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Abstract
The instrumentation required for objective evaluation of flavor has been available for only a decade and a half. Most information on the chemistry of flavor has accumulated within the past 5 years. There have been few studies on intercultivar variation of compounds important to flavor. Because an appreciation of the physiology of flavor and an understanding of flavor chemistry are basic to the genetics of flavor, it seems appropriate to discuss briefly these topics.
Abstract
Chrysanthemum morifolium Ramat. cv. Sunny Mandalay plants were grown in hardwood bark media amended with various levels of insoluble poly (ethylene oxide) (Viterra Hydrogel, VH). Plants grown in rates ranging from 57–454 g/0.03 m3 required less watering, had increased shelf life, and exhibited no phytotoxicity.
Abstract
Growth of Chrysanthemum morifolium Ramat was evaluated in ground pine bark:sand mixes; a soil:peat:perlite mix; and commercially mixed media. Flowering stem:dry weight of plants grown in barkrsand (3:1 or 2:1, by volume) were comparable to commercial mixes but 100% pine bark or soil:peat:perlite significantly reduced plant height and flowering stem dry weight.
Abstract
This article provides a short-short course in gas chromatography, beginning with principles and ending with procedures for separations in the major classes of compounds of interest to horticulturists.
Abstract
The volatile compounds of tomato cultivars ‘Campbell 146’ and ‘Campbell 1327’ were studied by gas-liquid chromatography. Heritable concentration differences were found for 3 compounds identified by retention time and infrared spectroscopy as 2-isobutylthiazole, methyl salicylate and eugenol. Investigation of concentrations and flavor thresholds indicated that they probably contribute to tomato flavor.
A study of the inheritance of the 3 compounds indicated that 2-isobutylthiazole concentration was determined by a single gene with additive effects. Concentrations of methyl salicylate and eugenol were determined by single genes closely linked in the coupling phase, with dominance for low concentration.
Abstract
Investigation of the polyene-carotene and volatile compound content of tomatoes showed that there is a high correlation between the following relationships: Geranylacetone and farnesal with phytofluene plus 2 ζ-carotene plus neurosporene: 6-methylhept-5-en-2-one and citral with neurosporene plus 2 lycopene plus 2 prolycopene plus γ-carotene plus δ-carotene: β-ionone with γ-carotene plus 2 β-carotene plus α-carotene; α-ionone with δ-carotene plus α-carotene. Also, there appears to be a relationship between farnesylacetone and 2 phytoene plus phytofluene. The basis for establishing these relationships was oxidation of the polyene-carotenes at the first conjugated diene bonds. These relationships may exist because the volatile compounds result from oxidation of the polyene-carotenes.
Abstract
There is continual change in the acidity of tomato fruits during development and maturation. The concn increases during development and reaches a maximum near incipient color, then decreases until well beyond maturity. The inheritance of citrate and malate concn in ‘Tondo Liscio’ (TL) and PI 263713 (PI) is controlled by a single gene for each compound. The dominant alleles, which were linked in the coupling phase in PI, condition a high concn of citrate and a low concn of malate. Recombination was about 18%. Study of divergent tomato accessions indicated that there are factors which condition higher and lower concn of citrate than the range delimited by TL and PI. There appears to be more than one malate factor controlling higher concn, but many tomato accessions are similar to the dominant low parent (PI). Current evidence indicates that there is no practical reason to breed for a specific citrate/malate ratio.
Abstract
Flavor evaluation studies with ‘Campbell 146’ and ‘Campbell 1327’ indicated that 2-isobutylthiazole concn and solids/acid ratio are important to the flavor difference between these 2 cultivars.
Fifty-five tomato lines from divergent sources were analyzed to study relationships among components contributing to quality variation. There were highly significant correlations among major components contributing to solids. As total solids increased, the proportion of reducing sugars, the predominant organic compounds, increased. Despite a highly significant negative correlation between pH and titratable acidity, there was a wide range in the [H+]/titratable acidity ratio. The data indicate that differential buffering is primarily responsible for this variation and that phosphate content of the fruit is a prime factor in differential buffering. Citrate, but not malate, concn was correlated with titratable acidity.
The rulings that utility patents can be granted for plant varieties has had a profound effect on the research agendas of seed companies. Although there is confusion on utility patents, most major seed companies are concerned about how they will affect their competitive position. Strategic alliances are common; these may involve a seed company (germplasm resources) and a biotechnology company (gene constructs). Licensing agreements are frequently used to access new technologies and genes. Material transfer agreements are being used to access genes for proof of concept studies. Commercial agreements have thus far been elusive. Seed companies strongly favor revision of the Plant Variety Protection Act to conform to the 1991 International Union for the Protection of New Varieties of Plants (UPOV) Convention.