Genetic basis of fruit quality traits in processing tomatoes

• Published in: Journal 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
• Language: English
• 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

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...