KV 1509-093 Elucidating the impact of low temperature storage on tomato fruit flavor; possibilities for genetic improvement (BO-50-002-049, BO-26.03-007-007)

Postharvest practises play an important role in the final flavour quality of tomato. Cold storage at around 12 ^oC is recommended to reduce tomato decay, maintain tomato fruit quality, and avoid chilling injury (CI) symptoms. However, tomatoes are frequently stored below 12 ^oC (retail stores, transportation, household refrigerators, etc.) increasing the severity of CI symptoms. The aim of this proposal is to get a comprehensive insight in the impact of cold storage on tomato flavour, as well as to identify the genetic variation in this response, using an integrated analytical chemistry-genomic-genetic approach. We will first analyse the metabolic changes in established tomato fruit taste and aroma compounds in response to low temperature storage conditions using a small number of genotypes (up to 20). A subset of genotypes will be used in a RNA-Seq analysis to evaluate the transcriptional changes related with the loss of flavour in cold-stored fruit. Finally, the allelic variation in flavour-related candidate genes will be determined and candidate gene haplotypes will be associated with low temperature tolerance. We are convinced that this project will generate a more holistic view on the response of tomato fruit to low temperature storage. This will lead to more effective breeding strategies aimed at improving tomato sensory quality of cold-stored fruits, which would have a great impact for the tomato fruit industry and the consumers.