Long life tomato (Solanum Lycopersicum): price is quality?
نویسندگان
چکیده
منابع مشابه
Ethylene is involved in maintaining tomato (Solanum lycopersicum) pollen quality under heat-stress conditions
BACKGROUND AND AIMS Exposure to higher-than-optimal temperatures reduces crop yield and quality, mainly due to sensitivity of developing pollen grains. The mechanisms maintaining high pollen quality under heat-stress conditions are poorly understood. Our recently published data indicate high heat-stress-induced expression of ethylene-responsive genes in tomato pollen, indicating ethylene involv...
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Genome-wide association mapping is an efficient way to identify quantitative trait loci controlling the variation of phenotypes, but the approach suffers severe limitations when one is studying inbred crops like cultivated tomato (Solanum lycopersicum). Such crops exhibit low rates of molecular polymorphism and high linkage disequilibrium, which reduces mapping resolution. The cherry type tomat...
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Tomato, ranking 1st in the world for vegetables, accounts for 14% of world vegetable production (over 100 million metric tons/year $ 1.6 billion market; (Food and Agriculture Organisation [FAO] 2010). Tomato is a rich source of micronutrients for human diet. It is also an acknowledged model species for research on fruit development and metabolite accumulation. The major goals of tomato breeders...
متن کاملIn-Vitro Organogenesis in Tomato (Solanum Lycopersicum) Using Kinetin
This research was undertaken for optimizing simple and reproducible protocol on indirect regeneration in tomato using kinetin. The effect of kinetin for efficient callus production was studied and its results were interpreted. Hypocotyls and cotyledons were used as explants and effect on callus derived regeneration was greatly influenced by addition of kinetin in media. The individually positio...
متن کاملCarotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).
BACKGROUND Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutan...
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ژورنال
عنوان ژورنال: Scientific Electronic Archives
سال: 2019
ISSN: 2316-9281,2316-9281
DOI: 10.36560/1252019796