Dissection of genetic and environmental factors involved in tomato organoleptic quality

We identified a number of links among traits contributing to fruit organoleptic quality and to the perception of sensory attributes. PCA analysis was used to highlight some biochemical, sensory and agronomic discriminating traits: this statistical test allowed us to identify which sensory attributes are more closely linked to environmental conditions and those, instead, linked to the genetic constitution of tomato. Sweetness, sourness, saltiness and tomato flavour are not only grouped in the same PCA factor, but also result in a clear discrimination of tomato ecotypes in the three different fields. The three different traditional varieties cluster on the basis of attributes like juiciness, granulosity, hardness and equatorial diameter, and are therefore more closely related to the genetic background of the cultivar.This finding suggests that a different method should be undertaken to improve sensory traits related to taste perception and texture. Our results might be used to ascertain in what direction to steer breeding in order to improve the flavour characteristics of tomato ecotypes.Tomato consumers are becoming increasingly demanding as regards the external appearance, nutritional and organoleptic characteristics of fruits. In addition to nutritional quality, sensory quality (i.e. visual aspect, firmness, and taste) is of utmost importance for fruit consumption. Although visual appearance is a critical factor driving initial consumer choice, in subsequent purchases eating quality becomes the most influential factor [1]. To satisfy consumer expectations, tomato breeders are now pursuing sensory quality as one of their major breeding objectives, although the complex nature of many of the sensory traits and the lack of efficient selection criteria make it a difficult task.Sensory quality depends on numerous factors, including fruit colour, texture, aroma, and composition in primary (sugars, organic acids and amino acids) [2-4] and secondary metabolites [5-7]. Sever