Tomato Pan-Genome Makes Bringing Flavor Back Easier

Scientists have finished constructing the pan-genome for the cultivated tomato and its wild relatives, mapping almost 5,000 previously undocumented genes.

Tomatoes. Photo: Vince Lee/Unsplash

A genome is a biological map of an organism's genes and their functions. But a genome is usually of a single variety, which then acts as a reference genome for the rest of the species. This pan-genome includes all of the genes from 725 different cultivated and closely related wild tomatoes, which revealed 4,873 genes that were absent from the original reference genome.

While cultivated tomatoes have a wide range of physical and metabolic variation, there have been several severe bottlenecks during its domestication and breeding. This means today's tomatoes have a narrow genetic base.

The pan-genome helps identify what additional genes beyond the reference might be available for crop breeding and improvement.

In modern times, breeders have concentrated on traits such as yield, shelf life, disease resistance and stress tolerance, traits that have been economically important to growers.

Tomatoes are one of the most eaten vegetables—although they actually are fruit botanically—with a worldwide annual production of 182 million tons, worth more than $60 billion.

One of the most important discoveries from constructing this pan-genome is a rare form of a gene labeled TomLoxC, which mostly differs in the version of its DNA gene promoter.

The gene influences fruit flavor by catalyzing the biosynthesis of a number of lipid (fat)-involved volatiles—compounds that evaporate easily and contribute to aroma.

In addition, the researchers found a new role of TomLoxC. It also facilitates production of a group of apocarotenoids—organic chemicals derived from carotenoids including vitamin A precursors—that work as signaling molecules influencing a variety of responses in plants including environmental stresses.

The compounds also have a variety of floral and fruity odors that are important in tomato taste.

The rare version of TomLoxC was found in only 2 percent of older or heirloom cultivated large tomato varieties, although the version was present in 91 percent of currant-sized wild tomatoes, primarily Solanum pimpinellifolium, the wild predecessor of the cultivated tomato. It is becoming more common in newer varieties. (Agricultural Research Service)

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