Critical Limit of Soil and Plant Magnesium in Tomato-Growing Soils of South Karnataka

Response of tomato to a blanket application of 50kg Mg ha-1 was studied at 20 locations on soil available Mg ranged from 40.6ppm to 172.4ppm. This range can be classified exchangeable Mg low to high status. These plots were selected from intensive tomato growing areas of southern Karnataka. The yield responses obtained from these plots were used to calculate the soil and plant Mg critical levels. Using scattered plot technique soil Mg limit of 74ppm is arrived as critical soil Mg for tomato crop. Similarly a plant critical limit of 0.39% was established to separate deficient plants from those having sufficient Magnesium

Effect of Magnesium on Plant Growth, Dry Matter and Yield in Tomato (Lycipersicon esculentum L.)

A field experiment was conducted on magnesium nutrition in tomato hybrid Arka Ananya at ICAR-IIHR, Bengaluru, for two years. Graded application of magnesium produced significant difference in fruit yield in tomato among treatments. The yield increased upto 50kg Mg ha-1 application, and decreased beyond this dose. Yield parameters like number of fruits per plant and fruit weight recorded results similar as that of yield. Growth parameters like number of branches and plant-height followed a similar trend. Growth and yield parameters were found to be well correlated with yield. Treatment T3 (50kg Mg ha-1) recorded significantly higher plant height, number of branches, fruit number, fruit weight and fruit yield over the Control, T1, where no magnesium was applied. Yield increase of 29% can be achieved with magnesium application (50kg Mg ha-1) in tomato during winter season

Terpene Moiety Enhancement by Overexpression of Geranyl(geranyl) Diphosphate Synthase and Geraniol Synthase Elevates Monomeric and Dimeric Monoterpene Indole Alkaloids in Transgenic Catharanthus roseus

Catharanthus roseus is the sole source of two of the most important anticancer monoterpene indole alkaloids (MIAs), vinblastine and vincristine and their precursors, vindoline and catharanthine. The MIAs are produced from the condensation of precursors derived from indole and terpene secoiridoid pathways. It has been previously reported that the terpene moiety limits MIA biosynthesis in C. roseus. Here, to overcome this limitation and enhance MIAs levels in C. roseus, bifunctional geranyl(geranyl) diphosphate synthase [G(G)PPS] and geraniol synthase (GES) that provide precursors for early steps of terpene moiety (secologanin) formation, were overexpressed transiently by agroinfiltration and stably by Agrobacterium-mediated transformation. Both transient and stable overexpression of G(G)PPS and co-expression of G(G)PPS+GES significantly enhanced the accumulation of secologanin, which in turn elevated the levels of monomeric MIAs. In addition, transgenic C. roseus plants exhibited increased levels of root alkaloid ajmalicine. The dimeric alkaloid vinblastine was enhanced only in G(G)PPS but not in G(G)PPS+GES transgenic lines that correlated with transcript levels of peroxidase-1 (PRX1) involved in coupling of vindoline and catharanthine into 3′,4′-anhydrovinblastine, the immediate precursor of vinblastine. Moreover, first generation (T1) lines exhibited comparable transcript and metabolite levels to that of T0 lines. In addition, transgenic lines displayed normal growth similar to wild-type plants indicating that the bifunctional G(G)PPS enhanced flux toward both primary and secondary metabolism. These results revealed that improved availability of early precursors for terpene moiety biosynthesis enhanced production of MIAs in C. roseus at the whole plant level. This is the first report demonstrating enhanced accumulation of monomeric and dimeric MIAs including root MIA ajmalicine in C. roseus through transgenic approaches

Two terpene synthases are responsible for the major sesquiterpenes emitted from the flowers of kiwifruit (Actinidia deliciosa)

Kiwifruit vines rely on bees for pollen transfer between spatially separated male and female individuals and require synchronized flowering to ensure pollination. Volatile terpene compounds, which are important cues for insect pollinator attraction, were studied by dynamic headspace sampling in the major green-fleshed kiwifruit (Actinidia deliciosa) cultivar ‘Hayward’ and its male pollinator ‘Chieftain’. Terpene volatile levels showed a profile dominated by the sesquiterpenes α-farnesene and germacrene D. These two compounds were emitted by all floral tissues and could be observed throughout the day, with lower levels at night. The monoterpene (E)-β-ocimene was also detected in flowers but was emitted predominantly during the day and only from petal tissue. Using a functional genomics approach, two terpene synthase (TPS) genes were isolated from a ‘Hayward’ petal EST library. Bacterial expression and transient in planta data combined with analysis by enantioselective gas chromatography revealed that one TPS produced primarily (E,E)-α-farnesene and small amounts of (E)-β-ocimene, whereas the second TPS produced primarily (+)-germacrene D. Subcellular localization using GFP fusions showed that both enzymes were localized in the cytoplasm, the site for sesquiterpene production. Real-time PCR analysis revealed that both TPS genes were expressed in the same tissues and at the same times as the corresponding floral volatiles. The results indicate that two genes can account for the major floral sesquiterpene volatiles observed in both male and female A. deliciosa flowers

