Biofortification is an upcoming, promising, cost-effective, and sustainable technique of
delivering micronutrients to a population that has limited access to diverse diets and other …

Background Fruits are vital food resources as they are loaded with bioactive compounds
varying with different stages of ripening. As the fruit ripens, a dynamic color change is …

Humans heavily rely on dozens of domesticated plant species that have been further
improved through intensive breeding. To evaluate how breeding changed the tomato fruit …

Anthocyanins are the phenolic compounds responsible for coloring pigments in fruits and
vegetables. Anthocyanins offer a wide range of health benefits to human health. Their scope …

Wild tomato species represent a rich gene pool for numerous desirable traits lost during
domestication. Here, we exploited an introgression population representing wild desert …

Fruit color is an important horticultural trait, which greatly affects consumer preferences. In
tomato, fruit color is determined by the accumulation of different pigments, such as …

Flavonoids are a signature class of secondary metabolites formed from a relatively simple
collection of scaffolds. They are extensively decorated by chemical reactions including …

Genetic manipulation of genes to upregulate specific branches of metabolic pathways is a
method that is commonly used to improve fruit quality. However, the use of a single gene to …

A diet rich in vegetables has been associated with a reduced risk of many diseases related
to aging and modern lifestyle. Over the past several decades, many researches have …

Imported from the Andean region to Europe in the 16th century, today tomato is widespread
throughout the world and represents the most economically important vegetable crop …