New genetic map guides tomato breeders to wild flavor traits
Researchers at the Boyce Thompson Institute published a new study mapping genetic controls for tomato flavor in Genome Biology.
Study compares cultivated and wild relatives
Scientists examined how genes function in domesticated tomatoes alongside three specific wild species. The analysis looked at fruit tissues during different stages of development and ripening. This approach identified the genetic switches that regulate color, sweetness, bitterness, and aroma.
Breeders find targets for better taste
The resulting data provides a list of specific genetic targets for developing tastier crops. Wild relatives carry high levels of lycopene and store sugar differently than modern varieties. Some wild species never turn red at all, offering unique traits for selection.
Team includes key agricultural scientists
The project was led by Carmen Catala and professor Zhangjun Fei with James Giovannoni. Their work highlights the genetic diversity lost during generations of commercial breeding. Domestication made tomatoes bigger and firmer but reduced the crop's overall flavor potential.
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