US20070022504A1 - Method for breeding tomatoes having reduced water content and product of the method - Google Patents
Method for breeding tomatoes having reduced water content and product of the method Download PDFInfo
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- US20070022504A1 US20070022504A1 US11/506,896 US50689606A US2007022504A1 US 20070022504 A1 US20070022504 A1 US 20070022504A1 US 50689606 A US50689606 A US 50689606A US 2007022504 A1 US2007022504 A1 US 2007022504A1
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- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 93
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title abstract description 25
- 230000001488 breeding effect Effects 0.000 title abstract description 14
- 238000009395 breeding Methods 0.000 title abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 131
- 241000196324 Embryophyta Species 0.000 claims abstract description 59
- 241000227653 Lycopersicon Species 0.000 claims abstract description 14
- 235000002262 Lycopersicon Nutrition 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 3
- 230000018044 dehydration Effects 0.000 claims description 37
- 238000006297 dehydration reaction Methods 0.000 claims description 37
- 238000003306 harvesting Methods 0.000 claims description 7
- 206010040954 Skin wrinkling Diseases 0.000 claims 5
- 230000001747 exhibiting effect Effects 0.000 claims 2
- 238000010899 nucleation Methods 0.000 claims 1
- 230000005070 ripening Effects 0.000 abstract description 8
- 238000004321 preservation Methods 0.000 abstract description 2
- 208000005156 Dehydration Diseases 0.000 description 32
- 210000003491 skin Anatomy 0.000 description 14
- 235000000346 sugar Nutrition 0.000 description 14
- 238000001035 drying Methods 0.000 description 12
- 238000002474 experimental method Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 150000008163 sugars Chemical class 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 240000006365 Vitis vinifera Species 0.000 description 6
- 235000014787 Vitis vinifera Nutrition 0.000 description 6
- 235000021028 berry Nutrition 0.000 description 6
- 230000002068 genetic effect Effects 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 241000896499 Solanum habrochaites Species 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000000644 propagated effect Effects 0.000 description 4
- 230000001568 sexual effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241000167854 Bourreria succulenta Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 238000000643 oven drying Methods 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000008960 ketchup Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000001902 propagating effect Effects 0.000 description 2
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- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000014296 Solanum habrochaites Nutrition 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 241000208122 Solanum peruvianum Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009418 agronomic effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003413 degradative effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000012154 double-distilled water Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000005078 fruit development Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 238000012214 genetic breeding Methods 0.000 description 1
- 235000002532 grape seed extract Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 238000009396 hybridization Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000021005 inheritance pattern Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000010152 pollination Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010187 selection method Methods 0.000 description 1
- 230000010153 self-pollination Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000001082 somatic cell Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000010396 two-hybrid screening Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H1/00—Processes for modifying genotypes ; Plants characterised by associated natural traits
- A01H1/04—Processes of selection involving genotypic or phenotypic markers; Methods of using phenotypic markers for selection
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H1/00—Processes for modifying genotypes ; Plants characterised by associated natural traits
- A01H1/02—Methods or apparatus for hybridisation; Artificial pollination ; Fertility
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H5/00—Angiosperms, i.e. flowering plants, characterised by their plant parts; Angiosperms characterised otherwise than by their botanic taxonomy
- A01H5/08—Fruits
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H6/00—Angiosperms, i.e. flowering plants, characterised by their botanic taxonomy
- A01H6/82—Solanaceae, e.g. pepper, tobacco, potato, tomato or eggplant
- A01H6/825—Solanum lycopersicum [tomato]
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for breeding tomatoes having reduced water content and/or with the trait of drying while still attached to the vine, and to tomatoes having reduced water content and to products of the method.
- Dehydrated tomato products comprise an important portion of the tomato industry.
- the production of tomato pastes, ketchup and other processed tomato products is dependent on the energy-requiring steps of dehydration.
- the production of “sun-dried” tomato products consists of dehydrating cut tomato fruit either in the sun or in drying ovens.
- Dry matter content of mature tomato fruit can range from approximately 5-10% (Davies, J. N. and Hobson, G. E. 1981. The constituents of tomato fruit—the influence of environment, nutrition and genotype. CRC Critical Reviews in Food Sci and Nutr. 15:205-280), depending largely on fruit size. Generally, processing tomato cultivars produce mature fruit with a higher water content of approximately approximate 94-95%. Smaller, “cherry”-type tomato fruit, with a fresh weight of 10-20 grams frequently have higher concentration of solids (dry weight) and hence reduced water concentrations of approximately 90% (10% dry weight).
- tomato fruit development stages can be classified as the pre-climacteric stage, which is comprised of the early stages of fruit growth until incipient ripening, the climacteric stage and the post-climacteric or senescent stage.
