430070， China
³ Ganzhou Vegetable and Flower Research Institute， Ganzhou， Jiangxi 341401， China
⁴ Shenzhen Institute of Nutrition and Health， Huazhong Agricultural University， Wuhan 430070， China
⁵ Agricultural Genomics Institute at Shenzhen， Chinese Academy of Agricultural Sciences（CAAS）and Lingnan Modern Agricultural Science and Technology Laboratory of Guangdong Province，Shenzhen Sub-center，Shenzhen， Guangdong 518800， China

Received:2024-10-25 Revised:2025-04-24 Published:2025-08-25 Online:2025-08-19

摘要/Abstract

摘要：

番茄富含丰富的营养物质，风味独特，近年来番茄风味品质改良逐渐受育种家重视。现代栽培番茄品种具有高抗、高产等优点，但口感欠佳，难以满足消费者对高品质番茄的需求。番茄中可溶性糖、有机酸、挥发性化合物是影响番茄风味的重要组分。糖的种类、含量及比例决定番茄的甜度，柠檬酸、苹果酸等有机酸含量影响果实的酸度，果实中挥发性化合物的组成和浓度有助于番茄香气的产生。本文对番茄风味物质的组成及其遗传位点、调控基因进行综述，总结番茄风味遗传改良方法，以期为培育高品质美味番茄品种提供参考。

关键词: 番茄, 风味品质, 可溶性糖, 有机酸, 挥发性化合物, 遗传改良

Abstract:

Tomato is rich in nutrients and has a unique flavor，and in recent years，the improvement of tomato flavor quality has gradually attracted the attention of breeders. Modern cultivated tomatoes exhibit the advantages of high resistance and yield，but their taste and flavor fails to meet consumers’ demand. Soluble sugar，organic acid and volatile compounds in tomato are important components affecting tomato flavor. The type，content and proportion of sugars determine the sweetness of tomatoes，and the content of organic acids such as citric acid and malic acid affects the acidity of the fruit. The composition and concentration of volatile compounds in the fruit contributes to the aroma of tomatoes. This paper reviews the metabolic composition，genetic loci and regulatory genes of tomato flavor，summarizes the approaches of tomato fruit flavor improvement，to provide reference for breeding high-quality and tasty tomato cultivars.

Key words: tomato, flavor quality, soluble sugar, organic acid, volatile compound, genetic improvement

李丹丹, 葛平飞, 李方曼, 杨旸, 徐浩博, 熊春晖, 张余洋. 番茄风味调控基因及其在品质改良中的应用[J]. 园艺学报, 2025, 52(8): 2099-2113.

LI Dandan, GE Pingfei, LI Fangman, YANG Yang, XU Haobo, XIONG Chunhui, and ZHANG Yuyang. Regulatory Genes for Tomato Flavor and Their Application in Quality Improvement[J]. Acta Horticulturae Sinica, 2025, 52(8): 2099-2113.

