SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles

The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The vo...

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Detalles Bibliográficos
Autores principales: Cheng, Guo-Ting, Li, Yu-Shun, Qi, Shi-Ming, Wang, Jin, Zhao, Pan, Lou, Qian-Qi, Wang, Yan-Feng, Zhang, Xiang-Qian, Liang, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621488/
https://www.ncbi.nlm.nih.gov/pubmed/34828962
http://dx.doi.org/10.3390/foods10112678

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621488/
https://www.ncbi.nlm.nih.gov/pubmed/34828962
http://dx.doi.org/10.3390/foods10112678

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