- tissue disorganization occurs, with pathogens contributing to the tissue disorganization, and characteristics associated with “overripening” and subsequent rotting of the fruit become apparent (Grierson, D. and Kader, A. A. 1986. Fruit ripening and quality. In: Atherton, J. G. and Rudich, J. Eds.: The Tomato Crop. Chapman and Hall, London, pp. 241-280).
- the tomato like the grape, is botanically classified as a berry and has a waxy cuticle on the fruit epidermis (Baker, E. A., Bukovac, M. J. and Hunt, G. M. 1982. Composition of tomato fruit cuticles as related to fruit growth and development. In: Cutler, D. F., Alvin, K. L. and Price, C. E., Eds: The Plant Cuticle. Academic Press, London. pp. 33-44). However, tomatoes will generally undergo degradation if they remain on the vine after ripening. In the case of tomatoes, the harvested fruit is generally cut in half in order to increase the dehydration rate.
- whole fruit may be pierced in order to facilitate fluid movement (Ojimelukwe, P. C. 1994. Effects of processing methods on ascorbic acid retention and sensory characteristics of tomato products. J. Food Sci. Technol. 31:247-248). Drying of the slices or pierced tomato fruit may take place either in the sun or in various forms of drying ovens based on non-solar energy input.
- Lycopersicon may also serve as a source of unexpressed genetic traits that can contribute to the value of cultivated plants (Bernacchi, D., Beck-Bunn, T., Eshed, Y., Lopez, J., Petiard, V., Uhlig, J., Zamir, D. and Tanksley, S. 1998. Advanced backcross QTL analysis in tomato. Identification of QTLs for traits of agronomic importance from Lycopersicon hirsutum. Theor. Appl. Genet. 97:381-397).
- a method for breeding tomato plants that produce tomatoes with reduced fruit water content including the steps of crossing at least one Lycopersicon esculentum plant with a Lycopersicon spp. to produce hybrid seed, collecting the first generation of hybrid seeds, growing plants from the first generation of hybrid seeds, pollinating the plants of the most recent hybrid generation, collecting the seeds produced by the most recent hybrid generation, growing plants from the seeds of the most recent hybrid generation, allowing plants to remain on the vine past the point of normal ripening, and screening for reduced fruit water content as indicated by extended preservation of the ripe fruit and wrinkling of the fruit skin.
- the step of pollinating includes self pollination.
- the step of pollination includes back crossing with a Lycopersicon esculentum plant.
- the method additionally includes the steps of crossing plants derived from hybrid seeds whose progeny show reduced fruit water content with a Lycopersicon plant, growing the crossed plants, and selecting plants with tomato fruits having an increased dry weight percentage as compared to fruit from a non-crossed Lycopersicon.
- the steps of crossing and selecting may be repeated at least once.
- the crossing may include sexual or asexual crossing.
- the asexual crossing may include somatic cell hybridization.
- the method additionally includes the step of propagating the plants with tomato fruits having the desired characteristics.
- the step of propagating may include vegetative propagation or propagation by seed.
- a tomato fruit characterized by a capability of natural dehydration while on a tomato plant, natural dehydration being defined as wrinkling of skin of the tomato fruit when the fruit is allowed to remain on the plant after a normal ripe harvest stage, the natural dehydration being generally unaccompanied by microbial spoilage.
- a tomato fruit characterized by an untreated skin which permits dehydration of the fruit so as to obtain wrinkling of the skin, the dehydration being generally unaccompanied by microbial spoilage.
- the method for breeding tomato plants includes first hybridizing at least one Lycopersicon esculentum plant with a wild Lycopersicon spp. plant.
- the fruits of the L. esculentum plants are then allowed to ripen and the hybrid (F 1 ) seeds are collected.
- the collected F 1 seeds are then planted and F 1 plants are grown and allowed to self-pollinate. Selfing may be continued for at least one additional generation or the F1 plants may be crossed to a L. esculentum parental plant.
- Fruits from selfed or backcrossed generations are allowed to remain on the vine past the point of normal ripening, as determined by change of fruit color, and screened for the presence of natural dehydration. Natural dehydration, or reduced water content, is indicated by the wrinkling of the fruit skin when the fruit is allowed to remain on the vine after the normal red ripe harvest stage.
- Plants from any of the selfed generations may be propagated for use by vegetative propagation methods such as micropropagation or by sexual propagation methods.
- the plants may also be crossed with other L. esculentum cultivars to create varieties that incorporate characteristics other than reduced fruit water content. The varieties may then be propagated by vegetative or sexual propagation methods.
- Plants from any of the selfed generations may also be back crossed to L. esculentum for at least one generation.
