Genetic basis of fruit quality traits in processing tomatoes

Tomato varieties used for processed products, such as paste, sauces, and crushed tomatoes, differ from their fresh-market counterparts based on plant structure, fruit morphology, and fruit biochemistry. Processing tomato varieties have been bred to withstand mechanical harvesting and to yield good-q...

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Published inJournal of agriculture and food research Vol. 22; p. 102096
Main Authors Ortega-Salazar, Isabel, Ozminkowski, Richard H., Adaskaveg, Jaclyn A., Sbodio, Adrian O., Blanco-Ulate, Barbara
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.08.2025
Elsevier
Subjects
Color
Firmness
Fruit morphology
Juice consistency
Plant architecture
Tomato
Fruit morphology
Plant architecture
Firmness
Tomato
Juice consistency
Color
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Abstract Tomato varieties used for processed products, such as paste, sauces, and crushed tomatoes, differ from their fresh-market counterparts based on plant structure, fruit morphology, and fruit biochemistry. Processing tomato varieties have been bred to withstand mechanical harvesting and to yield good-quality cooked products. Although there has been substantial research on fresh-market tomatoes, there needs to be more emphasis on the traits required for processing varieties. Characteristics such as juice thickness (consistency), ease of removing fruit skin (peelability), and fruit maturity concentration may not be important to fresh-market tomato growers; however, they play crucial roles in determining the best varieties for processing. Major genes involved in many processed quality traits, often subject to significant environmental influences, have yet to be revealed. Application of advanced genomic tools and gene-editing technologies, such as CRISPR Cas9, could clarify the leading players driving these traits and support breeding efforts. This review article presents what is known about the genetics underlying important key traits in processing tomatoes that impact the product quality and production efficiency of processed tomato products and addresses areas where more work is needed. [Display omitted] •Fresh-market and processing tomatoes present distinct plant and fruit phenotypes.•Research on fresh-market tomatoes often cannot be applied to processing varieties.•Genetic-by-environment factors significantly influence processing quality traits.•Many genes controlling key quality traits in processing types are still unknown.•Advances in genomic tools can enhance tomato breeding and product quality.
AbstractList Tomato varieties used for processed products, such as paste, sauces, and crushed tomatoes, differ from their fresh-market counterparts based on plant structure, fruit morphology, and fruit biochemistry. Processing tomato varieties have been bred to withstand mechanical harvesting and to yield good-quality cooked products. Although there has been substantial research on fresh-market tomatoes, there needs to be more emphasis on the traits required for processing varieties. Characteristics such as juice thickness (consistency), ease of removing fruit skin (peelability), and fruit maturity concentration may not be important to fresh-market tomato growers; however, they play crucial roles in determining the best varieties for processing. Major genes involved in many processed quality traits, often subject to significant environmental influences, have yet to be revealed. Application of advanced genomic tools and gene-editing technologies, such as CRISPR Cas9, could clarify the leading players driving these traits and support breeding efforts. This review article presents what is known about the genetics underlying important key traits in processing tomatoes that impact the product quality and production efficiency of processed tomato products and addresses areas where more work is needed.
Tomato varieties used for processed products, such as paste, sauces, and crushed tomatoes, differ from their fresh-market counterparts based on plant structure, fruit morphology, and fruit biochemistry. Processing tomato varieties have been bred to withstand mechanical harvesting and to yield good-quality cooked products. Although there has been substantial research on fresh-market tomatoes, there needs to be more emphasis on the traits required for processing varieties. Characteristics such as juice thickness (consistency), ease of removing fruit skin (peelability), and fruit maturity concentration may not be important to fresh-market tomato growers; however, they play crucial roles in determining the best varieties for processing. Major genes involved in many processed quality traits, often subject to significant environmental influences, have yet to be revealed. Application of advanced genomic tools and gene-editing technologies, such as CRISPR Cas9, could clarify the leading players driving these traits and support breeding efforts. This review article presents what is known about the genetics underlying important key traits in processing tomatoes that impact the product quality and production efficiency of processed tomato products and addresses areas where more work is needed. [Display omitted] •Fresh-market and processing tomatoes present distinct plant and fruit phenotypes.•Research on fresh-market tomatoes often cannot be applied to processing varieties.•Genetic-by-environment factors significantly influence processing quality traits.•Many genes controlling key quality traits in processing types are still unknown.•Advances in genomic tools can enhance tomato breeding and product quality.
ArticleNumber 102096
Author Ortega-Salazar, Isabel
Sbodio, Adrian O.
Adaskaveg, Jaclyn A.
Blanco-Ulate, Barbara
Ozminkowski, Richard H.
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Keywords Fruit morphology
Plant architecture
Firmness
Tomato
Juice consistency
Color
Language English
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Snippet Tomato varieties used for processed products, such as paste, sauces, and crushed tomatoes, differ from their fresh-market counterparts based on plant...
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elsevier
SourceType Open Website
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Publisher
StartPage 102096
SubjectTerms Color
Firmness
Fruit morphology
Juice consistency
Plant architecture
Tomato
Title Genetic basis of fruit quality traits in processing tomatoes
URI https://dx.doi.org/10.1016/j.jafr.2025.102096
https://doaj.org/article/0dd7c61935ec45fa8ef1827734bb10de
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