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JXB Advance Access originally published online on April 23, 2007
Journal of Experimental Botany 2007 58(8):1915-1925; doi:10.1093/jxb/erm046
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Published by Oxford University Press [2007] on behalf of the Society for Experimental Biology.

RESEARCH PAPER

Physiological relationships among physical, sensory, and morphological attributes of texture in tomato fruits

Jamila Chaïb1,2, Marie-Françoise Devaux3, Marie-Ghislaine Grotte1, Karine Robini4, Mathilde Causse2, Marc Lahaye3 and Isabelle Marty1,*

1INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Site Agroparc, Domaine Saint-Paul, F-84914 Avignon Cedex 9, France
2INRA, Unité de Génétique et Amélioration des Fruits et Légumes, Domaine Saint-Maurice, BP94, F-84143 Montfavet Cedex, France
3INRA, UR1266 Biopolymères, Interactions Assemblages URBIA, Rue de la Géraudière, BP71627, F-44316 Nantes Cedex 3, France
4Maison de l'Alimentation, CCI d'Avignon et de Vaucluse, Laboratoire d'Evaluation Sensorielle, Technopole Agroparc, BP1201, F-84911 Avignon Cedex 9

* To whom correspondence should be addressed. E-mail: marty{at}avignon.inra.fr

Tomato texture is one of the critical components for the consumer's perception of fruit quality. Texture is a complex character composed of several attributes that are difficult to evaluate and which change during fruit ripening. This study investigated the texture of tomato fruits at the rheological, sensory, morphological, and genetic levels, and attempted to correlate several parameters. Analyses were performed on tomato fruits from introgressed lines carrying quantitative trait loci (QTLs) associated with texture traits localized on different chromosomes, in two genetic backgrounds. Rheological measurements were used to determine resistance to deformation and fruit elasticity. Sensory analysis was used to assess flesh firmness, juiciness, mealiness, and skin toughness. Image analysis was used to study fruit morphology and to define the cellular structure and heterogeneity of the pericarp. A highly significant correlation was observed between instrumental and sensory firmness. Moreover, correlations were also established between some texture traits and parameters of the pericarp cellular structure. Compared with QTLs detected in a previous study, the phenotypic effects expected for mealiness were confirmed in all lines, whereas, for firmness, they were not confirmed. Significant interactions between QTL and genetic background were observed for several traits. In addition, kinetic analysis showed that differences in firmness occurred from the early stages of fruit development. These results provide both a broad description of texture components and preliminary information to understand their genetic control.

Key words: Firmness, fruit, genetic background, juiciness, mealiness, near isogenic lines (NILs), quantitative trait locus (QTL), ripening, Solanum lycopersicum, texture

Received 9 November 2006; Revised 25 January 2007 Accepted 31 January 2007


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