- the fruits of the last back cross generation are allowed to remain on the vine past the normal point of ripening.
- the appearance of dehydration as evidenced by wrinkling of the fruit skin indicates reduced water content in the fruit.
- Plants selected for this trait may then be propagated either vegetatively or by seed based propagation.
- Selected plants may then also be crossed with other L. esculentum cultivars to create varieties that incorporate characteristics other than reduced fruit water content.
- the varieties may then also be propagated by vegetative or sexual propagation methods.
- Plants of the L. esculentum breeding line 1630 were pollinated with pollen of the wild species L. hirsutum (LA1777).
- Hybrid F1 plants were grown and allowed to self-pollinate, generating F2 seed.
- F2 seed were sown and about 350 plants were grown in a screenhouse and allowed to self-pollinate.
- Ripe fruit from each individual plant that produced fruit were individually analyzed for soluble solids (refractometrically) to insure the lines also included the characteristic of high soluble solids. Only 25 of the interspecific F2 plants freely produced fruit.
- a pedigree breeding program was developed to obtain tomatoes with reduced water content using as a selection system signs of fruit dehydration as evidenced by wrinkling of the fruit skin after the red ripe stage.
- This breeding strategy consisted of selfing F3-203-10 until the F4 generation and backcrossing to L. esculentum breeding line L-27, with the product of this cross being selfed for four additional generations to produce the BC1F4 population.
- Lines of this population (lines 901 and 903) as well as hybrid plants derived from crosses between this population and commercial tomato cultivars (cv. F139 and cv. BR124) produced plants that all showed the trait of fruit dehydration as evidenced by wrinkling of the ripe fruit skin.
- the presence of the trait in the hybrid plants indicates that the trait is heritable, governed by dominant genetic factors, and can be selected for in the early generations of the breeding program.
- red ripe fruits from a BCF3 population were harvested, as above, and allowed to remain and dehydrate on netted screens on the laboratory bench without temperature control. After approximately one month the fruit had reached 86.2% dry weight, and were generally unaccompanied by microbial spoilage. Percent dry weight was calculated as the percentage of weight after drying in a forced air oven at 60° C. for 24 overnight, compared to the weight of fruit prior to oven drying. Ten representative fruit were used to calculate the percent dry weight.
- Such fruit has been maintained for over a year at 5° C. and at room temperature in an uncontrolled environment for at least 5 months, without further decay.
- the results of these experiments indicate that the dehydrated fruit may be harvested at various stages of dehydration (even before dehydration commences) and that dehydration of the fruit may also continue after detachment from the vine.
- Each fruit was individually weighed, a sample of the fruit juice was tested by refractometer, for Brix value. An additional sample of each fruit was weighed fresh and then dried in an oven, as described above, for the calculation of percent dry weight. A third portion of each fruit was used for the analysis of individual soluble sugar levels, as follows.
- HPLC analysis was performed using a BioRad (Richmond, Calif., USA) Fast Carbohydrate column for the separation of glucose, fructose and sucrose according to the manufacturer's instructions.
- the sugars were identified and quantified according to chromatographic behavior of standards for the sugars which were obtained from Sigma (St. Louis, Mo., USA).
- a tomato fruit can be obtained characterized by an untreated skin which permits dehydration of the fruit so as to obtain wrinkling of the skin, wherein the dehydration is generally unaccompanied by microbial spoilage.
- a tomato fruit can be obtained characterized by a capability of natural dehydration while on a tomato plant, natural dehydration being defined as wrinkling of skin of the tomato fruit when the fruit is allowed to remain on the plant after a normal ripe harvest stage, wherein the natural dehydration is generally unaccompanied by microbial spoilage.
- the tomato fruit can be treated with a substance, such as sulfur dioxide, to help retain skin color during and after dehydration, such as is done with dried fruits such as raisins.
- a substance such as sulfur dioxide
Abstract
A method for breeding tomato plants that produce tomatoes with reduced fruit water content including the steps of crossing at least one Lycopersicon esculentum plant with a Lycopersicon spp. to produce hybrid seed, collecting the first generation of hybrid seeds, growing plants from the first generation of hybrid seeds, pollinating the plants of the most recent hybrid generation, collecting the seeds produced by the most recent hybrid generation, growing plants from the seeds of the most recent hybrid generation, allowing plants to remain on the vine past the point of normal ripening, and screening for reduced fruit water content as indicated by extended preservation of the ripe fruit and wrinkling of the fruit skin.
Description
- The present invention relates to a method for breeding tomatoes having reduced water content and/or with the trait of drying while still attached to the vine, and to tomatoes having reduced water content and to products of the method.