图/表 3

参考文献 76

[1]	Anthon G E, LeStrange M, Barrett D M. 2011. Changes in pH,acids,sugars and otherquality parameters during extended vine holding of ripe processing tomatoes. Journal of The Science of Food and Agriculture,917:1175-1178.
[2]	Bartoszewski G, Niedziela A, Szwacka M, Szczytt K N. 2003. Modification of tomato taste in transgenic plants carrying a thaumatin gene from Thaumatococcus daniellii benth. Plant Breeding, 122 (4):347-351.
[3]	Bastias A, Yanez M, Osorio S, Arbona V, Gomez-Cadenas A, Fernie A R, Casaretto J A. 2014. The transcription factor AREB1 regulates primary metabolic pathways in tomato fruits. Journal of Experimental Botany, 65 (9):2351-2363.
[4]	Bauchet G, Grenier S, Samson N, Segura V, Kende A, Beekwilder J, Cankar K, Gallois J L, Gricourt J, Bonnet J, Baxter C, Grivet L, Causse M. 2017. Identification of major loci and genomic regions controlling acid and volatile content in tomato fruit:implications for flavor improvement. New Phytologist, 215 (2):624-641.
[5]	Beckles D M, Hong N, Stamova L, Luengwilai K. 2012. Biochemical factors contributing to tomato fruit sugar content: a review. Fruits, 67 (1):49-64.
[6]	Cao X, Du R, Xu Y C, Wu Y Y, Ye K Y, Ma J, Lyu Y Q, Sun T S, Zhu X J, Liu Z H, Yin J, Zhu G T, Huang Z J, Lyu H J, Huang S W, Zhang J Z. 2024. Phytoene synthases 1 modulates tomato fruit quality through influencing the metabolic flux between carotenoid and flavonoid pathways. Horticultural Plant Journal,6:1384-1397.
[7]	Centeno D C, Osorio S, Nunes-Nesi A, Bertolo A L, Carneiro R T, Araujo W L, Steinhauser M C, Michalska J, Rohrmann J, Geigenberger P, Oliver S N, Stitt M, Carrari F, Rose J K, Fernie A R. 2011. Malate plays a crucial role in starch metabolism,ripening,and soluble solid content of tomato fruit and affects postharvest softening. Plant Cell, 23 (1):162-184.
[8]	Chen G P, Hackett R, Walker D, Taylor A, Lin Z F, Grierson D. 2004. Identification of a specific isoform of tomato lipoxygenase (TomloxC) involved in the generation of fatty acid-derived flavor compounds. Plant Physiology, 136 (1):2641-2651.
[9]	Chetelat R T, Deverna J W, Bennett A B. 1995. Effects of the Lycopersicon chmielewskii sucrose accumulator gene (sucr) on fruit yield and quality parameters following introgression into tomato. Theoretical and Applied Genetics, 91 (2):334-339.
[10]	Cheng Y, Wang H J, Liu C C, Yao Z P, Ye Q J, Li Z M, Wang R Q, Zhou G Z, Yang Y G, Chen D L, Ruan M Y. 2018. Comparative analysis of flavor/nutrient determination parameters in 16 different cherry tomato varieties. Acta Agriculturae Zhejiangensis, 30 (11):1859-1869.
[11]	Çolak N G, Eken N T, Ülger M, Frary A, Doğanlar S. 2020. Exploring wild alleles from Solanum pimpinellifolium with the potential to improve tomato flavor compounds. Plant Science,298:110567.
[12]	Ding Jian, Tian Yuan, Zhang Xichun. 2017. Changes of fruit sugar and acid content in different periods of tomato strains. Journal of Beijing University of Agriculture, 32 (2):29-33. (in Chinese)
[77]	Zhu G T, Wang S C, Huang Z J, Zhang S B, Liao Q G, Zhang C Z, Lin T, Qin M, Peng M, Yang C K, Cao X, Han X, Wang X X, Knaap E, Zhang Z H, Cui X, Klee H, Fernie A R, Luo J, Huang S W. 2018. Rewiring of the fruit metabolome in tomato breeding. Cell, 172 (1-2):249-261.
[12]	丁剑, 田园, 张喜春. 2017. 番茄品系不同时期果实糖酸含量的变化. 北京农学院学报, 32 (2):29-33.
[13]	Ding Lei, Zhang Junhong, Wang Taotao, Ouyang Bo, Ye Zhibiao, Zhang Yuyang. 2022. Identification of important genes in vegetable crops and their application in molecular breeding. Molecular Plant Breeding, 20 (22):7423-7431. (in Chinese)
	丁蕾, 张俊红, 王涛涛, 欧阳波, 叶志彪, 张余洋. 2022. 蔬菜作物重要基因鉴定及其分子育种应用. 分子植物育种, 20 (22):7423-7431.
[14]	Fridman E, Carrari F, Liu Y S, Fernie A R, Zamir D. 2004. Zooming in on a quantitative trait for tomato yield using interspecific introgressions. Science, 305 (5691):1786-1789.
[15]	Fu Wenyuan, Wei Qingzhen, Wang Jing, Wang Yunzhu, Chen Jinfeng, Lou Qunfeng. 2015. Advances in molecular basis research on artificial domestication traits of horticultural crops. Molecular Plant Breeding, 13 (11):2647-2654. (in Chinese)
	付文苑, 魏庆镇, 王晶, 王筠竹, 陈劲枫, 娄群峰. 2015. 园艺作物果实人工驯化性状的分子基础研究进展. 分子植物育种, 13 (11):2647-2654.
[16]	Garbowicz K, Liu Z, Alseekh S, Tieman D, Taylor M, Kuhalskaya A, Ofner I, Zamir D, Klee H J, Fernie A R, Brotman Y. 2018. Quantitative trait loci analysis identifies a prominent gene involved in the production of fatty acid-derived flavor volatiles in tomato. Molecular Plant, 11 (9):1147-1165.
[17]	Geng Youling, Xu Qiang, Chen Yingen, Chen Xuehao. 2008. Molecular genetic improvement of crop quality traits. Molecular Plant Breeding,(4):749-759. (in Chinese)
	耿友玲, 徐强, 陈银根, 陈学好. 2008. 作物品质性状的分子遗传改良. 分子植物育种,(4):749-759.
[18]	Guo Jingtong, Zhao Yuan, Sun Yujing. 2023. Progress in the study of tomato fruit flavor and its influencing factors. Food Science, 44 (17):169-177. (in Chinese)
	郭精桐, 赵圆, 孙玉敬. 2023. 番茄果实风味及其影响因素的研究进展. 食品科学, 44 (17):169-177.
[19]	Hackel A, Schauer N, Carrari F, Fernie A R, Grimm B, Kuhn C. 2006. Sucrose transporter LeSUT1 and LeSUT2inhibition affects tomato fruit development in different ways. Plant Journal, 45 (2):180-192.
[20]	Inga M, García J M, Aguilar-Galvez A, Campos D, Osorio C. 2019. Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma)fruit ripening. CyTA-Journal of Food, 17 (1):494-500.
[21]	Jian W, Cao H H, Yuan S, Liu Y, Lu J F, Lu W, Li N, Wang J H, Zou J, Tang N, Xu C, Cheng Y L, Gao Y Q, Xi W P, Bouzayen M, Li Z G. 2019. SlMYB75,an MYB-type transcription factor,promotes anthocyanin accumulation and enhances volatile aroma production in tomato fruits. Horticulture Research,6:22.
[22]	Jin Y, Ni D A, Ruan Y L. 2009. Post translational elevation of cell wall invertase activity by silencing its inhibitor in tomato delays leaf senescence and increases seed weight and fruit hexose level. Plant Cell, 21 (7):2072-2089.
[23]	Kawaguchi K, Takei-Hoshi R, Yoshikawa I, Nishida K, Kobayashi M, Kusano M, Lu Y, Ariizumi T, Ezura H, Otagaki S, Matsumoto S, Shiratake K. 2021. Functional disruption of cell wall invertase inhibitor by genome editing increases sugar content of tomato fruit without decrease fruit weight. Scientific Reports, 11 (1):21534.
[24]	Khan A W, Garg V, Roorkiwal M, Golicz A A, Edwards D, Varshney R K. 2020. Super-pangenome by integrating the wild side of a species for accelerated crop improvement. Trends in Plant Science, 25 (2):148-158.
[25]	Kimbara J J, Ohyama A, Chikano H, Ito H, Hosoi K, Negoro S, Miyatake K, Yamaguchi H, Nunome T, Fukuoka H, Hayashi T. 2018. QTL mapping of fruit nutritional and flavor components in tomato(Solanum lycopersicum)using genome-wide SSR markers and recombinant inbred lines(RILs)from an intra-specific cross. Euphytica, 214 (11):1-12.
[26]	Klann E M, Hall B, Bennett A B. 1996. Antisense acid invertase(TIV1)gene alters soluble sugar composition and size in transgenic tomato fruit. Plant Physiology, 112 (3):1321-1330.
[27]	Klee H J, Tieman D M. 2013. Genetic challenges of flavor improvement in tomato. Trends in Genetics, 29 (4):257-262.
[28]	Klee H J, Tieman D M. 2018. The genetics of fruit flavour preferences. Nature Reviews Genetics, 19 (6):347-356.
[29]	Li Feng, Cao Gangqiang, Liang Huijuan. 2007. Application of transgenic technology in tomato genetic improvement. Journal of Changjiang Vegetables,(1):33-37. (in Chinese)
	李峰, 曹刚强, 梁会娟. 2007. 转基因技术在番茄遗传改良中的应用. 长江蔬菜,(1):33-37.
[30]	Li N, He Q, Wang J, Wang B K, Zhao J T, Huang S Y, Yang T, Tang Y P, Yang S B, Aisimutuola P, Xu R Q, Hu J H, Jia C P, Ma K, Li Z Q, Jiang F L, Gao J, Lan H Y, Zhou Y F, Zhang X Y, Huang S W, Fei Z J, Wang H, Li H B, Yu Q H. 2023. Super-pangenome analyses highlight genomic diversity and structural variation across wild and cultivated tomato species. Nature Genetics, 55 (5):852-860.
[31]	Li X, Tieman D, Liu Z M, Chen K S, Klee H J. 2020. Identification of a lipase gene with a role in tomato fruit short-chain fatty acid-derived flavor volatiles by genome-wide association. Plant Journal, 104 (3):631-644.
[32]	Li Xin, Li Junming, Liu Lei, Du Yongchen, Wang Xiaoxuan, Huang Zejun. 2023. A KASP marker for the detection of soluble solids content in tomato and its application. China:CN117604153A.
	李鑫, 李君明, 刘磊, 杜永臣, 王孝宣, 黄泽军. 2023. 一种用于检测番茄可溶性固形物含量的KASP标记及应用. 中国:CN117604153A.
[33]	Lin D B, Zhu X E, Qi B L, Gao Z, Tian P, Li Z W, Lin Z T, Zhang Y X, Huang T B. 2022. SlMIR164A regulates fruit ripening and quality by controlling SlNAM2 and SlNAM3 in tomato. Plant Biotechnology Journal, 20 (8):1456-1469.
[34]	Lin L K, Yuan K L, Huang Y D, Dong H Z, Qiao Q H, Xing C H, Huang X S, Zhang S L. 2022. A WRKY transcription factor PbWRKY40 from pyrus betulaefolia functions positively in salt tolerance and modulating organic acid accumulation by regulating PbVHA-B1 expression. Environmental and Experimental Botany,196:104782.
[35]	Liu Mengjiao, Wang Xianyu, Sun Lanming, Zhao Jialing, Ling Zhiyang, Yu Qinzhi. 2018. Selection and breeding of a new cherry tomato variety ‘Xida Cherry Pink 1’with good taste and flavor. China Vegetables,(1):70-72. (in Chinese)
	刘梦姣, 王先裕, 孙岚明, 赵嘉菱, 凌志阳, 于琴芝. 2018. 口感风味好的樱桃番茄新品种‘西大樱粉1号’的选育. 中国蔬菜,(1):70-72.
[36]	Liu R L, Li B Q, Qin G Z, Zhang Z Q, Tian S T. 2017. Identification and functional characterization of a tonoplast dicarboxylate transporter in tomato(Solanum lycopersicum). Frontiers in Plant Science,8:186.
[37]	Liu Y, Zhang C L, Wang X F, Li X M, You C X. 2022. CRISPR/Cas 9 technology and its application in horticultural crops. Horticultural Plant Journal, 8 (4):395-407.
[38]	Liu Z Q, Jin F M, Xue J, Jia Y H, Zhang Y W. 2006. Development of molecular markers for high-pigment genes hp1 and hp2 in tomato. Acta Agriculurae Boreali-Sinica, 21 (4):22-26.
[39]	Liu Zengbing, Jiang Jingbin, Yang Huanhuan, Jiang Xiuming, Li Jingfu. 2019. Research progress of plant heterosis. Molecular Plant Breeding, 17 (12):4127-4134. (in Chinese)
	刘增兵, 姜景彬, 杨欢欢, 姜秀明, 李景富. 2019. 植物杂种优势的研究进展. 分子植物育种, 17 (12):4127-4134.
