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A chemical genetic roadmap to improved tomato flavor

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Science  27 Jan 2017:
Vol. 355, Issue 6323, pp. 391-394
DOI: 10.1126/science.aal1556

Article Information

vol. 355 no. 6323 391-394

PubMed: 
Print ISSN: 
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History: 
  • Received for publication October 6, 2016
  • Accepted for publication December 22, 2016

Author Information

  1. Denise Tieman1,2,*,
  2. Guangtao Zhu1,3,*,
  3. Marcio F. R. Resende Jr.4,
  4. Tao Lin1,3,
  5. Cuong Nguyen2,
  6. Dawn Bies2,
  7. Jose Luis Rambla5,
  8. Kristty Stephanie Ortiz Beltran5,
  9. Mark Taylor2,
  10. Bo Zhang2,
  11. Hiroki Ikeda2,
  12. Zhongyuan Liu2,
  13. Josef Fisher6,
  14. Itay Zemach6,
  15. Antonio Monforte5,
  16. Dani Zamir6,
  17. Antonio Granell5,
  18. Matias Kirst7,
  19. Sanwen Huang1,3,,
  20. Harry Klee1,2,
  1. 1Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, No. 7, Pengfei Road, Dapeng District, Shenzhen 518124, China.
  2. 2Horticultural Sciences, Plant Innovation Center, University of Florida, Post Office Box 110690, Gainesville, FL 32611, USA.
  3. 3Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Beijing 100081, China.
  4. 4RAPiD Genomics, 747 SW 2nd Avenue, Gainesville, FL 32601, USA.
  5. 5Instituto de Biología Molecular y Celular de Plantas (Consejo Superior de Investigaciones Científicas–Universitat Politècnica de València), València, Spain.
  6. 6Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel.
  7. 7School of Forest Resources and Conservation, Genetics Institute, University of Florida, Gainesville, FL 32611, USA.
  1. Corresponding author. Email: huangsanwen{at}caas.cn (S.H.); hjklee{at}ufl.edu (H.K.)
  1. * These authors contributed equally to this work.

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