“…However, certain speciesspecific differences exist in the dynamics of other metabolite pools across ripening, with, for example, grape (Vitis vinifera), strawberry (Fragaria 3 ananassa), prune (Prunus domestica), and pepper (Capsicum annuum) displaying slightly different metabolic programs from tomato (Solanum lycopersicum; Zamboni et al, 2010;Lombardo et al, 2011;Osorio et al, 2011Osorio et al, , 2012Zhang et al, 2011). This fact notwithstanding, tomato has become the primary experimental model in which to study the development and ripening of fleshy fruits (Giovannoni, 2004;Fernandez et al, 2009). Furthermore, it is arguably also the best characterized fruit at the biochemical level (Rose and Bennett, 1999;Fraser and Bickmore, 2007;Moco et al, 2007).…”