[40]	Ma X, Zhang Y, Tureckova V, Xue G P, Fernie A R, Mueller-Roeber B, Balazadeh S. 2018. The NAC transcription factor SlNAP2regulates leaf senescence and fruit yield in tomato. Plant Physiology, 177 (3):1286-1302.
[41]	Morgan M J, Osorio S, Gehl B, Baxter C, Kruger N J, Ratcliffe R G, Fernie A R, Sweetlove L J. 2012. Metabolic engineering of tomato fruit organic acid content guided by biochemical analysis of an introgression line. Plant Physiology,161:397-407.
[42]	Osorio S, Vallarino J G, Szecowka M, Ufaz S, Tzin V, Angelovici R, Galili G, Fernie A R. 2013. Alteration of the interconversion of pyruvate and malate in the plastid or cytosol of ripening tomato fruit invokes diverse consequences on sugar but similar effects on cellular organic acid,metabolism,and transitory starch accumulation. Plant Physiology, 161 (2):628-643.
[43]	Pandey A, Misra P, Choudhary D, Yadav R, Goel R, Bhambhani S, Sanyal I, Trivedi R, Trivedi P K. 2015. AtMYB12 expression in tomato leads to large scale differential modulation in transcriptome and flavonoid content in leaf and fruit tissues. Scientific Reports,5:12714.
[44]	Powell A L, Nguyen C V, Hill T, Cheng K L, Figueroa-Balderas R, Aktas H, Ashrafi H, Pons C, Fernández-Muñoz R, Vicente A, Lopez-Baltazar J, Barry C S, Liu Y, Chetelat R, Granell A, Van Deynze A, Giovannoni J J, Bennett A B. 2012. Uniform ripening encodes a golden 2-like transcription factor regulating tomato fruit chloroplast development. Science, 336 (6089):1711-1715.
[45]	Qi Fei, Liu Guan, Li Jingfu. 2015. QTL analysis of total organic acid content in tomato fruit. Northern Horticulture,(5):109-113. (in Chinese)
	戚飞, 刘冠, 李景富. 2015. 番茄果实有机酸总含量的QTL分析. 北方园艺,(5):109-113.
[46]	Qin G Z, Zhu Z, Wang W H, Cai J G, Chen Y, Li L, Tian S P. 2016. A tomato vacuolar invertase inhibitor mediates sucrose metabolism and influences fruit ripening. Plant physiology, 172 (3):1596-1611.
[47]	Ruan Y L. 2014. Sucrose metabolism:gateway to diverse carbon use and sugar signaling. Annual Review of Plant Biology,65:33-67.
[48]	Sauvage C, Segura V, Bauchet G, Stevens R, Do P T, Nikoloski Z, Fernie A R, Causse M. 2014. Genome-wide association in tomato reveals 44 candidate loci for fruit metabolic traits. Plant Physiology, 165 (3):1120-1132.
[49]	Shammai A, Petreikov M, Yeselson Y, Faigenboim A, Moy-Komemi M, Cohen S, Cohen D, Besaulov E, Efrati A, Houminer N, Bar M, Ast T, Schuldiner M, Klemens P, Neuhaus E, Baxter C J, Rickett D, Bonnet J, White R, Giovannoni J J, Levin I, Schaffer A. 2018. Natural genetic variation for expression of a SWEET transporter among wild species of Solanum lycopersicum (tomato) determines the hexose composition of ripening tomato fruit. Plant Journal, 96 (2):343-357.
[50]	Shang Lele, Song Jianwen, Wang Jiaying, Zhang Yuyang, Ye Zhibiao. 2019. Research progress of tomato fruit quality formation and its molecular mechanism. China Vegetables,(4):21-28. (in Chinese)
	尚乐乐, 宋建文, 王嘉颖, 张余洋, 叶志彪. 2019. 番茄果实品质形成及其分子机理研究进展. 中国蔬菜,(4):21-28.
[51]	Shen Heng, Wang Lin, Li Qian, Yuan Shoujuan, Zheng Wei, Wang Taotao, Ye Zhibiao, Yang Changxian. 2024. Analyzing flavor and functional components in tomatoes:a review. Acta Horticulturae Sinica, 51 (2):423-438. (in Chinese)
	沈衡, 王琳, 李骞, 袁守娟, 郑伟, 王涛涛, 叶志彪, 杨长宪. 2024. 番茄风味和功能性成分研究进展. 园艺学报, 51 (2):423-438.
[52]	Tian Maosen, Zhou Zhen, Wang Haijing, Cui Xia, Sun Shuai. 2024. Mapping of gene regulating citric acid content in tomato fruit. Acta Horticulturae Sinica, 51 (1):67-76. (in Chinese)
	田茂森, 周震, 王海敬, 崔霞, 孙帅. 2024. 调控番茄果实柠檬酸含量的基因定位. 园艺学报, 51 (1):67-76
[53]	Tieman D, Bliss P, McIntyre L M, Blandon-Ubeda A, Bies D, Odabasi A Z, Rodriguez G R, Knaap E, Taylor M G, Goulet C, Mageroy M H, Snyder D J, Colquhoun T, Moskowitz H, Clark D G, Sims C, Bartoshuk L, Klee H J. 2012. The chemical interactions underlying tomato flavor preferences. Current Biology, 22 (11):1035-1039.
[54]	Tieman D, Taylor M, Schauer N, Fernie A R, Hanson A D, Klee H J. 2006. Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde. Proceedings of the National Academy of Sciences of the United States of America, 103 (21):8287-8292.
[55]	Tieman D, Zeigler M, Schmelz E, Taylor M G, Rushing S, Jones J B, Klee H J. 2010. Functional analysis of a tomato salicylic acid methyl transferase and its role in synthesis of the flavor volatile methyl salicylate. Plant Journal, 62 (1):113-123.
[56]	Tieman D, Zhu G T,Jr. Resende M F R, Lin T, Taylor M, Zhang B, Ikeda H, Liu Z Y, Fisher J, Zemach I, Monforte A, Zamir D, Granell A, Kirst M, Huang S, Klee H, Nguyen C, Bies D, Rambla J L, Beltran K S O. 2017. A chemical genetic roadmap to improved tomato flavor. Science, 355 (6323):391-394.
[57]	Tikunov Y M, Roohanitaziani R, Meijer-Dekens F, Molthoff J, Paulo J, Finkers R, Capel I, Carvajal M F, Maliepaard C, Nijenhuis-de V M, Labrie C W, Verkerke W, van Heusden A W, Eeuwijk F, Visser R, Bovy A G. 2020. The genetic and functional analysis of flavor in commercial tomato: The FLORAL4 gene underlies a QTL for floral aroma volatiles in tomato fruit. The Plant Journal, 103 (3):1189-1204.
[58]	Tommonaro G, Morelli C F, Rabuffetti M, Nicolaus B, Prisco R D, Iodice C. 2021. Determination of flavor-potentiating compounds in different italian tomato varieties. Journal of Food Biochemistry, 45 (5):e13736.
[59]	Villena J, Moreno C, Roselló S, Beltran J C, Cebolla-Cornejo J, Moreno M M. 2023. Breeding tomato flavor: modeling consumer preferences of tomato landraces. Scientia Horticulturae,308:111597.
[60]	Wakai J, Kusama S, Nakajima K, Kawai S, Okumura Y, Shiojiri K. 2019. Effects of trans-2-hexenal and cis-3-hexenal on post-harvest strawberry. Scientific Reports, 9 (1):10112.
[61]	Wang B K, Li N, Huang S Y, Hu J H, Wang Q, Tang Y P, Yang T, Asmutola P, Wang J, Yu Q H. 2021. Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing. PeerJ, 9 (1):e12478.
[62]	Wang Y, Shi C M, Ge P F, Li F M, Zhu L H, Wang Y R, Tao J B, Zhang X Y, Dong H Q, Gai W X, Wang F, Ye Z B, Grierson D, Xu W, Zhang Y Y. 2023. A 21-bp inDel in the promoter of STP1selected during tomato improvement accounts for soluble solid content in fruits. Horticulture Research, 10 (3):uhad009.
[63]	Wang Tonglin, Shao Zhiyong, Wang Hong, Nie Zhixing, Zheng Jirong. 2023. High-quality tomato variety‘Hangza 602’. Acta Horticulturae Sinica, 50 (S2):75-76. (in Chinese)
	王同林, 邵志勇, 王宏, 聂智星, 郑积荣. 2023. 高品质番茄新品种‘杭杂602’. 园艺学报, 50 (S2):75-76.
[64]	Wang Dandan, Huo Jianyong, Li Yan, Qi Lianfen, Geng Xiaobin, Tian Dongliang. 2023. Selection and breeding of a new palatable tomato variety ‘Agrobio Pink 18109’. Northern Horticulture,(20):157-160. (in Chinese)
	王丹丹, 霍建勇, 李燕, 齐连芬, 耿晓彬, 田东良. 2023. 口感型番茄新品种‘农博粉18109’的选育. 北方园艺,(20):157-160.
[65]	Wu Q, Tao X Y, Ai X Z, Luo Z S, Mao L C, Ying T J, Li L. 2018. Contribution of abscisic acid to aromatic volatiles in cherry tomato(Solanum lycopersicum L.) fruit during postharvest ripening. Plant Physiology and Biochemistry,130:205-214.
[66]	Xu Minglei, Wang Xiaoxuan, Song Ming, Du Yongchen. 2007. Molecular markers were used to screen genes of highly soluble solids derived from wild hairy tomato. Journal of Agricultural Biotechnology,(1):81-84. (in Chinese)
	徐明磊, 王孝宣, 宋明, 杜永臣. 2007. 利用分子标记筛选源于野生多毛番茄的高可溶性固形物的基因. 农业生物技术学报,(1):81-84.
[67]	Yang J W, Liang B, Zhang Y M, Liu Y, Wang S Y, Yang Q Q, Geng X L, Liu S M, Wu Y Y, Zhu Y F, Lin T. 2022. Genome-wide association study of eigenvectors provides genetic insights into selective breeding for tomato metabolites. BMC Biology, 20 (1):120.
[68]	Yang Huanhuan, Jiang Jingbin, Chen Jinxiu, Li Jingfu, Yang Qinru, Zhang He. 2023. CAPS molecular labeling of tomato fruit soluble sugar content-related loci and its application. China:CN116411122B.
	杨欢欢, 姜景彬, 陈锦秀, 李景富, 杨蓁茹, 张贺. 2023. 番茄果实可溶性糖含量相关位点的CAPS分子标记及应用. 中国:CN116411122B.
[69]	Ye J, Wang X, Hu T X, Zhang F X, Wang B, Li C X, Yang T X, Li H X, Lu Y E, Giovannoni J J, Zhang Y Y, Ye Z B. 2017. An InDel in the promoter of Al-activated Malate Transporter 9 selected during tomato domestication determines fruit malate contents and aluminum tolerance. Plant Cell, 29 (9):2249-2268.
[70]	Ye Zhibiao, Li Hanxia, Liu Xunjia, Xiang Changping, Zheng Shifa, Wang Chunmei. 1999. Breeding storage resistant tomatoes using transgenic technology——‘Bioscein’. China Vegetables,(1):6-10. (in Chinese)
	叶志彪, 李汉霞, 刘勋甲, 向长萍, 郑世发, 王春梅. 1999. 利用转基因技术育成耐贮藏番茄——‘华番1号’. 中国蔬菜,(1):6-10.
[71]	Yuan Guoliang, Zhou Ming, Deng Lei, Li Chuanyou, Li Changbao. 2023. Selection and breeding of a new multi-resistant,high quality and flavorful tomato variety‘Jingfan 309’. China Vegetables,(6):97-100. (in Chinese)
	苑国良, 周明, 邓磊, 李传友, 李常保. 2023. 多抗高品质口感型番茄新品种‘京番309’的选育. 中国蔬菜,(6):97-100.
[72]	Zhang X S, Feng C Y, Wang M N, Li T L, Liu X, Jiang J. 2021. Plasma membrane-localized SlSWEET7a and SlSWEET14 regulate sugar transport and storage in tomato fruits. Horticulture Research, 8 (1):186.
[73]	Zhang Aiping, Liu Jiangna, Yan Jianjun, Zhang Xiying, Bai Yunfeng. 2022. Research progress and prospect of tomato gene editing. Acta Horticulturae Sinica, 49 (1):221-232. (in Chinese)
	张爱萍, 刘江娜, 闫建俊, 张西英, 白云凤. 2022. 番茄基因编辑研究进展和前景. 园艺学报, 49 (1):221-232.
[74]	Zhao J T, Sauvage C, Zhao J H, Bitton F, Bauchet G, Liu D, Huang S W, Tieman D M, Klee H J, Causse M. 2019. Meta-analysis of genome-wide association studies provides insights into genetic control of tomato flavor. Nature Communications, 10 (1):1534.
[75]	Zhou H, Wang X X, Huang Z J, Gao J C, Guo Y M, Du Y C, Hu H. 2016. Identification of quantitative trait loci for fruit weight,soluble solids content,and plant morphology using an introgression line population of Solanum pennellii in a fresh market tomato inbred line. Horticultural Plant Journal,2:26-34.
[76]	Zhou Y, Zhang Z Y, Bao Z G, Li H B, Lyu Y Q, Zan Y J, Wu Y Y, Cheng L, Fang Y H, Wu K, Zhang J Z, Lyu H J, Lin T, Gao Q, Saha S, Mueller L A, Fei Z, Städler T, Xu S Z, Zhang Z W, Speed D, Huang S W. 2022. Graph pangenome captures missing heritability and empowers tomato breeding. Nature,606:527-534.

