GENES FROM LYCOPERSICON CHMIELEWSKII AFFECTING TOMATO QUALITY DURING FRUIT RIPENING

被引:7
作者
AZANZA, F
KIM, D
TANKSLEY, SD
JUVIK, JA
机构
[1] UNIV ILLINOIS,DEPT HORT,URBANA,IL 61801
[2] CORNELL UNIV,DEPT PLANT BREEDING & BIOMETRY,ITHACA,NY 14853
关键词
BILS; LYCOPERSICON ESCULENTUM (MILL); RFLPS; SOLUBLE SOLIDS; TOMATO QUALITY;
D O I
10.1007/BF00222979
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Three chromosomal segments from the wild tomato, L. chmielewskii, introgressed into the L. esculentum genome have been previously mapped to the middle and terminal regions of chromosome 7 (7M, 7T respectively), and to the terminal region of chromosome 10 (10T). The present study was designed to investigate the physiological mechanisms controlled by the 7M and 7T segments on tomato soluble solids (SS) and pH, and their genetic regulation during fruit development. The effects of 7M and 7T were studied in 64 BC2F5 backcross inbred lines (BILs) developed from a cross between LA1501 (an L. esculentum line containing the 7M and 7T fragments from L. chmielewskii), and VF145B-7879 (a processing cultivar). BILs were classified into four homozygous genotypes with respect to the introgressed segments based on RFLP analysis, and evaluated for fruit chemical characteristics at different harvest stages. Gene(s) in the 7M fragment reduce fruit water uptake during ripening increasing pH, sugars, and SS concentration. Gene(s) in the 7T fragment were found to be associated with higher mature green fruit starch concentration and red ripe fruit weight. Comparisons between tomatoes ripened on or off the vine suggest that the physiological mechanisms influenced by the L. chmielewskii alleles are dependent on the translocation of photosynthates and water during fruit ripening.
引用
收藏
页码:495 / 504
页数:10
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