- Dehydrated tomato products comprise an important portion of the tomato industry. The production of tomato pastes, ketchup and other processed tomato products is dependent on the energy-requiring steps of dehydration. The production of “sun-dried” tomato products consists of dehydrating cut tomato fruit either in the sun or in drying ovens.
- Dry matter content of mature tomato fruit can range from approximately 5-10% (Davies, J. N. and Hobson, G. E. 1981. The constituents of tomato fruit—the influence of environment, nutrition and genotype. CRC Critical Reviews in Food Sci and Nutr. 15:205-280), depending largely on fruit size. Generally, processing tomato cultivars produce mature fruit with a higher water content of approximately approximate 94-95%. Smaller, “cherry”-type tomato fruit, with a fresh weight of 10-20 grams frequently have higher concentration of solids (dry weight) and hence reduced water concentrations of approximately 90% (10% dry weight).
- Generally, tomato fruit development stages can be classified as the pre-climacteric stage, which is comprised of the early stages of fruit growth until incipient ripening, the climacteric stage and the post-climacteric or senescent stage. Once the fruit is fully ripe, tissue disorganization occurs, with pathogens contributing to the tissue disorganization, and characteristics associated with “overripening” and subsequent rotting of the fruit become apparent (Grierson, D. and Kader, A. A. 1986. Fruit ripening and quality. In: Atherton, J. G. and Rudich, J. Eds.: The Tomato Crop. Chapman and Hall, London, pp. 241-280).
- The production of raisins from grape berries (Vitis vinifera) is a well known process in which the dehydration process occurs by diffusion of water through a waxy cuticle (Martin, R. J. L. and Scott, G. L. 1957. The physical factors involved in the drying of Sultana grapes. Australian Journal of Agricultural Research. 8:444-459). For whole grape berries, the drying process is generally assisted by various dipping treatments of the berry, such as the soda-dip method (Nury, F. S., Brekke, J. E. and Bolin, H. R. 1973. Fruits. In: Van Arsdel, W. B., Copley, M. J. and Morgan, A. I., Eds: Food Dehydration. Avi Publishing Co., Westport, Conn. vol. 2, pp. 158-198). In brief, in this method the berries are dipped in a 0.2-0.3% solution of caustic soda (sodium hydroxide) at a temperature of about 200° F. for a few seconds and are then rinsed with cold water before dehydration. The purpose of the dipping is to modify the berry cuticle so that transpiration of water vapor across the cuticle may proceed at a faster rate.
- The tomato, like the grape, is botanically classified as a berry and has a waxy cuticle on the fruit epidermis (Baker, E. A., Bukovac, M. J. and Hunt, G. M. 1982. Composition of tomato fruit cuticles as related to fruit growth and development. In: Cutler, D. F., Alvin, K. L. and Price, C. E., Eds: The Plant Cuticle. Academic Press, London. pp. 33-44). However, tomatoes will generally undergo degradation if they remain on the vine after ripening. In the case of tomatoes, the harvested fruit is generally cut in half in order to increase the dehydration rate. Alternatively, whole fruit may be pierced in order to facilitate fluid movement (Ojimelukwe, P. C. 1994. Effects of processing methods on ascorbic acid retention and sensory characteristics of tomato products. J. Food Sci. Technol. 31:247-248). Drying of the slices or pierced tomato fruit may take place either in the sun or in various forms of drying ovens based on non-solar energy input.
- There are disadvantages to sun-drying since it depends on weather conditions and inclement weather leads to losses. Similarly, there are disadvantages to the use of drying ovens as these are energy consuming. Both sun drying and oven drying may lead to losses in food quality. For example, levels of ascorbic acid, one of the major nutritional contributions of tomatoes in the human diet, decrease significantly in response to sun-drying or oven-drying (Ojimelukwe, P. C. 1994. Effects of processing methods on ascorbic acid retention and sensory characteristics of tomato products. J. Food Sci. Technol. 31:247-248). Furthermore, the necessity to cut the tomato fruit in half before the drying process does not allow for the production of whole dried tomato fruit.