风味组分 Flavor component	基因 Gene	基因名称 Gene name	作用 Function	品质改良方法 Quality improvement method	背景材料 Background material	改良效果 Improving effect		参考文献 Reference
可溶性糖 Sugar	TIV1	反义蔗糖酶Antisense sucrase	调节果实中蔗糖积累 Regulates sucrose accumulation in fruits	反义RNA Antisense RNA	T5、H100	总糖含量提高约50% Total sugar increase by about 50%		Klann et al.,1996
	SlSWEET7a/14	糖转运蛋白 Sugar transport protein	参与果实中蔗糖、果糖、葡萄糖转运Involved in transport of sucrose，fructose and glucose in fruits	RNA干扰 RNAi	MicroTom	果糖、葡萄糖含量增加约30% ~ 60% Fructose and glucose content increased by about 30% to 60%		Zhang et al.,2021
	SlNAP2	NAC家族转录因子 NAC family transcription factors	参与调控植株叶片衰老 Involved in the regulation of plant leaf senescence	RNA干扰 RNAi	Moneymaker	糖含量增加约22.5% Sugar content increased by about 22.5%		Ma et al.,2018
	Lin5	细胞壁转化酶 Cell wall invertase	催化质外体中蔗糖裂解及其从番茄源到库供应 Catalyzing sucrose cleavage in apoplast and its supply from tomato sources to tank	超量表达 Overexpression	自交系FLA8059	葡萄糖、果糖含量提高约3.3% Glucose and fructose content increased by about 3.3%		Tieman et al.,2017
	SlVIF	液泡转化酶抑制剂 Vacuolar invertase inhibitor	抑制VIN活性，调控果实中蔗糖积累 Inhibition of VIN activity and regulation of sucrose accumulation in fruits	超量表达 Overexpression	Ailsa Craig	蔗糖含量提高10倍，己糖含量降低约40% Sucrose content increased by 10 times and hexose reduced by about 40%		Qin et al.,2016
	SlFgr	葡萄糖外排转移蛋白 Glucose exporter	影响果实中己糖的分配，改变果糖、葡萄糖比例 Influencing distribution of hexoses in the fruit，altering the ratio of fructose and glucose	超量表达 Overexpression	S. habrochaites	葡萄糖含量降低约41%，果糖葡萄糖比例提高约73% Glucose content reduced by about 41%，fructose-glucose ratio increased by about 73%		Shammai et al.,2018
	SlGLK2	MYB类转录因子 MYB-like transcription factors	调控果实中叶绿素含量 Regulation of chlorophyll content in fruits	超量表达 Overexpression	T63	葡萄糖、果糖含量提高约40% Glucose and fructose content increased by about 40%		Powell et al.,2012
	SlVPE5	番茄液泡加工酶 Tomato vacuolar processing enzyme	促进酸性转化酶合成，提高己糖水平 Promotes acid converting enzyme synthesis and increases hexose levels	CRISPR/Cas9	M82	葡萄糖、果糖含量增加约30% ~ 40% Glucose and fructose content increased by about 30% to 40%		Wang et al.,2021
	SlINVINH1	酸性转化酶抑制剂 Acid converting enzyme inhibitors	特异性抑制细胞壁转化酶活性 Specific inhibition of cell wall convertase activity	CRISPR/Cas9	M82	葡萄糖、果糖含量增加约35% ~ 45% Glucose and fructose content increased by about 35% to 45%		Wang et al.,2021
有机酸 Organic acids	SlAco	乌头酸酶 Aconitase	催化柠檬酸转化为异柠檬酸 Catalyzes the conversion of citric acid to isocitric acid	RNA干扰 RNAi	Moneymaker	柠檬酸含量提高40% 40% increase in citric acid content		Morgan et al.,2012
有机酸 Organic acids	SlPEPCK	番茄磷酸烯醇丙酮酸羧激酶 Tomato phosphoenolpyruvate carboxykinase	调节糖异生，提高糖酸比 Regulates gluconeogenesis and increases the sugar-acid ratio	RNA干扰 RNAi	Micro-Tom	柠檬酸含量提高约83% Citric acid content of fruits increases by about 83%		Osorio et al.,2013
有机酸 Organic acids	SlTDT	二羧酸转运蛋白 Dicarboxylic acid transporter protein	调控液泡中苹果酸和柠檬酸积累 Regulation of malic and citric acid accumulation in vacuole	超量表达 Overexpression	Ailsa Craig		苹果酸提高含量提高约58%，柠檬酸含量降低约37% Malic acid content increased by about 58%，citric acid content reduced by about 37%	Liu et al.,2017
	SlALMT9	铝激活苹果酸转运蛋白Aluminum- activated malate transporter	调控番茄果实苹果酸积累 Regulation of malic acid accumulation in tomato fruit	超量表达 Overexpression	Ailsa Craig		苹果酸含量提高了约50% Malic acid content of fruits increased by about 50%	Ye et al.,2017
	SlAREB1	ABA响应元件结合因子 ABA response element binding factor	调控果实柠檬酸和苹果酸积累 Regulation of fruit citric and malic acid accumulation	超量表达 Overexpression	Moneymaker		柠檬酸、苹果酸、氨基酸等代谢物含量显著增加 Fruit metabolites such as citric acid，malic acid and amino acids increased significantly in fruits	Bastias et al., 2014
	SlMIR164A	编码番茄miR164 Encodes tomato miR164	参与调控叶绿体发育和果实品质 Involved in the regulation of chloroplast development and fruit quality	CRISPR/Cas9	MicroTom		苹果酸含量提高约66% Fruit malic acid content increased by about 66%	Lin et al.,2022
	SlSAMT	番茄水杨酸甲基转移酶 Tomato salicylic acid methyltransferase	调控水杨酸甲酯积累 Regulation of methyl salicylate accumulation	超量表达 Overexpression	M82、 Pearson		水杨酸甲酯的释放量提高约33% The release of methyl salicylate increased by about 33%	Tieman et al.,2010
	LeAADC	芳香氨基酸脱羧酶 Aromatic amino acid decarboxylase	调控苯乙醛积累 Regulation of phenylacetaldehyde accumulation	超量表达 Overexpression	M82		2-苯乙醇、苯乙醛含量增加约10倍 About 10-fold increase in 2-phenylethanol and phenylacetaldehyde content	Tieman et al.,2006
挥发性化合物 Volatile Organic Compounds	SlMYB75	MYB转录因子 MYB transcription factor	转录调控多种代谢途径的下游基因，果实品质的关键调控因子 Regulating genes downstream multiple metabolic pathways，key regulators of fruit quality	超量表达 Overexpression	MicroTom		萜烯挥发物的含量提高约10倍 Terpene volatiles content increases by about 10 times	Jian et al.,2019
	FLORAL4	3-甲基-2-氧代丁酸脱氢酶 3-Methyl-2-oxobutyric acid dehydrogenase	改变番茄果实中酚类挥发物含量 Change the content of phenolic volatiles in tomato fruits	CRISPR/Cas9	RIL携带C085纯合等位基因 RIL carries a homozygous allele of C085		类黄酮和苯丙醇含量增加 Flavonoids and phenylpropanoid increased	Tikunov et al.,2020
	SlPSY1	植物烯合成酶 Phytoene synthase	调控类胡萝卜素衍生挥发物的合成 Regulation of the synthesis of carotenoid-derived volatiles	CRISPR/Cas9	Moneymaker		戊醛和2-异丁基噻唑挥发物含量增加 Glutaraldehyde and 2-isobutylthiazole volatiles increased	Cao et al.,2024

