poster
Lack of locule gel increases post-harvest shelf-life and quality in tomato
High tomato (Solanum lycopersicum) sugar content, redness of color, and firm texture are associated with a prominence of rich flavor, directly influencing consumer preferences. One major challenge of tomato improvement is to deliver superior flavor in the context of high yield and long postharvest shelf-life. TAM-SP18-157 line is extraordinarily firm resulting in long shelf-life fruit that conserves quality characterized by lack of locule gel caused by a single recessive gene mapped to chromosome 10. As opposed to long shelf-life tomatoes with impaired ripening hormone emissions, ethylene production is high in TAM-SP18-157. Tomato line TAM-SP18-157 was crossed with locule gel carrying line TAM-SP18-501. Fruits from TAM-SP18-157 lacking locule gel were 43.75% and 9.41% more firm than fruits having gel from TAM-SP18-501 and F1, respectively. Furthermore, fruits lacking locule gel were still very firm up to for 21 days (0.8 KgF), while fruits with gel were softer at that time point (0.6 KgF). Similar trend was observed for Brix, were fruits lacking gel had higher soluble solid content than fruit with gel with intermediate levels in the F1 hybrid. Fruit acidity content was lower in fruits lacking locule gel, while fruits from the F1 cross had higher acidity content as compared with the two parental lines. Together, result indicate that locule gel plays an important role in postharvest life and quality. Therefore, tomato line TAM-SP18-157 can be used to improve those characteristics by breeding for locule gel content in tomato fruits.