- Wild species of the genus Lycopersicon, such as L. hirsutum, may contain within their genetic makeup expressed characteristics not generally present within the L. esculentum species. These genetic traits may be transferred to the cultivated L. esculentum. For example, the genetic trait of sucrose accumulation is present in mature fruit of the subgenus Eriopersicon (including L. hirsutum, L. chmiliewskii and L. peruvianum) and this trait has been transferred to L. esculentum, using classical genetic breeding techniques, as well as molecular genetic techniques (Schaffer, A. A., Petreikov, M., Miron, D., Fogelman, M., Spiegelman, M., Bnei-Moshe, Z., Shen, S., Granot, D., Hadas, R, Dai, N., Levin, I., Bar, M., Friedman, M., Pilowsky, M., Gilboa, N. and Chen, L. 1999. Modification of carbohydrate content in developing tomato fruit. Hortscience 34:12-14). The wild species of Lycopersicon, however, may also serve as a source of unexpressed genetic traits that can contribute to the value of cultivated plants (Bernacchi, D., Beck-Bunn, T., Eshed, Y., Lopez, J., Petiard, V., Uhlig, J., Zamir, D. and Tanksley, S. 1998. Advanced backcross QTL analysis in tomato. Identification of QTLs for traits of agronomic importance from Lycopersicon hirsutum. Theor. Appl. Genet. 97:381-397).
- The present invention seeks to provide a method for breeding tomatoes having fruit that naturally dehydrate while still attached to the tomato plant and thus have a reduced water content, and to tomatoes having reduced water content and to products of the method.
- The development of tomato varieties with the trait of naturally dehydrating while still attached to the vine, without the accompaniment of degradative processes leading to fruit breakdown is highly valuable to the various components of the tomato industry. It can contribute to reduction of processing costs and energy expenditures in the production of pastes, sauces and ketchups. It can contribute to the production of high quality dried and semi-dried (raisin-type) tomato products. It can contribute to the improvement of tomato fruit transport since the volume of transported material will be decreased. It can improve the storage ability of the tomato fruit since reduced water content will be accompanied by increased soluble solids concentration which contributes to the resistance to microbial spoilage.
- There is thus provided in accordance with a preferred embodiment of the present invention a method for breeding tomato plants that produce tomatoes with reduced fruit water content including the steps of crossing at least one Lycopersicon esculentum plant with a Lycopersicon spp. to produce hybrid seed, collecting the first generation of hybrid seeds, growing plants from the first generation of hybrid seeds, pollinating the plants of the most recent hybrid generation, collecting the seeds produced by the most recent hybrid generation, growing plants from the seeds of the most recent hybrid generation, allowing plants to remain on the vine past the point of normal ripening, and screening for reduced fruit water content as indicated by extended preservation of the ripe fruit and wrinkling of the fruit skin.
- In accordance with a preferred embodiment of the present invention the steps of pollinating, collecting the seeds, and growing plants are repeated at least once.
- Further in accordance with a preferred embodiment of the present invention the step of pollinating includes self pollination.
- Still further in accordance with a preferred embodiment of the present invention the step of pollination includes back crossing with a Lycopersicon esculentum plant.
- Additionally in accordance with a preferred embodiment of the present invention the Lycopersicon spp plant is a Lycopersicon hirsutum plant.
- In accordance with a preferred embodiment of the present invention the method additionally includes the steps of crossing plants derived from hybrid seeds whose progeny show reduced fruit water content with a Lycopersicon plant, growing the crossed plants, and selecting plants with tomato fruits having an increased dry weight percentage as compared to fruit from a non-crossed Lycopersicon. The steps of crossing and selecting may be repeated at least once. The crossing may include sexual or asexual crossing. The asexual crossing may include somatic cell hybridization.
- Further in accordance with a preferred embodiment of the present invention the method additionally includes the step of propagating the plants with tomato fruits having the desired characteristics. The step of propagating may include vegetative propagation or propagation by seed.
- In accordance with a preferred embodiment of the present invention the method additionally includes the steps of crossing plants derived from hybrid seeds whose progeny show reduced fruit water content with a Lycopersicon plant, growing the crossed plants, harvesting ripe tomato fruits before signs of dehydration thereof, and allowing the fruits to dehydrate after removal from the plant.
- There is also provided in accordance with a preferred embodiment of the present invention a tomato fruit characterized by a capability of natural dehydration while on a tomato plant, natural dehydration being defined as wrinkling of skin of the tomato fruit when the fruit is allowed to remain on the plant after a normal ripe harvest stage, the natural dehydration being generally unaccompanied by microbial spoilage.
- There is also provided in accordance with a preferred embodiment of the present invention a tomato fruit characterized by an untreated skin which permits dehydration of the fruit so as to obtain wrinkling of the skin, the dehydration being generally unaccompanied by microbial spoilage.
- Reference is now made to a method for breeding tomatoes having fruit that naturally dehydrate while still attached to the tomato plant and reduced water content.
