Transcription factors involved in tomato fruit quality improvement

被引：1
|
作者：
Shi, Yanna [1 ,2 ,3 ]
Dai, Zhengrong [1 ,2 ,3 ]
Chen, Kunsong [1 ,2 ,3 ,4 ]
机构：
[1] Zhejiang Univ, Coll Agr & Biotechnol, Zijingang Campus, Hangzhou, Peoples R China
[2] Zhejiang Univ, Zhejiang Prov Key Lab Hort Plant Integrat Biol, Zijingang Campus, Hangzhou, Peoples R China
[3] Zhejiang Univ, State Agr Minist Lab Hort Plant Growth Dev & Qual, Zijingang Campus, Hangzhou, Peoples R China
[4] Zhejiang Univ, Coll Agr & Biotechnol, Zijingang Campus, Hangzhou 310058, Peoples R China
来源：
FOOD QUALITY AND SAFETY | 2024年 / 8卷
关键词：
Fruit quality; transcription factor; tomato; CHLOROPLAST DEVELOPMENT; ACCUMULATION; SUGAR; METABOLISM; EXPRESSION; DIVERSITY; MECHANISM; ETHYLENE; NETWORK;
D O I：
10.1093/fqsafe/fyad050
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fruit quality is both a consumer demand and an important goal for horticultural breeding. The exploration of quality-related genes provides targets to create high-quality germplasm using biotechnology, of which transcription factors (TFs) exhibit dosage effects compared with structural genes. Tomato, an important horticultural crop as well as model fruit, has been widely studied. Here, we focused on TFs with potential utilization value that control appearance (e.g. shape, pigment) and internal (e.g. flavor, texture, shelf life and health benefits) quality in tomato. Additionally, potential strategies to generate high-quality tomato fruit are discussed.
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收藏
页数：5
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