Detailed information about module 1
Module 1 - Organoleptic Quality: Biological Bases of Tomato Fruit and Potato Tuber Quality Percived by Consumers
|Module leader: Mathilde Causse
|Module 1 is devoted to the analysis of the biological bases of organoleptic quality traits perceived by consumers. An important issue addressed by this Module is to get better knowledge of the preference of European consumers with respect to tomato. This will provide the bases for a suitable improvement of the fruit quality and for the diversification of this product. Furthermore, the European dimension of the exchanges of seed varieties and of the market justifies addressing the question at a European level. In addition a discussion of what constitutes the ‘quality’ of tomatoes at the consumer level needs to be addressed by taken into account the use of the tomatoes in the different parts and cultures throughout the EU.|
|Sensory perception of fruit quality by consumers is related to a set of components, including visual aspect (related to fruit size, shape and colour), to the flavour (sweetness, sourness), to the aromas (more than 400 aromas have been identified in tomato) and to the texture (firmness, mealiness, juiciness). These components are established during fruit development with different key stages per component. For instance, fruit size and composition in sugars and acids strongly depend on the early stages, during which cell number and size are established and the carbon reserves accumulate. Aroma and texture parameters depend on the events happening during and after ripening. Understanding the major genetic and physiological regulations of fruit size and fruit composition will allow the identification of key mechanisms and genes that can be targeted for breeding tomato fruits with desirable fruit size and fruit quality for consumer and producer needs.
Workpackages in this module:
WP 1.1: Characterization of consumer expectations facing tomato diversity at the European level.
Workpackage leader: Mathilde Causse
WP 1.2: Relationship between tomato early fruit development and primary fruit compositionWorkpackage leader: Christophe Rothan
WP 1.3: Molecular basis of volatile compounds in potato and tomato and impact on fruit ripening.Workpackage leader: Arnaud Bovy
WP 1.4: Unravelling the molecular mechanisms of tomato texture related to post-harvest quality.Workpackage leader: Graham Seymour