Definition of biochemical and molecular markers (quality trait loci) for tomato flavour as tools in breeding

Acta Horticulturae

Volumn 487, Issue , 1999, Pages 301-306

  Bucheli, P ^a   Lopez J ^a   Voirol, E ^a   Petiard V ^a   Tanksley, S D ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Flavour; L. pimpinellifolium; Organic acids; Sugars; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 0011094730     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.1999.487.46     Document Type: Article

References (6)

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3. Lever M. 1972. A new reaction for colorimetrie determination of carbohydrates. Anal. Biochem. 47: 273-279.
4. Pétro-Turza M. (1986/87). Flavor of tomato and tomato products. Food Reviews International 2: 309-351.
5. Stevens M.A., Kader A.A., Albright-Holton M, and Algazi M. (1977). Genotypic variation for flavor and composition in fresh market tomatoes. J. Am. Soc. Hort. Sci. 102: 680-689.
6. Tanksley, S.D. and Nelson, J.C. (1996). Advanced backcross QTL analysis: a method for simultaneous discovery and transfer of valuable QTLs from unadapted germplasm into elite breeding lines. Theor. Appl. Genet. 92: 191-203.