风味组分 Flavor component	基因 Gene	基因名称 Gene name	作用 Function	品质改良方法 Quality improvement method	背景材料 Background material	改良效果 Improving effect		参考文献 Reference
可溶性糖 Sugar	TIV1	反义蔗糖酶Antisense sucrase	调节果实中蔗糖积累 Regulates sucrose accumulation in fruits	反义RNA Antisense RNA	T5、H100	总糖含量提高约50% Total sugar increase by about 50%		Klann et al.,1996
	SlSWEET7a/14	糖转运蛋白 Sugar transport protein	参与果实中蔗糖、果糖、葡萄糖转运Involved in transport of sucrose，fructose and glucose in fruits	RNA干扰 RNAi	MicroTom	果糖、葡萄糖含量增加约30% ~ 60% Fructose and glucose content increased by about 30% to 60%		Zhang et al.,2021
	SlNAP2	NAC家族转录因子 NAC family transcription factors	参与调控植株叶片衰老 Involved in the regulation of plant leaf senescence	RNA干扰 RNAi	Moneymaker	糖含量增加约22.5% Sugar content increased by about 22.5%		Ma et al.,2018
	Lin5	细胞壁转化酶 Cell wall invertase	催化质外体中蔗糖裂解及其从番茄源到库供应 Catalyzing sucrose cleavage in apoplast and its supply from tomato sources to tank	超量表达 Overexpression	自交系FLA8059	葡萄糖、果糖含量提高约3.3% Glucose and fructose content increased by about 3.3%		Tieman et al.,2017
	SlVIF	液泡转化酶抑制剂 Vacuolar invertase inhibitor	抑制VIN活性，调控果实中蔗糖积累 Inhibition of VIN activity and regulation of sucrose accumulation in fruits	超量表达 Overexpression	Ailsa Craig	蔗糖含量提高10倍，己糖含量降低约40% Sucrose content increased by 10 times and hexose reduced by about 40%		Qin et al.,2016
	SlFgr	葡萄糖外排转移蛋白 Glucose exporter	影响果实中己糖的分配，改变果糖、葡萄糖比例 Influencing distribution of hexoses in the fruit，altering the ratio of fructose and glucose	超量表达 Overexpression	S. habrochaites	葡萄糖含量降低约41%，果糖葡萄糖比例提高约73% Glucose content reduced by about 41%，fructose-glucose ratio increased by about 73%		Shammai et al.,2018
	SlGLK2	MYB类转录因子 MYB-like transcription factors	调控果实中叶绿素含量 Regulation of chlorophyll content in fruits	超量表达 Overexpression	T63	葡萄糖、果糖含量提高约40% Glucose and fructose content increased by about 40%		Powell et al.,2012
	SlVPE5	番茄液泡加工酶 Tomato vacuolar processing enzyme	促进酸性转化酶合成，提高己糖水平 Promotes acid converting enzyme synthesis and increases hexose levels	CRISPR/Cas9	M82	葡萄糖、果糖含量增加约30% ~ 40% Glucose and fructose content increased by about 30% to 40%		Wang et al.,2021
	SlINVINH1	酸性转化酶抑制剂 Acid converting enzyme inhibitors	特异性抑制细胞壁转化酶活性 Specific inhibition of cell wall convertase activity	CRISPR/Cas9	M82	葡萄糖、果糖含量增加约35% ~ 45% Glucose and fructose content increased by about 35% to 45%		Wang et al.,2021
有机酸 Organic acids	SlAco	乌头酸酶 Aconitase	催化柠檬酸转化为异柠檬酸 Catalyzes the conversion of citric acid to isocitric acid	RNA干扰 RNAi	Moneymaker	柠檬酸含量提高40% 40% increase in citric acid content		Morgan et al.,2012
有机酸 Organic acids	SlPEPCK	番茄磷酸烯醇丙酮酸羧激酶 Tomato phosphoenolpyruvate carboxykinase	调节糖异生，提高糖酸比 Regulates gluconeogenesis and increases the sugar-acid ratio	RNA干扰 RNAi	Micro-Tom	柠檬酸含量提高约83% Citric acid content of fruits increases by about 83%		Osorio et al.,2013
有机酸 Organic acids	SlTDT	二羧酸转运蛋白 Dicarboxylic acid transporter protein	调控液泡中苹果酸和柠檬酸积累 Regulation of malic and citric acid accumulation in vacuole	超量表达 Overexpression	Ailsa Craig		苹果酸提高含量提高约58%，柠檬酸含量降低约37% Malic acid content increased by about 58%，citric acid content reduced by about 37%	Liu et al.,2017
	SlALMT9	铝激活苹果酸转运蛋白Aluminum- activated malate transporter	调控番茄果实苹果酸积累 Regulation of malic acid accumulation in tomato fruit	超量表达 Overexpression	Ailsa Craig		苹果酸含量提高了约50% Malic acid content of fruits increased by about 50%	Ye et al.,2017
	SlAREB1	ABA响应元件结合因子 ABA response element binding factor	调控果实柠檬酸和苹果酸积累 Regulation of fruit citric and malic acid accumulation	超量表达 Overexpression	Moneymaker		柠檬酸、苹果酸、氨基酸等代谢物含量显著增加 Fruit metabolites such as citric acid，malic acid and amino acids increased significantly in fruits	Bastias et al., 2014
	SlMIR164A	编码番茄miR164 Encodes tomato miR164	参与调控叶绿体发育和果实品质 Involved in the regulation of chloroplast development and fruit quality	CRISPR/Cas9	MicroTom		苹果酸含量提高约66% Fruit malic acid content increased by about 66%	Lin et al.,2022
	SlSAMT	番茄水杨酸甲基转移酶 Tomato salicylic acid methyltransferase	调控水杨酸甲酯积累 Regulation of methyl salicylate accumulation	超量表达 Overexpression	M82、 Pearson		水杨酸甲酯的释放量提高约33% The release of methyl salicylate increased by about 33%	Tieman et al.,2010
	LeAADC	芳香氨基酸脱羧酶 Aromatic amino acid decarboxylase	调控苯乙醛积累 Regulation of phenylacetaldehyde accumulation	超量表达 Overexpression	M82		2-苯乙醇、苯乙醛含量增加约10倍 About 10-fold increase in 2-phenylethanol and phenylacetaldehyde content	Tieman et al.,2006
挥发性化合物 Volatile Organic Compounds	SlMYB75	MYB转录因子 MYB transcription factor	转录调控多种代谢途径的下游基因，果实品质的关键调控因子 Regulating genes downstream multiple metabolic pathways，key regulators of fruit quality	超量表达 Overexpression	MicroTom		萜烯挥发物的含量提高约10倍 Terpene volatiles content increases by about 10 times	Jian et al.,2019
	FLORAL4	3-甲基-2-氧代丁酸脱氢酶 3-Methyl-2-oxobutyric acid dehydrogenase	改变番茄果实中酚类挥发物含量 Change the content of phenolic volatiles in tomato fruits	CRISPR/Cas9	RIL携带C085纯合等位基因 RIL carries a homozygous allele of C085		类黄酮和苯丙醇含量增加 Flavonoids and phenylpropanoid increased	Tikunov et al.,2020
	SlPSY1	植物烯合成酶 Phytoene synthase	调控类胡萝卜素衍生挥发物的合成 Regulation of the synthesis of carotenoid-derived volatiles	CRISPR/Cas9	Moneymaker		戊醛和2-异丁基噻唑挥发物含量增加 Glutaraldehyde and 2-isobutylthiazole volatiles increased	Cao et al.,2024