Brassica juncea chitinase BjCHI1 inhibits growth of fungal phytopathogens and agglutinates Gram-negative bacteria

Brassica juncea BjCHI1 is a plant chitinase with two chitin-binding domains. Its expression, induced in response to wounding, methyl jasmonate treatment, Aspergillus niger infection, and caterpillar Pieris rapae feeding, suggests that it plays a role in defence. In this study, to investigate the potential of using BjCHI1 in agriculture, Pichia-expressed BjCHI1 and its deletion derivatives that lack one or both chitin-binding domains were tested against phytopathogenic fungi and bacteria. Transplastomic tobacco expressing BjCHI1 was also generated and its extracts assessed. In radial growth-inhibition assays, BjCHI1 and its derivative with one chitin-binding domain showed anti-fungal activities against phytopathogens, Colletotrichum truncatum, C. acutatum, Botrytis cinerea, and Ascochyta rabiei. BjCHI1 also inhibited spore germination of C. truncatum. Furthermore, BjCHI1, but not its derivatives lacking one or both domains, inhibited the growth of Gram-negative bacteria (Escherichia coli, Ralstonia solanacearum, Pseudomonas aeruginosa) more effectively than Gram-positive bacteria (Micrococcus luteus and Bacillus megaterium), indicating that the duplicated chitin-binding domain, uncommon in chitinases, is essential for bacterial agglutination. Galactose, glucose, and lactose relieved agglutination, suggesting that BjCHI1 interacts with the carbohydrate components of the Gram-negative bacterial cell wall. Retention of chitinase and bacterial agglutination activities in transplastomic tobacco extracts implicates that BjCHI1 is potentially useful against both fungal and bacterial phytopathogens in agriculture

Changes in floral bouquets from compound-specific responses to increasing temperatures

We addressed the potential effects of changes in ambient temperature on the profiles of volatile emissions from flowers and tested whether warming could induce significant quantitative and qualitative changes in floral emissions, which would potentially interfere with plant-pollinator chemical communication. We measured the temperature responses of floral emissions of various common species of Mediterranean plants using dynamic headspace sampling and used GC-MS to identify and quantify the emitted terpenes. Floral emissions increased with temperature to an optimum and thereafter decreased. The responses to temperature modeled here predicted increases in the rates of floral terpene emission of 0.03-1.4-fold, depending on the species, in response to an increase of 1 °C in the mean global ambient temperature. Under the warmest projections that predict a maximum increase of 5 °C in the mean temperature of Mediterranean climates in the Northern Hemisphere by the end of the century, our models predicted increases in the rates of floral terpene emissions of 0.34-9.1-fold, depending on the species. The species with the lowest emission rates had the highest relative increases in floral terpene emissions with temperature increases of 1-5 °C. The response of floral emissions to temperature differed among species and among different compounds within the species. Warming not only increased the rates of total emissions, but also changed the ratios among compounds that constituted the floral scents, i.e. increased the signal for pollinators, but also importantly altered the signal fidelity and probability of identification by pollinators, especially for specialists with a strong reliance on species-specific floral blends

Antibacterial efficacy of Jackfruit rag extract against clinically important pathogens and validation of its antimicrobial activity in Shigella dysenteriae infected Drosophila melanogaster infection model

