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SUMMARY:A Chemical Genetic Roadmap for Producing a Better Tasting Tomato
LOCATION:Lory Student Center, Grey Rock Room
TZID:America/Denver
DTSTART:20171101T000000
UID:2026-05-13-06-28-11@natsci.colostate.edu
DTSTAMP:20260513T062811
Description:For far too long\, the consumer has been left out of modern bre
 eding programs. We are trying\nto change that paradigm by starting with th
 e consumer\, asking what they want\, understanding\nthe genetics controlli
 ng the traits that make a difference to them\, and then getting those trai
 ts\ninto commercial cultivars. Our model system is tomato\, the poster chi
 ld for poor flavor. To\nunderstand and ultimately correct the problem\, we
  systematically determined the chemistry\nof tomato flavor with consumer p
 anels\, identifying the chemicals making the most important\ncontributions
  to flavor and consumer liking. Whole genome sequencing and a genome‐wid
 e\nassociation study permitted identification of genetic loci affecting mo
 st of the target flavor\nchemicals\, including sugars\, acids and volatile
 s. Together\, these results provide an\nunderstanding of the flavor defici
 encies in modern commercial varieties and provide the\ninformation necessa
 ry for recovery of good flavor through molecular breeding. 4:00 pm
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