- The method for breeding tomato plants includes first hybridizing at least one Lycopersicon esculentum plant with a wild Lycopersicon spp. plant. The fruits of the L. esculentum plants are then allowed to ripen and the hybrid (F1) seeds are collected. The collected F1 seeds are then planted and F1 plants are grown and allowed to self-pollinate. Selfing may be continued for at least one additional generation or the F1 plants may be crossed to a L. esculentum parental plant. Fruits from selfed or backcrossed generations are allowed to remain on the vine past the point of normal ripening, as determined by change of fruit color, and screened for the presence of natural dehydration. Natural dehydration, or reduced water content, is indicated by the wrinkling of the fruit skin when the fruit is allowed to remain on the vine after the normal red ripe harvest stage.
- Plants from any of the selfed generations may be propagated for use by vegetative propagation methods such as micropropagation or by sexual propagation methods. The plants may also be crossed with other L. esculentum cultivars to create varieties that incorporate characteristics other than reduced fruit water content. The varieties may then be propagated by vegetative or sexual propagation methods.
- Plants from any of the selfed generations may also be back crossed to L. esculentum for at least one generation. The fruits of the last back cross generation are allowed to remain on the vine past the normal point of ripening. The appearance of dehydration as evidenced by wrinkling of the fruit skin indicates reduced water content in the fruit. Plants selected for this trait may then be propagated either vegetatively or by seed based propagation. Selected plants may then also be crossed with other L. esculentum cultivars to create varieties that incorporate characteristics other than reduced fruit water content. The varieties may then also be propagated by vegetative or sexual propagation methods.
- Reference is now made to the following example that illustrates the invention.
- Plants of the L. esculentum breeding line 1630 (a Volcani Institute male sterile breeding line, used to simplify the production of the interspecific hybrid) were pollinated with pollen of the wild species L. hirsutum (LA1777). Hybrid F1 plants were grown and allowed to self-pollinate, generating F2 seed. F2 seed were sown and about 350 plants were grown in a screenhouse and allowed to self-pollinate. Ripe fruit from each individual plant that produced fruit were individually analyzed for soluble solids (refractometrically) to insure the lines also included the characteristic of high soluble solids. Only 25 of the interspecific F2 plants freely produced fruit. Three F2 plants were selected based on their high sugar content (Brix in excess of 10) when ripe. For example, fruit of F2-82 had 71 mg soluble sugar, composed of sucrose, glucose and fructose, per gram fresh weight of fruit, as determined by the method described herein below. F3 seeds were sown and ten plants of each of the F3 plants of these three F2 selections (termed F2-24, F2-82 and F2-134) were grown, and fruit was allowed to remain on the vine past the normal stage of ripening and harvest. Fruit from these F3 plants were generally yellow when ripe and did not turn red even after the normal ripening stage. Among the F3 plants one plant (F3-203-10, derived from F2-134) showed the characteristic of signs of fruit dehydration, evidenced by wrinkling of the fruit skin.
- A pedigree breeding program was developed to obtain tomatoes with reduced water content using as a selection system signs of fruit dehydration as evidenced by wrinkling of the fruit skin after the red ripe stage. This breeding strategy consisted of selfing F3-203-10 until the F4 generation and backcrossing to L. esculentum breeding line L-27, with the product of this cross being selfed for four additional generations to produce the BC1F4 population. Lines of this population (lines 901 and 903) as well as hybrid plants derived from crosses between this population and commercial tomato cultivars (cv. F139 and cv. BR124) produced plants that all showed the trait of fruit dehydration as evidenced by wrinkling of the ripe fruit skin. The presence of the trait in the hybrid plants indicates that the trait is heritable, governed by dominant genetic factors, and can be selected for in the early generations of the breeding program.
- Pollen from one plant (F2-82) which was characterized by high soluble sugar level in the mature fruit (71 mg soluble sugar, composed of sucrose, glucose and fructose, per gram fresh weight of fruit) was used to pollinate two standard, industry type tomatoes (breeding lines A701 and 699) for the production of two backcross-F1 (BC-F1) populations. One-hundred BC-F2 plants from each of the two hybrids were grown and the presence of signs of fruit dehydration, evidenced by wrinkling of the fruit skin, were seen in fruit of plants from these F2 populations. This shows that even at early stages of a selection program, the trait can be selected for without large populations of plants.
- Fruit of progeny of advanced lines derived from the lines described in experiment 1, that showed the characteristic to dehydrate on the vine, as evidenced by the wrinkling of the fruit were harvested and the juice pressed and Brix of the expressed juice was measured by a digital refractometer (Atago model X-1). The following table shows characteristic Brix values of some of the partially dehydrated tomato fruit (cherry size, approx. 15 g). Fruit were harvested when partially wrinkled but not fully dehydrated. The results of this experiment indicate that the trait of fruit dehydration and increase in Brix value is a selectable inherited trait. The parental selection (self of 1465-3) was partially dehydrated as was the F1 hybrid between 1465-3 and the cherry cultivar F139. This indicates that the trait is at least partially dominant in its inheritance pattern. Similarly, 3 representative plant selections from the F2 population (1730) derived from the self of the F1 (1465-3×F139) which showed the trait of fruit wrinkling are presented and indicates that the selection method can be used in the segregating F2 population.