513-522Exploration of alternative sources of antibacterial compounds is an important and possibly an effective solution to the current challenges in antimicrobial therapy. Plant derived wastes may offer one such alternative. Here, we investigated the antibacterial property of extract derived from a part of the Jackfruit (Artocarpus heterophyllus Lam.) called ‘rag’, generally considered as fruit waste. Morpho-physical characterization of the Jackfruit rag extract (JFRE) was performed using Gas-chromatography, where peaks indicative of furfural; pentanoic acid; and hexadecanoic acid were observed. In vitro biocompatibility of JFRE was performed using the MTT assay, which showed comparable cellular viability between extract-treated and untreated mouse fibroblast cells. Agar well disc diffusion assay exhibited JFRE induced zones of inhibition for a wide variety of laboratory and clinical strains of Gram-positive and Gram-negative bacteria. Analysis of electron microscope images of bacterial cells suggests that JFRE induces cell death by disintegration of the bacterial cell wall and precipitating intracytoplasmic clumping. The antibacterial activity of the JFREs was further validated in vivo using Shigella dysenteriae infected fly model, where JFRE pre-fed flies infected with S. dysenteriae had significantly reduced mortality compared to controls. JFRE demonstrates broad antibacterial property, both in vitro and in vivo, possibly by its activity on bacterial cell wall

Volatile emissions of scented Alstroemeria genotypes are dominated by terpenes, and a myrcene synthase gene is highly expressed in scented Alstroemeria flowers

Native to South America, Alstroemeria flowers are known for their colourful tepals, and Alstroemeria hybrids are an important cut flower. However, in common with many commercial cut flowers, virtually all the commercial Alstroemeria hybrids are not scented. The cultivar ‘Sweet Laura’ is one of very few scented commercial Alstroemeria hybrids. Characterization of the volatile emission profile of these cut flowers revealed three major terpene compounds: (E)-caryophyllene, humulene (also known as α-caryophyllene), an ocimene-like compound, and several minor peaks, one of which was identified as myrcene. The profile is completely different from that of the parental scented species A. caryophyllaea. Volatile emission peaked at anthesis in both scented genotypes, coincident in cv. ‘Sweet Laura’ with the maximal expression of a putative terpene synthase gene AlstroTPS. This gene was preferentially expressed in floral tissues of both cv. ‘Sweet Laura’ and A. caryophyllaea. Characterization of the AlstroTPS gene structure from cv. ‘Sweet Laura’ placed it as a member of the class III terpene synthases, and the predicted 567 amino acid sequence placed it into the subfamily TPS-b. The conserved sequences R28(R)X8W and D321DXXD are the putative Mg2+-binding sites, and in vitro assay of AlstroTPS expressed in Escherichia coli revealed that the encoded enzyme possesses myrcene synthase activity, consistent with a role for AlstroTPS in scent production in Alstroemeria cv. ‘Sweet Laura’ flowers

