Integrative approach of tomato fruit texture using multiblock analysis
| Autor: | Laurent Rosso, Raphael Tisiot, Nadia Bertin, Brigitte Navez, Mohamed Hanafi, Mireille Faurobert, Gérard Mazerolles, Rémy Aurand |
|---|---|
| Přispěvatelé: | Unité de recherche Plantes et Systèmes de Culture Horticoles (PSH), Institut National de la Recherche Agronomique (INRA), Génétique et Amélioration des Fruits et Légumes (GAFL), Unité de Sensométrie et Chimiométrie, École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA)-Institut National de la Recherche Agronomique (INRA), Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Unité de recherche Génétique et amélioration des fruits et légumes (GALF), Institut National de la Recherche Agronomique (INRA)-École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
fermeté du fruit 030309 nutrition & dietetics QTL fleshy fruit facteur génétique multiple co-inertia analysis Horticulture Biology Quantitative trait locus tomato 01 natural sciences Texture (geology) firmness Water deficit 03 medical and health sciences tomate proteomics biochemical analysis carbohydrate metabolism protéomique Gene water deficit expansion cellulaire 2. Zero hunger 0303 health sciences déficit hydrique 010401 analytical chemistry analyse biochimique food and beverages métabolisme glucidique analyse de qtl genêtic factor 6. Clean water 0104 chemical sciences Cell expansion texture du fruit analyse de co-inertie multiple lycopersicon esculentum Trait Postharvest Production chain |
| Zdroj: | Acta Horticulturae Acta Horticulturae, International Society for Horticultural Science, 2015, 1099, pp.827-834. ⟨10.17660/ActaHortic.2015.1099.105⟩ |
| ISSN: | 0567-7572 |
| DOI: | 10.17660/ActaHortic.2015.1099.105⟩ |
| Popis: | Tomato fruit texture is one of the most critical quality traits for both the consumer and the production chain. Texture is a complex trait for which several QTL and genes were found. However, interactions between the molecular, histological, physical and biochemical components of fruit texture have been rarely investigated. In this work an integrative approach based on multiple co-inertia analysis (MCOA) was applied to point out links among the different levels: from protein to fruit, then to identify main physiological mechanisms involved in fruit texture. Three contrasted parental lines (‘Cervil’, ‘Levovil’, ‘VilB’) and three derived QTL-NILs harbouring texture QTL on chromosome 4 and 9 were analyzed. Measurements were performed at cell expansion stage, at red ripe stage and after 7-days postharvest storage at 20°C. To increase texture variability, water deficit was induced by decreasing water supply by 40% from flowering of the third truss. Three blocks of data (texture, physico-chemical traits and proteome datasets) were analysed. Results showed a common multi-scale structure obtained from the three datasets with a main contribution of texture and biochemical blocks. At all levels, MCOA outlined strong genotype discrimination, indicating that the genetic factor was the main factor of variability, in contrast with water deficit. The first common component separated the genetic background and correlated with firmness and sugar traits. The second component represented QTL effect. The percentage of the variance of the protein block taken into account to build the common structure was low. Proteins which mainly contributed to the common components at the three developmental stages were implicated in carbohydrate metabolism. Multiple co-inertia analysis provides an interesting tool to characterize complex trait such as fleshy fruit texture by integrating several levels of studies. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|