Fruit flavor and nutritional characteristics are key quality traits and ones of the main factors
influencing consumer preference. Central carbon metabolism, also known as primary …

Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises
eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and …

A large-scale metabolic quantitative trait loci (mQTL) analysis was performed on the well-
characterized Solanum pennellii introgression lines to investigate the genomic regions …

Vitamin E (VTE) content is a low heritability nutritional trait for which the genetic
determinants are poorly understood. Here, we focus on a previously detected major tomato …

During the last decade, knowledge about BBX proteins has greatly increased. Genome-wide
studies identified the BBX gene family in several ornamental, industry, and food crops; …

Commercialization of agricultural products, including seeds and its derived products,
represents an important economic source for develo** countries. Natural colorants …

Nitric oxide (NO) has been implicated as part of the ripening regulatory network in fleshy
fruits. However, very little is known about the simultaneous action of NO on the network of …

In a changing environment, plants need to cope with the impact of rising temperatures
together with high light intensity. Here, we used lipidomics in the tomato model system to …

Senescence is the process that marks the end of a leaf's lifespan. As it progresses, the
massive macromolecular catabolism dismantles the chloroplasts and, consequently …

Several epidemiological studies have demonstrated that high vitamin E intakes are related
to a reduced risk of non-communicable diseases, while other dietary antioxidants are not …