The expanded tomato fruit volatile landscape

[EN] The present review aims to synthesize our present knowledge about the mechanisms implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key role in tomato flavour. The difficulties in identifiying not only genes or genomic regions but also individual target compounds for plant breeding are addressed. Ample variability in the levels of almost any volatile compound exists, not only in the populations derived from interspecific crosses but also in heirloom varieties and even in commercial hybrids. Quantitative trait loci (QTLs) for all tomato aroma volatiles have been identified in collections derived from both intraspecific and interspecific crosses with different wild tomato species and they (i) fail to co-localize with structural genes in the volatile biosynthetic pathways and (ii) reveal very little coincidence in the genomic regions characterized, indicating that there is ample opportunity to reinforce the levels of the volatiles of interest. Some of the identified genes may be useful as markers or as biotechnological tools to enhance tomato aroma. Current knowledge about the major volatile biosynthetic pathways in the fruit is summarized. Finally, and based on recent reports, it is stressed that conjugation to other metabolites such as sugars seems to play a key role in the modulation of volatile release, at least in some metabolic pathways.We wish to thank the Metabolomics facility at the IBMCP for technical assistance. AG was supported by grants from MinECO and FECYT. This work was facilitated by the European-funded COST action FA1106 QualityFruit.Rambla Nebot, JL.; Tikunov, Y.; Monforte Gilabert, AJ.; Bovy, A.; Granell Richart, A. (2014). The expanded tomato fruit volatile landscape. Journal of Experimental Botany. 65(16):4613-4623. doi:10.1093/jxb/eru128S461346236516Abegaz, E. G., Tandon, K. S., Scott, J. W., Baldwin, E. A., & Shewfelt, R. L. (2004). Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components. Postharvest Biology and Technology, 34(3), 227-235. doi:10.1016/j.postharvbio.2004.05.023Alba, J. M., Montserrat, M., & Fernández-Muñoz, R. (2008). Resistance to the two-spotted spider mite (Tetranychus urticae) by acylsucroses of wild tomato (Solanum pimpinellifolium) trichomes studied in a recombinant inbred line population. Experimental and Applied Acarology, 47(1), 35-47. doi:10.1007/s10493-008-9192-4Baldwin, E. A., Goodner, K., & Plotto, A. (2008). Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors. Journal of Food Science, 73(6), S294-S307. doi:10.1111/j.1750-3841.2008.00825.xBaldwin, E. A., Goodner, K., Plotto, A., Pritchett, K., & Einstein, M. (2004). Effect of Volatiles and their Concentration on Perception of Tomato Descriptors. Journal of Food Science, 69(8), S310-S318. doi:10.1111/j.1750-3841.2004.tb18023.xBaldwin, E. A., Scott, J. W., Shewmaker, C. K., & Schuch, W. (2000). Flavor Trivia and Tomato Aroma: Biochemistry and Possible Mechanisms for Control of Important Aroma Components. HortScience, 35(6), 1013-1022. doi:10.21273/hortsci.35.6.1013Bender, G., Hummel, T., Negoias, S., & Small, D. M. (2009). Separate signals for orthonasal vs. retronasal perception of food but not nonfood odors. Behavioral Neuroscience, 123(3), 481-489. doi:10.1037/a0015065Bezman, Y., Mayer, F., Takeoka, G. R., Buttery, R. G., Ben-Oliel, G., Rabinowitch, H. D., & Naim, M. (2003). Differential Effects of Tomato (Lycopersicon esculentumMill) Matrix on the Volatility of Important Aroma Compounds†. Journal of Agricultural and Food Chemistry, 51(3), 722-726. doi:10.1021/jf020892hButtery, R. G., Seifert, R. M., Guadagni, D. G., & Ling, L. C. (1971). Characterization of additional volatile components of tomato. Journal of Agricultural and Food Chemistry, 19(3), 524-529. doi:10.1021/jf60175a011Buttery, R. G., Takeoka, G., Teranishi, R., & Ling, L. C. (1990). Tomato aroma components: identification of glycoside hydrolysis volatiles. Journal of Agricultural and Food Chemistry, 38(11), 2050-2053. doi:10.1021/jf00101a010Buttery, R. G., Teranishi, R., Flath, R. A., & Ling, L. C. (1989). Fresh Tomato Volatiles. ACS Symposium Series, 213-222. doi:10.1021/bk-1989-0388.ch017Buttery, R. G., Teranishi, R., Ling, L. C., Flath, R. A., & Stern, D. J. (1988). Quantitative studies on origins of fresh tomato aroma volatiles. Journal of Agricultural and Food Chemistry, 36(6), 1247-1250. doi:10.1021/jf00084a030Carrari, F., Baxter, C., Usadel, B., Urbanczyk-Wochniak, E., Zanor, M.