2011
DOI: 10.1051/fruits/2011066
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Biochemical factors contributing to tomato fruit sugar content: a review

Abstract: -Introduction. Consumers and processors value tomatoes with high fruit sugar content; however, most breeding and cultural practices negatively impact this trait. Wild tomato species can accumulate two-to three-fold more fruit sugar than cultivars and are proving to be valuable both as a source of high-sugar loci to broaden the genetic base of currently produced cultivars, and as research material to understand this trait. Synthesis. While cutting-edge genomic approaches have taught us much about fruit phenotyp… Show more

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Cited by 68 publications
(51 citation statements)
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“…The TSS values ranged between 0.6 and 1.1 g kg −1 . Cocktail tomatoes, on average, have TSS values in the range 0.9–1.5 g kg −1 . Taking this range into account, the values of Primavera and Yellow Submarine reached with the fertilizer levels K1 and K2 (0.6–0.8 g kg −1 ) were too low, whereas those of highly fertilized K5 were more appropriate.…”
Section: Discussionmentioning
confidence: 99%
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“…The TSS values ranged between 0.6 and 1.1 g kg −1 . Cocktail tomatoes, on average, have TSS values in the range 0.9–1.5 g kg −1 . Taking this range into account, the values of Primavera and Yellow Submarine reached with the fertilizer levels K1 and K2 (0.6–0.8 g kg −1 ) were too low, whereas those of highly fertilized K5 were more appropriate.…”
Section: Discussionmentioning
confidence: 99%
“…TSS are dissolved solids which, in tomato fruits, consist of approximately 65% sugar, 13% acids, and a residue comprising phenols, amino acids, soluble pectin, ascorbic acid and mineral nutrients. TSS is used as a proxy for sugars in fruits, and the values are positively correlated with consumer acceptance . The positive influence of rising K fertilization on TSS and TA was shown in many studies on medium‐ to large‐sized tomatoes .…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…Some fleshy fruits accumulate hexoses to high concentrations: up to 200 lmol/gFW in tomato (Solanum lycopersicum) (Baxter et al, 2005) and up to 1.5 mmol/gFW in grape (Vitis vinfera) (Zhang et al, 2006b). Sugars are the primary determinant of taste (Beckles et al, 2012) and the substrate for fermentation. High sugar content also saves energy by reducing the amount of water to be removed for the production of tomato sauces and pastes (Beckles et al, 2012).…”
Section: Hexose-accumulating Fruitmentioning
confidence: 99%
“…Tomato (Solanum lycopersicum L.) is one of the most important horticultural crops both economically (Beckles et al, 2012) and as a genomics, molecular, biochemical, and physiological model for biological processes occurring in fleshy fruits (Seymour et al, 2013). Like most subtropical fruit, tomato is susceptible to CI.…”
Section: Introductionmentioning
confidence: 99%