Breeding Tomato Hybrids for Flavour: Comparison of GWAS Results Obtained on Lines and F1 Hybrids

Genes

Clémence Plissonneau¹  Alexandre Hereil²  Mathilde Causse²  Frédérique Bitton²  Estelle Bineau²  José Luis Rambla³  Antonio Granell³  Santiago Priego-Cubero³ 

[1] GAUTIER Semences, Route d’Avignon, 13630 Eyragues, France;INRAE, UR1052, Genetics and Breeding of Fruit and Vegetables, 67 Allée des Chênes, Centre de Recherche PACA, Domaine Saint Maurice, CS60094, 84143 Montfavet, France;Instituto de Biología Molecular y Celular de Plantas, CSIC, Universidad Politécnica de Valencia, 46022 Valencia, Spain;

关键词: tomato;    breeding;    flavour;    volatiles;    GWAS;   

DOI  :  10.3390/genes12091443

来源: DOAJ

【 摘 要 】

Tomato flavour is an important goal for breeders. Volatile organic compounds (VOCs) are major determinants of tomato flavour. Although most tomato varieties for fresh market are F1 hybrids, most studies on the genetic control of flavour-related traits are performed on lines. We quantified 46 VOCs in a panel of 121 small fruited lines and in a test cross panel of 165 hybrids (the previous panel plus 44 elite cherry tomato lines crossed with a common line). High and consistent heritabilities were assessed for most VOCs in the two panels, and 65% of VOC contents were strongly correlated between lines and hybrids. Additivity was observed for most VOCs. We performed genome wide association studies (GWAS) on the two panels separately, along with a third GWAS on the test cross subset carrying only F1 hybrids corresponding to the line panel. We identified 205, 183 and 138 associations, respectively. We identified numerous overlapping associations for VOCs belonging to the same metabolic pathway within each panel; we focused on seven chromosome regions with clusters of associations simultaneously involved in several key VOCs for tomato aroma. The study highlighted the benefit of testcross panels to create tasty F1 hybrid varieties.

【 授权许可】

Unknown