-I., Nunes-Nesi, A., … Fernie, A. R. (2006). Integrated Analysis of Metabolite and Transcript Levels Reveals the Metabolic Shifts That Underlie Tomato Fruit Development and Highlight Regulatory Aspects of Metabolic Network Behavior. Plant Physiology, 142(4), 1380-1396. doi:10.1104/pp.106.088534Causse, M., Friguet, C., Coiret, C., Lépicier, M., Navez, B., Lee, M., … Grandillo, S. (2010). Consumer Preferences for Fresh Tomato at the European Scale: A Common Segmentation on Taste and Firmness. Journal of Food Science, 75(9), S531-S541. doi:10.1111/j.1750-3841.2010.01841.xCausse, M. (2002). QTL analysis of fruit quality in fresh market tomato: a few chromosome regions control the variation of sensory and instrumental traits. Journal of Experimental Botany, 53(377), 2089-2098. doi:10.1093/jxb/erf058Chen, G., Hackett, R., Walker, D., Taylor, A., Lin, Z., & Grierson, D. (2004). Identification of a Specific Isoform of Tomato Lipoxygenase (TomloxC) Involved in the Generation of Fatty Acid-Derived Flavor Compounds. Plant Physiology, 136(1), 2641-2651. doi:10.1104/pp.104.041608Du, X., Finn, C. E., & Qian, M. C. (2010). Bound Volatile Precursors in Genotypes in the Pedigree of ‘Marion’ Blackberry (RubusSp.). Journal of Agricultural and Food Chemistry, 58(6), 3694-3699. doi:10.1021/jf9034089Floss, D. S., & Walter, M. H. (2009). Role of carotenoid cleavage dioxygenase 1 (CCD1) in apocarotenoid biogenesis revisited. Plant Signaling & Behavior, 4(3), 172-175. doi:10.4161/psb.4.3.7840Gardner, H. W., Grove, M. J., & Salch, Y. P. (1996). Enzymic Pathway to Ethyl Vinyl Ketone and 2-Pentenal in Soybean Preparations. Journal of Agricultural and Food Chemistry, 44(3), 882-886. doi:10.1021/jf950509rGoff, S. A. (2006). Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value? Science, 311(5762), 815-819. doi:10.1126/science.1112614González-Mas, M. C., Rambla, J. L., Alamar, M. C., Gutiérrez, A., & Granell, A. (2011). Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species. PLoS ONE, 6(7), e22016. doi:10.1371/journal.pone.0022016Goulet, C., Mageroy, M. H., Lam, N. B., Floystad, A., Tieman, D. M., & Klee, H. J. (2012). Role of an esterase in flavor volatile variation within the tomato clade. Proceedings of the National Academy of Sciences, 109(46), 19009-19014. doi:10.1073/pnas.1216515109Granell, A., & Rambla, J. L. (2013). Biosynthesis of Volatile Compounds. The Molecular Biology and Biochemistry of Fruit Ripening, 135-161. doi:10.1002/9781118593714.ch6Guadagni, D. G., Buttery, R. G., & Okano, S. (1963). Odour thresholds of some organic compounds associated with food flavours. Journal of the Science of Food and Agriculture, 14(10), 761-765. doi:10.1002/jsfa.2740141014Hemmerlin, A., Hoeffler, J.-F., Meyer, O., Tritsch, D., Kagan, I. A., Grosdemange-Billiard, C., … Bach, T. J. (2003). Cross-talk between the Cytosolic Mevalonate and the Plastidial Methylerythritol Phosphate Pathways in Tobacco Bright Yellow-2 Cells. Journal of Biological Chemistry, 278(29), 26666-26676. doi:10.1074/jbc.m302526200Howe, G. A., Lee, G. I., Itoh, A., Li, L., & DeRocher, A. E. (2000). Cytochrome P450-Dependent Metabolism of Oxylipins in Tomato. Cloning and Expression of Allene Oxide Synthase and Fatty Acid Hydroperoxide Lyase. Plant Physiology, 123(2), 711-724. doi:10.1104/pp.123.2.711Ilg, A., Beyer, P., & Al-Babili, S. (2008). Characterization of the rice carotenoid cleavage dioxygenase 1 reveals a novel route for geranial biosynthesis. FEBS Journal, 276(3), 736-747. doi:10.1111/j.1742-4658.2008.06820.xKlee, H. J. (2010). Improving the flavor of fresh fruits: genomics, biochemistry, and biotechnology. New Phytologist, 187(1), 44-56. doi:10.1111/j.1469-8137.2010.03281.xKlee, H. J., & Giovannoni, J. J. (2011). Genetics and Control of Tomato Fruit Ripening and Quality Attributes. Annual Review of Genetics, 45(1), 41-59. doi:10.1146/annurev-genet-110410-132507Klee, H. J., & Tieman, D. M. (2013). Genetic challenges of flavor improvement in tomato. Trends in Genetics, 29(4), 257-262. doi:10.1016/j.tig.2012.12.003Koeduka, T., Fridman, E., Gang, D. R., Vassao, D. G., Jackson, B. L., Kish, C. M., … Pichersky, E. (2006). Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester. Proceedings of the National Academy of Sciences, 103(26), 10128-10133. doi:10.1073/pnas.0603732103Kovács, K., Fray, R. G., Tikunov, Y., Graham, N., Bradley, G., Seymour, G. B., … Grierson, D. (2009). Effect of tomato pleiotropic ripening mutations on flavour volatile biosynthesis. Phytochemistry, 70(8), 1003-1008. doi:10.1016/j.phytochem.2009.05.014Kochevenko, A., Araújo, W. L., Maloney, G. S., Tieman, D. M., Do, P. T., Taylor, M. G., … Fernie, A. R. (2012). Catabolism of Branched Chain Amino Acids Supports Respiration but Not Volatile Synthesis in Tomato Fruits. Molecular Plant, 5(2), 366-375. doi:10.1093/mp/ssr108KURODA, H., OSHIMA, T., KANEDA, H., & TAKASHIO, M. (2005). Identification and Functional Analyses of Two cDNAs That Encode Fatty Acid 9-/13-Hydroperoxide Lyase (CYP74C) in Rice. Bioscience, Biotechnology, and Biochemistry, 69(8), 1545-1554. doi:10.1271/bbb.69.1545Lê, S., & Ledauphin, S. (2006). You like tomato, I like tomato: Segmentation of consumers with missing values. Food Quality and Preference, 17(3-4), 228-233. doi:10.1016/j.foodqual.2005.08.001Lengard, V., & Kermit, M. (2006). 3-Way and 3-block PLS regressions in consumer preference analysis. Food Quality and Preference, 17(3-4), 234-242. doi:10.1016/j.foodqual.2005.05.005Lewinsohn, E., Sitrit, Y., Bar, E., Azulay, Y., Meir, A., Zamir, D., & Tadmor, Y. (2005). Carotenoid Pigmentation Affects the Volatile Composition of Tomato and Watermelon Fruits, As Revealed by Comparative Genetic Analyses. Journal of Agricultural and Food Chemistry, 53(8), 3142-3148. doi:10.1021/jf047927tLiavonchanka, A., & Feussner, I. (2006). Lipoxygenases: Occurrence, functions and catalysis. Journal of Plant Physiology, 163(3), 348-357. doi:10.1016/j.jplph.2005.11.006Mageroy, M. H., Tieman, D. M., Floystad, A., Taylor, M. G., & Klee, H. J. (2011). A Solanum lycopersicum catechol-O-methyltransferase involved in synthesis of the flavor molecule guaiacol. The Plant Journal, 69(6), 1043-1051. doi:10.1111/j.1365-313x.2011.04854.xMaloney, G. S., Kochevenko, A., Tieman, D. M., Tohge, T., Krieger, U., Zamir, D., … Klee, H. J. (2010). Characterization of the Branched-Chain Amino Acid Aminotransferase Enzyme Family in Tomato. Plant Physiology, 153(3), 925-936. doi:10.1104/pp.110.154922Marilley, L. (2004). Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains. International Journal of Food Microbiology, 90(2), 139-159. doi:10.1016/s0168-1605(03)00304-0Marlatt, C., Ho, C. T., & Chien, M. (1992). Studies of aroma constituents bound as glycosides in tomato. Journal of Agricultural and Food Chemistry, 40(2), 249-252. doi:10.1021/jf00014a016Mathieu, S., Cin, V. D., Fei, Z., Li, H., Bliss, P., Taylor, M. G., … Tieman, D. M. (2008). Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition. Journal of Experimental Botany, 60(1), 325-337. doi:10.1093/jxb/ern294Matsui, K. (2006). Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism. Current Opinion in Plant Biology, 9(3), 274-280. doi:10.1016/j.pbi.2006.03.002Matsui, K., Kurishita, S., Hisamitsu, A., & Kajiwara, T. (2000). A lipid-hydrolysing activity involved in hexenal formation. Biochemical Society Transactions, 28(6), 857-860. doi:10.1042/bst0280857Matsui, K., Ujita, C., Fujimoto, S., Wilkinson, J., Hiatt, B., Knauf, V., … Feussner, I. (2000). Fatty acid 9- and 13-hydroperoxide lyases from cucumber1. FEBS Letters, 481(2), 183-188. doi:10.1016/s0014-5793(00)01997-9Mita, G., Quarta, A., Fasano, P., De Paolis, A., Di Sansebastiano, G. P., Perrotta, C., … Santino, A. (2005). Molecular cloning and characterization of an almond 9-hydroperoxide lyase, a new CYP74 targeted to lipid bodies*. Journal of Experimental Botany, 56(419), 