类别 Type	风味组分 Flavor component	候选基因名称 Candidate gene	基因号 Locus name	染色体 Chr	关联SNP标记 SNP	关联阈值 Meta P-value
可溶性糖 Sugar	果糖Fructose	糖基水解酶Glycosylhydrolase	Solyc01g009150	1	rs01_3327330	6.37 × 10⁻¹¹
		糖基转移酶蛋白Glycosyltransferase-likeprotein	Solyc08g081420	8	rs08_64470216	2.33 × 10⁻¹⁰
		葡萄糖基转移酶Glucosyltransferase	Solyc05g053400	5	rs05_63485334	4.68 × 10⁻¹⁰
		3-磷酸甘油醛脱氢酶Glyceraldehyde-3-phosphate dehydrogenase	Solyc10g005510	10	rs10_422707	6.27 × 10⁻¹⁰
		柠檬酸合成酶Citratesynthase	Solyc07g055840	7	rs07_63757414	4.28 × 10⁻⁰⁹
		果糖-1,6-二磷酸酶Fructose-16-bisphosphataseclass1	Solyc10g086720	10	rs10_65465775	6.84 × 10⁻⁰⁹
	葡萄糖Glucose	琥珀酰辅酶连接酶 Succinyl-CoAligase	Solyc01g007910	1	rs01_1998383	2.36 × 10⁻¹⁰
		α-葡萄糖苷酶α-glucosidase	Solyc04g007160	4	rs04_911809	6.62 × 10⁻⁰⁹
		β-1,3-半乳糖基转移酶6 β-1,3-galactosyltransferase 6	Solyc08g069060	8	rs08_58158082	4.99 × 10⁻⁰⁸
有机酸 Organic acids	柠檬酸Citrate	铝激活苹果酸转运蛋白 Aluminum-activated malate transporter	Solyc06g072920	6	rs06_44955568	7.46 × 10⁻²⁷
		糖原合酶 Glycogensynthase	Solyc03g083090	3	rs03_52998165	1.84 × 10⁻¹⁵
		糖基转移酶Glycosyl transferasegroup1	Solyc02g084820	2	rs02_47904426	4.30 × 10⁻¹³
		柠檬酸合酶 Citratesynthase	Solyc07g055840	7	rs07_63601724	4.70 × 10⁻¹²
	苹果酸Malate	肉桂酰辅酶A还原酶蛋白 Cinnamoyl CoAreductase-likeprotein	Solyc01g008550	1	rs01_2650772	2.08 × 10⁻¹⁵
		苹果酸酶 Malicenzyme	Solyc12g008430	12	rs12_1824226	1.75 × 10⁻¹⁹
		糖基转移酶类蛋白 Glycosyl transferase-likeprotein	Solyc11g072700	11	rs11_55879120	7.14 × 10⁻¹⁶
		蔗糖合成酶Sucrose synthase	Solyc09g098590	9	rs09_72364359	1.34 × 10⁻¹⁵
挥发性化合物 Volatile organic compounds	乙烯醛Hexenal	脂氧合酶Lipoxygenase	Solyc01g006540	1	rs01_1083181	1.45 × 10⁻¹⁰
	苯丙氨酸Phenylalanine	乙醇脱氢酶 Alcohol dehydrogenase	Solyc11g010960	11	rs11_4002767	9.57 × 10⁻⁰⁹
	脯氨酸Proline	丝氨酸整合因子Serine incorporator 1	Solyc03g117770	3	rs03_66798980	2.39 × 10⁻⁰⁹
	丝氨酸Serine	苏氨酸合成酶 Threonine synthase	Solyc03g121910	3	rs03_69913055	3.06 × 10⁻¹⁴
	水杨酸甲酯Methyl salicylate	1-氨基环丙烷-1-羧酸氧化酶1-Aminocyclopropane-1-carboxylic acid oxidaseoxidase-like protein	Solyc09g089580	9	rs09_69293875	2.34 × 10⁻¹⁹
	天门冬氨酸Asparagine	甲基转移酶11型Methyltransferase type 11	Solyc02g093550	2	rs02_54365596	3.72 × 10⁻¹⁰
	天门冬氨酸Asparagine	GDLS酯酶/脂肪酶GDSL esterase/lipase	Solyc12g089350	12	rs06_3502385	1.13 × 10⁻⁰⁹
	香叶基丙酮Geranylacetone	八氢番茄红素合酶 Phytoene synthase2	Solyc02g081330	2	rs03_4328514	6.00 × 10⁻¹⁵
	甲基庚烯酮6-Methyl-5-hepten-2-one	长链脂肪酸-辅酶A连接酶Long-chain-fatty-acid--CoA ligase	Solyc03g025720	3	rs03_3212583	6.76 × 10⁻²⁶
	乙基乙烯基酮1-Penten-3-one	脂磷酸磷酸酶 Lipid phosphate phosphatase 3	Solyc05g008800	5	rs05_3036212	7.07 × 10⁻⁰⁹

