Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

Commercial tomatoes are widely perceived by consumers as lacking flavor. A major part of that problem is a postharvest handling system that chills fruit. Low-temperature storage is widely used to slow ripening and reduce decay. However, chilling results in loss of flavor. Flavor-associated volatiles...

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Dettagli Bibliografici
Pubblicato in:Proc Natl Acad Sci U S A
Autori principali: Zhang, Bo, Tieman, Denise M., Jiao, Chen, Xu, Yimin, Chen, Kunsong, Fei, Zhangjun, Giovannoni, James J., Klee, Harry J.
Natura: Artigo
Lingua:Inglês
Pubblicazione: National Academy of Sciences 2016
Soggetti:
Biological Sciences
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5098663/
https://ncbi.nlm.nih.gov/pubmed/27791156
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1073/pnas.1613910113
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