TABLE 1 Brix values of partially dehydrated tomato fruit, harvested from the vine at the stage when fruit wrinkling was visually observable. Fruit size was of the cherry-tomato size (approx. 10-15 gr). tomato plant cross generation Brix 1630-1 + 2 1465-3 self BC2F2 19.2 1631-1 1465-3 × cv. 139 BC3F1 17.4 1730-3 1631-2 self BC3F2 22.4 1730-4 1631-2 self BC3F2 29.0 1730-5 1631-2 self BC3F2 11.1 - In an experiment to determine whether the dehydration process can take place after removal from the vine, red ripe fruits from a BCF3 population were harvested, as above, and allowed to remain and dehydrate on netted screens on the laboratory bench without temperature control. After approximately one month the fruit had reached 86.2% dry weight, and were generally unaccompanied by microbial spoilage. Percent dry weight was calculated as the percentage of weight after drying in a forced air oven at 60° C. for 24 overnight, compared to the weight of fruit prior to oven drying. Ten representative fruit were used to calculate the percent dry weight.
- Such fruit has been maintained for over a year at 5° C. and at room temperature in an uncontrolled environment for at least 5 months, without further decay. The results of these experiments indicate that the dehydrated fruit may be harvested at various stages of dehydration (even before dehydration commences) and that dehydration of the fruit may also continue after detachment from the vine.
- In order to characterize the development of the dehydration process an experiment was carried out in which 14 red-ripe fruit from plants which showed the trait of dehydration of the fruit, but which themselves had not yet reached the dehydration stage, were selected. Seven of these fruit were harvested when red-ripe and analyzed immediately, as described below. The other seven fruit were allowed to remain attached to the vine for an additional 14 days and, when fruit wrinkling was observed, were analyzed, as follows.
- Each fruit was individually weighed, a sample of the fruit juice was tested by refractometer, for Brix value. An additional sample of each fruit was weighed fresh and then dried in an oven, as described above, for the calculation of percent dry weight. A third portion of each fruit was used for the analysis of individual soluble sugar levels, as follows.
- Individual fruits were harvested and a portion of the fruit pericarp was placed in 80% ethyl alcohol and heated to 70° C. in order to stop enzymatic activity and extract the soluble sugars. Soluble sugars were extracted three times in successive changes of 80% alcohol which was then evaporated.
- The sugars were then dissolved in double distilled water, centrifuged at 5,000 rpm in an eppendorf centrifuge tube for 15 minutes to remove cell debris and 0.5 ml aliquot passed through a 0.45 micron filter in preparation for high Pressure Liquid Chromatography (HPLC) analysis. HPLC analysis was performed using a BioRad (Richmond, Calif., USA) Fast Carbohydrate column for the separation of glucose, fructose and sucrose according to the manufacturer's instructions. The sugars were identified and quantified according to chromatographic behavior of standards for the sugars which were obtained from Sigma (St. Louis, Mo., USA).
- The results of this study are shown in Table 2 and show that the wrinkling phenomenon is accompanied by loss of water from the fruit, leading to an increase in % dry weight, an increases in Brix and individual sugar concentrations. The dry matter per fruit remains approximately the same. This indicated that the phenomenon of fruit wrinkling, and the concomitant increase in sugar concentration and in dry matter concentration is primarily one of natural dehydration of the fruit, without a concomitant loss of fruit dry matter content.
TABLE 2 Trait Red ripe Wrinkled Fresh weight (g/fruit) 16.63 12.20 Percent dry weight 12.53 17.89 Brix 11.51 14.57 Sugars (mg/gm fr w) Total 66.4 86.4 Sucrose 3.8 6.1 Glucose 30.5 38.4 Fructose 32.1 41.9 Water content (g/fruit) 14.55 10.02 Dry weight (g/fruit) 2.08 2.18 Sugars (g/fruit) 1.10 1.05 - In summary, with the methods of the present invention, a tomato fruit can be obtained characterized by an untreated skin which permits dehydration of the fruit so as to obtain wrinkling of the skin, wherein the dehydration is generally unaccompanied by microbial spoilage. In another aspect of the invention, a tomato fruit can be obtained characterized by a capability of natural dehydration while on a tomato plant, natural dehydration being defined as wrinkling of skin of the tomato fruit when the fruit is allowed to remain on the plant after a normal ripe harvest stage, wherein the natural dehydration is generally unaccompanied by microbial spoilage.