类别 Type	风味组分 Flavor component	候选基因名称 Candidate gene	基因号 Locus name	染色体 Chr	关联SNP标记 SNP	关联阈值 Meta P-value
可溶性糖 Sugar	果糖Fructose	糖基水解酶Glycosylhydrolase	Solyc01g009150	1	rs01_3327330	6.37 × 10⁻¹¹
		糖基转移酶蛋白Glycosyltransferase-likeprotein	Solyc08g081420	8	rs08_64470216	2.33 × 10⁻¹⁰
		葡萄糖基转移酶Glucosyltransferase	Solyc05g053400	5	rs05_63485334	4.68 × 10⁻¹⁰
		3-磷酸甘油醛脱氢酶Glyceraldehyde-3-phosphate dehydrogenase	Solyc10g005510	10	rs10_422707	6.27 × 10⁻¹⁰
		柠檬酸合成酶Citratesynthase	Solyc07g055840	7	rs07_63757414	4.28 × 10⁻⁰⁹
		果糖-1,6-二磷酸酶Fructose-16-bisphosphataseclass1	Solyc10g086720	10	rs10_65465775	6.84 × 10⁻⁰⁹
	葡萄糖Glucose	琥珀酰辅酶连接酶 Succinyl-CoAligase	Solyc01g007910	1	rs01_1998383	2.36 × 10⁻¹⁰
		α-葡萄糖苷酶α-glucosidase	Solyc04g007160	4	rs04_911809	6.62 × 10⁻⁰⁹
		β-1,3-半乳糖基转移酶6 β-1,3-galactosyltransferase 6	Solyc08g069060	8	rs08_58158082	4.99 × 10⁻⁰⁸
有机酸 Organic acids	柠檬酸Citrate	铝激活苹果酸转运蛋白 Aluminum-activated malate transporter	Solyc06g072920	6	rs06_44955568	7.46 × 10⁻²⁷
		糖原合酶 Glycogensynthase	Solyc03g083090	3	rs03_52998165	1.84 × 10⁻¹⁵
		糖基转移酶Glycosyl transferasegroup1	Solyc02g084820	2	rs02_47904426	4.30 × 10⁻¹³
		柠檬酸合酶 Citratesynthase	Solyc07g055840	7	rs07_63601724	4.70 × 10⁻¹²
	苹果酸Malate	肉桂酰辅酶A还原酶蛋白 Cinnamoyl CoAreductase-likeprotein	Solyc01g008550	1	rs01_2650772	2.08 × 10⁻¹⁵
		苹果酸酶 Malicenzyme	Solyc12g008430	12	rs12_1824226	1.75 × 10⁻¹⁹
		糖基转移酶类蛋白 Glycosyl transferase-likeprotein	Solyc11g072700	11	rs11_55879120	7.14 × 10⁻¹⁶
		蔗糖合成酶Sucrose synthase	Solyc09g098590	9	rs09_72364359	1.34 × 10⁻¹⁵
挥发性化合物 Volatile organic compounds	乙烯醛Hexenal	脂氧合酶Lipoxygenase	Solyc01g006540	1	rs01_1083181	1.45 × 10⁻¹⁰
	苯丙氨酸Phenylalanine	乙醇脱氢酶 Alcohol dehydrogenase	Solyc11g010960	11	rs11_4002767	9.57 × 10⁻⁰⁹
	脯氨酸Proline	丝氨酸整合因子Serine incorporator 1	Solyc03g117770	3	rs03_66798980	2.39 × 10⁻⁰⁹
	丝氨酸Serine	苏氨酸合成酶 Threonine synthase	Solyc03g121910	3	rs03_69913055	3.06 × 10⁻¹⁴
	水杨酸甲酯Methyl salicylate	1-氨基环丙烷-1-羧酸氧化酶1-Aminocyclopropane-1-carboxylic acid oxidaseoxidase-like protein	Solyc09g089580	9	rs09_69293875	2.34 × 10⁻¹⁹
	天门冬氨酸Asparagine	甲基转移酶11型Methyltransferase type 11	Solyc02g093550	2	rs02_54365596	3.72 × 10⁻¹⁰
	天门冬氨酸Asparagine	GDLS酯酶/脂肪酶GDSL esterase/lipase	Solyc12g089350	12	rs06_3502385	1.13 × 10⁻⁰⁹
	香叶基丙酮Geranylacetone	八氢番茄红素合酶 Phytoene synthase2	Solyc02g081330	2	rs03_4328514	6.00 × 10⁻¹⁵
	甲基庚烯酮6-Methyl-5-hepten-2-one	长链脂肪酸-辅酶A连接酶Long-chain-fatty-acid--CoA ligase	Solyc03g025720	3	rs03_3212583	6.76 × 10⁻²⁶
	乙基乙烯基酮1-Penten-3-one	脂磷酸磷酸酶 Lipid phosphate phosphatase 3	Solyc05g008800	5	rs05_3036212	7.07 × 10⁻⁰⁹