2321-2333. doi:10.1093/jxb/eri225Moummou, H., Tonfack, L. B., Chervin, C., Benichou, M., Youmbi, E., Ginies, C., … van der Rest, B. (2012). Functional characterization of SlscADH1, a fruit-ripening-associated short-chain alcohol dehydrogenase of tomato. Journal of Plant Physiology, 169(15), 1435-1444. doi:10.1016/j.jplph.2012.06.007Nagegowda, D. A. (2010). Plant volatile terpenoid metabolism: Biosynthetic genes, transcriptional regulation and subcellular compartmentation. FEBS Letters, 584(14), 2965-2973. doi:10.1016/j.febslet.2010.05.045Negoias, S., Visschers, R., Boelrijk, A., & Hummel, T. (2008). New ways to understand aroma perception. Food Chemistry, 108(4), 1247-1254. doi:10.1016/j.foodchem.2007.08.030Noordermeer, M. A., Veldink, G. A., & Vliegenthart, J. F. . (1999). Alfalfa contains substantial 9-hydroperoxide lyase activity and a 3Z :2E -enal isomerase. FEBS Letters, 443(2), 201-204. doi:10.1016/s0014-5793(98)01706-2Ortiz-Serrano, P., & Gil, J. V. (2007). Quantitation of Free and Glycosidically Bound Volatiles in and Effect of Glycosidase Addition on Three Tomato Varieties (Solanum lycopersicumL.). Journal of Agricultural and Food Chemistry, 55(22), 9170-9176. doi:10.1021/jf0715673Ortiz-Serrano, P., & Gil, J. V. (2010). Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicumL.) during Ripening. Journal of Agricultural and Food Chemistry, 58(2), 1106-1114. doi:10.1021/jf903366rOrzaez, D., Medina, A., Torre, S., Fernández-Moreno, J. P., Rambla, J. L., Fernández-del-Carmen, A., … Granell, A. (2009). A Visual Reporter System for Virus-Induced Gene Silencing in Tomato Fruit Based on Anthocyanin Accumulation. Plant Physiology, 150(3), 1122-1134. doi:10.1104/pp.109.139006Piombino, P., Sinesio, F., Moneta, E., Cammareri, M., Genovese, A., Lisanti, M. T., … Grandillo, S. (2013). Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking. Food Research International, 50(1), 409-419. doi:10.1016/j.foodres.2012.10.033Rick, C. M., Uhlig, J. W., & Jones, A. D. (1994). High alpha-tomatine content in ripe fruit of Andean Lycopersicon esculentum var. cerasiforme: developmental and genetic aspects. Proceedings of the National Academy of Sciences, 91(26), 12877-12881. doi:10.1073/pnas.91.26.12877Sánchez, G., Besada, C., Badenes, M. L., Monforte, A. J., & Granell, A. (2012). A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit. PLoS ONE, 7(6), e38992. doi:10.1371/journal.pone.0038992Simkin, A. J., Schwartz, S. H., Auldridge, M., Taylor, M. G., & Klee, H. J. (2004). The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles β-ionone, pseudoionone, and geranylacetone. The Plant Journal, 40(6), 882-892. doi:10.1111/j.1365-313x.2004.02263.xSinesio, F., Cammareri, M., Moneta, E., Navez, B., Peparaio, M., Causse, M., & Grandillo, S. (2010). Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers. Journal of Food Science, 75(1), S55-S67. doi:10.1111/j.1750-3841.2009.01424.xSpeirs, J., Lee, E., Holt, K., Yong-Duk, K., Steele Scott, N., Loveys, B., & Schuch, W. (1998). Genetic Manipulation of Alcohol Dehydrogenase Levels in Ripening Tomato Fruit Affects the Balance of Some Flavor Aldehydes and Alcohols. Plant Physiology, 117(3), 1047-1058. doi:10.1104/pp.117.3.1047Tadmor, Y., Fridman, E., Gur, A., Larkov, O., Lastochkin, E., Ravid, U., … Lewinsohn, E. (2002). Identification ofmalodorous, a Wild Species Allele Affecting Tomato Aroma That Was Selected against during Domestication. Journal of Agricultural and Food Chemistry, 50(7), 2005-2009. doi:10.1021/jf011237xTandon, K. S., Baldwin, E. A., Scott, J. W., & Shewfelt, R. L. (2003). Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor. Journal of Food Science, 68(7), 2366-2371. doi:10.1111/j.1365-2621.2003.tb05774.xTieman, D., Bliss, P., McIntyre, L. M., Blandon-Ubeda, A., Bies, D., Odabasi, A. Z., … Klee, H. J. (2012). The Chemical Interactions Underlying Tomato Flavor Preferences. Current Biology, 22(11), 1035-1039. doi:10.1016/j.cub.2012.04.016Tieman, D. M., Loucas, H. M., Kim, J. Y., Clark, D. G., & Klee, H. J. (2007). Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol. Phytochemistry, 68(21), 2660-2669. doi:10.1016/j.phytochem.2007.06.005Tieman, D., Taylor, M., Schauer, N., Fernie, A. R., Hanson, A. D., & Klee, H. J. (2006). Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde. Proceedings of the National Academy of Sciences, 103(21), 8287-8292. doi:10.1073/pnas.0602469103Tieman, D. M., Zeigler, M., Schmelz, E. A., Taylor, M. G., Bliss, P., Kirst, M., & Klee, H. J. (2006). Identification of loci affecting flavour volatile emissions in tomato fruits. Journal of Experimental Botany, 57(4), 887-896. doi:10.1093/jxb/erj074Tieman, D., Zeigler, M., Schmelz, E., Taylor, M. G., Rushing, S., Jones, J. B., & Klee, H. J. (2010). Functional analysis of a tomato salicylic acid methyl transferase and its role in synthesis of the flavor volatile methyl salicylate. The Plant Journal, 62(1), 113-123. doi:10.1111/j.1365-313x.2010.04128.xTikunov, Y. M., de Vos, R. C. H., González Paramás, A. M., Hall, R. D., & Bovy, A. G. (2009). A Role for Differential Glycoconjugation in the Emission of Phenylpropanoid Volatiles from Tomato Fruit Discovered Using a Metabolic Data Fusion Approach. Plant Physiology, 152(1), 55-70. doi:10.1104/pp.109.146670Tikunov, Y., Lommen, A., de Vos, C. H. R., Verhoeven, H. A., Bino, R. J., Hall, R. D., & Bovy, A. G. (2005). A Novel Approach for Nontargeted Data Analysis for Metabolomics. Large-Scale Profiling of Tomato Fruit Volatiles. Plant Physiology, 139(3), 1125-1137. doi:10.1104/pp.105.068130Tikunov, Y. M., Molthoff, J., de Vos, R. C. H., Beekwilder, J., van Houwelingen, A., van der Hooft, J. J. J., … Bovy, A. G. (2013). NON-SMOKY GLYCOSYLTRANSFERASE1 Prevents the Release of Smoky Aroma from Tomato Fruit. The Plant Cell, 25(8), 3067-3078. doi:10.1105/tpc.113.114231Tzin, V., Rogachev, I., Meir, S., Moyal Ben Zvi, M., Masci, T., Vainstein, A., … Galili, G. (2013). Tomato fruits expressing a bacterial feedback-insensitive 3-deoxy-d-arabino-heptulosonate 7-phosphate synthase of the shikimate pathway possess enhanced levels of multiple specialized metabolites and upgraded aroma. Journal of Experimental Botany, 64(14), 4441-4452. doi:10.1093/jxb/ert250Ursem, R., Tikunov, Y., Bovy, A., van Berloo, R., & van Eeuwijk, F. (2008). A correlation network approach to metabolic data analysis for tomato fruits. Euphytica, 161(1-2), 181-193. doi:10.1007/s10681-008-9672-yVancanneyt, G., Sanz, C., Farmaki, T., Paneque, M., Ortego, F., Castanera, P., & Sanchez-Serrano, J. J. (2001). Hydroperoxide lyase depletion in transgenic potato plants leads to an increase in aphid performance. Proceedings of the National Academy of Sciences, 98(14), 8139-8144. doi:10.1073/pnas.141079498Vogel, J. T., Tan, B.-C., McCarty, D. R., & Klee, H. J. (2008). The Carotenoid Cleavage Dioxygenase 1 Enzyme Has Broad Substrate Specificity, Cleaving Multiple Carotenoids at Two Different Bond Positions. Journal of Biological Chemistry, 283(17), 11364-11373. doi:10.1074/jbc.m710106200Vogel, J. T., Tieman, D. M., Sims, C. A., Odabasi, A. Z., Clark, D. G., & Klee, H. J. (2010). Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum). Journal of the Science of Food and Agriculture, 90(13), 2233-2240. doi:10.1002/jsfa.4076Walter, M. H., Floss, D. S., & Strack, D. (2010). Apocarotenoids: hormones, mycorrhizal metabolites and aroma volatiles. Planta, 232(1), 1-17. doi:10.1007/s00425-010-1156-3Zanor, M. I., Rambla, J.-L., Chaïb, J., Steppa, A., Medina, A., Granell, A., … Causse, M. (2009). Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents. Journal of Experimental Botany, 60(7), 2139-2154. doi:10.1093/jxb/erp086Zhang, B., Chen, K., Bowen, J., Allan, A., Espley, R., Karunairetnam, S., & Ferguson, I. (2006). Differential expression within the LOX gene family in ripening kiwifruit. Journal of Experimental Botany, 57(14), 3825-3836. doi:10.1093/jxb/erl151Zorrilla-Fontanesi, Y., Rambla, J.-L., Cabeza, A., Medina, J. J., Sánchez-Sevilla, J. F., Valpuesta, V., … Amaya, I. (2012). Genetic Analysis of Strawberry Fruit Aroma and Identification of O-Methyltransferase FaOMT as the Locus Controlling Natural Variation in Mesifurane Content. Plant Physiology, 159(2), 851-870. doi:10.1104/pp.111.18831