title: Genome-Wide Association Mapping for Tomato Volatiles Positively Contributing to Tomato Flavor.
abstract: Tomato volatiles, mainly derived from essential nutrients and health-promoting precursors, affect tomato flavor. Taste volatiles present a major challenge for flavor improvement and quality breeding. In this study, we performed genome-wide association studies (GWAS) to investigate potential chromosome regions associated with the tomato flavor volatiles. We observed significant variation (1200x) among the selected 28 most important volatiles in tomato based on their concentration and odor threshold importance across our sampled accessions. Using 174 tomato accessions, GWAS identified 125 significant associations (P < 0.005) among 182 SSR markers and 28 volatiles (27 volatiles with at least one significant association). Several significant associations were co-localized in previously identified quantitative trait loci (QTL). This result provides new potential candidate loci affecting the metabolism of several volatiles.
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University Yangling, China ; Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of Agriculture Yangling, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University Yangling, China ; Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of Agriculture Yangling, China.
authors.forename: Jiantao
authors.initials: J
authors.lastname: Zhao
authors.affiliation: College of Forestry, Northwest A&F University Yangling, China.
authors.forename: Yao
authors.initials: Y
authors.lastname: Xu
authors.affiliation: Shaanxi Jinpeng Seed Industry Co. Ltd. Yangling, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Liang
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University Yangling, China.
authors.forename: Peipei
authors.initials: P
authors.lastname: Chang
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University Yangling, China ; Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of Agriculture Yangling, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Yan
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University Yangling, China.
authors.forename: Mingjun
authors.initials: M
authors.lastname: Li
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University Yangling, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Liang
authors.affiliation: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University Yangling, China ; Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of Agriculture Yangling, China.
authors.forename: Zhirong
authors.initials: Z
authors.lastname: Zou
keywords: flavor; genome-wide association study; quantitative trait loci; tomato; volatile