番茄风味调控基因及其在品质改良中的应用

Regulatory Genes for Tomato Flavor and Their Application in Quality Improvement

RichHTML

PDF

可视化

摘要/Abstract

引用本文

使用本文

图/表 3

参考文献 76

相关文章 15

编辑推荐

Metrics

本文评价

访问总数:　当日访问总数:　当前在线人数:

[1]	范惠冬, 郑士金, 田松, 郑建超. 番茄新品种‘吉粉7号’[J]. 园艺学报, 2025, 52(S1): 109-110.
[2]	张立微, 戴忠仁, 陈青奇, 雷娜, 胡海江, 门万杰. 番茄新品种‘哈研中粉果1号’[J]. 园艺学报, 2025, 52(S1): 111-112.
[3]	熊自立, 史建磊, 陈勇兵, 张海利, 苏世闻, 宰文珊, 叶曙光. 设施番茄新品种‘瓯秀202’[J]. 园艺学报, 2025, 52(S1): 113-114.
[4]	周明, 韩晨旭, 苑国良, 范小青, 艾鹏飞, 李常保. 番茄雄性不育及育种应用研究进展[J]. 园艺学报, 2025, 52(8): 2081-2098.
[5]	关思慧, 刘晨旭, 周国治, 万红建, 阮美颖, 王荣青, 叶青静, 李志邈, 姚祝平, 程远. 栽培番茄果实挥发性风味物质研究进展[J]. 园艺学报, 2025, 52(8): 2114-2132.
[6]	张瑞益, 封文佳, 李奔奔, 宋怡颖, 韦明月, 柴乖强, 霍彦波. 番茄表皮蜡质合成相关基因SlCER1-7的克隆与功能验证[J]. 园艺学报, 2025, 52(7): 1733-1744.
[7]	任潇妍, 贾仡伟, 王潞伟, 李甜爽, 刘海霞, 姚艳平, 王春伟, 王美琴. 番茄灰霉病菌对咪鲜胺的抗性检测及风险评估[J]. 园艺学报, 2025, 52(7): 1915-1925.
[8]	方俊仪, 巫伟峰, 陆乔, 凌宏清, 孔丹宇. 番茄抗青枯病种质TK083的筛选和鉴定[J]. 园艺学报, 2025, 52(6): 1477-1487.
[9]	萧志浩, 郑涵锴, 张曼楠, 唐怀千, 王嘉颖, 张余洋, 张俊红, 叶志彪, 叶杰. 非生物胁迫下钾对番茄苗期生长发育的影响[J]. 园艺学报, 2025, 52(6): 1599-1618.
[10]	褚文龙, 张晓莉, 徐良, 王燕, 柳李旺. 萝卜基因组学与分子育种研究进展[J]. 园艺学报, 2025, 52(5): 1251-1270.
[11]	许秀秀, 叶鑫雨, 师博, 张淑江, 章时蕃, 李菲, 李国亮, 孙日飞, 王顺利, 孙华刚, 张慧. 大白菜玉田包尖的风味品质分析[J]. 园艺学报, 2025, 52(5): 1364-1374.
[12]	姜凤超, 杨丽, 张俊环, 张美玲, 于文剑, 孙浩元. 杏果实中调控有机酸积累的QTL定位及其主效基因筛选[J]. 园艺学报, 2025, 52(4): 846-856.
[13]	陆秀萍, 汤智超, 唐文琨, 毛妃凤, 张万萍, 李经纬. 13种类病毒RNA/DNA基因组对番茄的侵染性鉴定[J]. 园艺学报, 2025, 52(3): 749-760.
[14]	王春伟, 王燕, 段天坤, 苏雅馨, 袁胜楠, 任璐, 赵晓军, 王美琴. 异辛醇对番茄灰霉病菌的抑菌机理研究[J]. 园艺学报, 2025, 52(3): 761-772.
[15]	李芮, 王稳, 杜明辉, 刘根忠, 马方放, 包志龙. SlBON1调控番茄植株营养生长机制的研究[J]. 园艺学报, 2025, 52(1): 73-87.

番茄风味调控基因及其在品质改良中的应用

Regulatory Genes for Tomato Flavor and Their Application in Quality Improvement

RichHTML

PDF

可视化

摘要/Abstract

引用本文

使用本文

图/表 3

参考文献 76

相关文章 15

编辑推荐

Metrics

本文评价

访问总数: 当日访问总数: 当前在线人数:

访问总数:　当日访问总数:　当前在线人数: