<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles

<i>SlCCD1A</i> Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles

The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The vo...

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Bibliographic Details
Main Authors:	Guo-Ting Cheng, Yu-Shun Li, Shi-Ming Qi, Jin Wang, Pan Zhao, Qian-Qi Lou, Yan-Feng Wang, Xiang-Qian Zhang, Yan Liang
Format:	Article
Language:	English
Published:	MDPI AG 2021-11-01
Series:	Foods
Subjects:	<i>Solanum lycopersicum</i> flavor volatiles carotenoid <i>SlCCD1A</i>
Online Access:	https://www.mdpi.com/2304-8158/10/11/2678

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