Transcription factors involved in tomato fruit quality improvement

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-10-19 DOI:10.1093/fqsafe/fyad050

Yanna Shi, Zhengrong Dai, Kunsong Chen

引用次数: 0

Abstract

Abstract Fruit quality is both a consumer demand and an important goal for horticultural breeding. The exploration of quality-related genes provides targets to create high-quality germplasm using biotechnology, of which transcription factors (TFs) exhibit dosage effects compared with structural genes. Tomato, an important horticultural crop, as well as model fruit has been widely studied. Here, we focused on TFs with potential utilization value that control appearance (e.g., shape, pigment) and internal (e.g., flavor, texture, shelf life and health benefits) quality in tomato. Additionally, potential strategies to generate high-quality tomato fruit are discussed.

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番茄果实品质改良的转录因子研究

摘要果实品质既是消费者的需求，也是园艺育种的重要目标。质量相关基因的探索为利用生物技术创造优质种质提供了靶点，其中转录因子与结构基因相比表现出剂量效应。番茄是一种重要的园艺作物，也是一种模式水果，受到了广泛的研究。在此，我们重点研究了具有潜在利用价值的控制番茄外观(如形状、色素)和内部(如风味、质地、保质期和健康益处)质量的TFs。此外，还讨论了生产高品质番茄果实的潜在策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.