Researchers identify genetic tools to restore flavor to commercial tomatoes

An international team of researchers, including plant geneticist Esther van der Knaap from the University of Georgia, identified genetic markers that can help restore flavor to modern commercial tomatoes.

The team published their findings in the Proceedings of the National Academy of Sciences after analyzing the chemistry and genetics of 558 distinct tomato varieties and wild relatives.

The study tracked the evolutionary journey of tomatoes from their wild origins in South America through domestication in Central America to modern commercial varieties. Researchers found that modern breeding has reduced the sugar-to-acid ratios and desirable flavor compounds in commercial tomatoes because breeders prioritized traits like high yield, long shelf life, and disease resistance. The team identified 337 genetic associations tied to sugars, acids, and flavor compounds.

A key discovery was the Sl-LIP100 gene, which produces compounds that provide fresh, green, and fruity notes. While a beneficial version of this gene first appeared in Ecuador and became common during early cultivation, modern breeding programs lost this version while selecting for other industrial traits. The researchers demonstrated that the Sl-LIP100 gene acts as a lipase enzyme that breaks down fats into flavor-related volatiles.

By identifying these specific genetic tools, the team provided a roadmap for breeders to use marker-assisted breeding or gene editing to combine high-performing commercial traits with the superior flavor found in heirloom and wild varieties.