- Alternatively, it is noted that the tomato fruit can be treated with a substance, such as sulfur dioxide, to help retain skin color during and after dehydration, such as is done with dried fruits such as raisins.
- It will be appreciated by persons skilled in the art that the present invention is not limited to what has been particularly shown and described herein above. Rather the scope of the present invention is defined only by the claims which follow:
Claims (12)
1-16. (canceled)
17. A method of producing tomato fruit capable of natural dehydration comprising:
(a) crossing at least one Lycopersicon esculentum plant with a Lycopersicon spp. to produce hybrid plants; and subsequently
(b) self-crossing and/or back-crossing said hybrid plants of step (a); and subsequently
(c) growing said hybrid plants of step (b) such that the fruit remains on the vine of said hybrid plants past normal red ripe harvest stage; and subsequently
(d) screening said hybrid plants of step (c) and isolating plants having fruit exhibiting a wrinkling phenotype, thereby producing tomato fruit capable of natural dehydration.
18. The method according to claim 17 , further comprising harvesting said tomato fruit following fruit wrinkling.
19. A method of producing tomato fruit capable of natural dehydration comprising seeding tomato seeds, said tomato seeds directly or indirectly derived from said plants having said fruit exhibiting said wrinkling phenotype of claim 17 , thereby producing tomato fruit capable of natural dehydration.
20. A tomato plant obtained by the method of claim 17 .
21. An isolated tomato fruit obtained from the plant of claim 20 .
22. An isolated tomato seed obtained from the isolated tomato fruit of claim 21 .
23. A tomato plant, at least one ancestor thereof being the tomato plant of claim 20 .
24. An isolated tomato fruit obtained from the plant of claim 23 .
25. An isolated tomato seed obtained from the isolated tomato fruit of claim 24 .
26. An isolated whole tomato fruit comprising a genome of the Lycopersicon esculentum species, wherein said genome comprises an introgression from Lycopersicon spp., said introgression allowing natural fruit dehydration which results in skin wrinkling of the tomato fruit.
27. An isolated whole tomato fruit comprising a genome of the Lycopersicon esculentum species, wherein said genome comprises an introgression from Lycopersicon spp., said introgression causing untreated skin wrinkling of the tomato fruit.
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US14/538,835 US20150067911A1 (en) | 1999-08-19 | 2014-11-12 | Method for breeding tomatoes having reduced water content and product of the method |
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US11/506,896 US20070022504A1 (en) | 1999-08-19 | 2006-08-21 | Method for breeding tomatoes having reduced water content and product of the method |
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US20100095393A1 (en) * | 1999-08-19 | 2010-04-15 | The State of Israel, Ministry of Agriculture & Rural Development, Agricultural Research | Method for breeding tomatoes having reduced water content and product of the method |
US9497909B2 (en) | 2004-09-19 | 2016-11-22 | The State Of Israel, Ministry Of Agriculture & Rural Development, Agricultural Research Organization (Aro) (Volcani Center) | Isolated polypeptides and polynucleotides encoding same for generating plants with increased cuticlar water permeability |
US20160344824A1 (en) * | 2012-08-21 | 2016-11-24 | Google Inc. | Geo-Location Based Content Publishing Platform |
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EP2131662B1 (en) * | 2007-03-30 | 2012-01-11 | Unilever N.V. | Process of producing tomato paste |
US8247662B2 (en) | 2009-08-17 | 2012-08-21 | Seminis Vegetable Seeds, Inc. | Tomato line FIR 128-1032 |
CN102652477A (en) * | 2011-03-04 | 2012-09-05 | 天津朝研种苗科技有限公司 | Method for cultivating pink tomato |
CA2918972A1 (en) * | 2013-07-25 | 2015-01-29 | Arthur A. Schaffer | Processing tomato and methods of producing and using same |
JP6837741B2 (en) * | 2015-10-06 | 2021-03-03 | カゴメ株式会社 | Processed tomato products and tomatoes used for them |
JP7057746B2 (en) * | 2018-01-15 | 2022-04-20 | カゴメ株式会社 | Low glutamate tomatoes |
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EP1211926B1 (en) | 2003-11-26 |
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AU781883B2 (en) | 2005-06-16 |
AU781883C (en) | 2006-02-09 |
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US7119261B1 (en) | 2006-10-10 |
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AU5562200A (en) | 2001-03-19 |
DE60006829T2 (en) | 2004-09-23 |
US20150067911A1 (en) | 2015-03-05 |
IL131509A (en) | 2007-03-08 |
CA2382191C (en) | 2014-01-14 |
JP2011200239A (en) | 2011-10-13 |
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DE60006829D1 (en) | 2004-01-08 |
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