ArticleJournal of experimental botany2014
A 13-lipoxygenase, TomloxC, is essential for synthesis of C5 flavour volatiles in tomato.
Article in Journal of experimental botany, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 72 papers, 1 of them a synthesis that pooled it.
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Who cites it
72 citing papers in PubMed, 1 synthesis or guideline pooled it, 190 citations in OpenAlex.
- Meta-analysis of genome-wide association studies provides insights into genetic control of tomato flavor.Nature communications · 2019Pooled it
- Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato.Foods (Basel, Switzerland) · 2026Article
- Genetic architecture of the tomato fruit lipidome.PNAS nexus · 2026Article
- Microbe-induced resistance involves priming of direct or indirect defenses according to the stage of herbivory.The New phytologist · 2025Article
- The aldehyde (ALD) locus controls C6-aldehyde production in kiwifruit and affects consumer perception of fruit aroma.Plant physiology · 2025Article
- Exogenous MeJA modulates postharvest tomato aroma by suppressing JAs-ethylene signaling crosstalk.Frontiers in plant science · 2025Article
- Understanding the role of oxylipins inFrontiers in plant science · 2025Review
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- The mProceedings of the National Academy of Sciences of the United States of America · 2024Article
- Lipids and Lipid-Mediated Signaling in Plant-Pathogen Interactions.International journal of molecular sciences · 2024Review
- Effects of Pelletized and Coated Organic Fertilizers on Flavor Compounds of Tomato Fruits and Leaves.Foods (Basel, Switzerland) · 2024Article
- Vegetable biology and breeding in the genomics era.Science China. Life sciences · 2023Review
- Transition to ripening in tomato requires hormone-controlled genetic reprogramming initiated in gel tissue.Plant physiology · 2023Article
- Targeted approaches to improve tomato fruit taste.Horticulture research · 2023Article
- A metabolome and transcriptome survey to tap the dynamics of fruit prolonged shelf-life and improved quality within Greek tomato germplasm.Frontiers in plant science · 2023Article
- The dissection of tomato flavor: biochemistry, genetics, and omics.Frontiers in plant science · 2023Review
- Metabolomic analysis of methyl jasmonate treatment on phytocannabinoid production inFrontiers in plant science · 2023Article
- Lipoxygenase (LOX) in Sweet and Hot Pepper (International journal of molecular sciences · 2022Article
- Influence of Peanut Varieties on the Sensory Quality of Peanut Butter.Foods (Basel, Switzerland) · 2022Review
12 more citing papers are in PubMed but not listed here.
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Authors and funding
9 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
C5 volatile compounds, derived from fatty acids, are among the most important contributors to consumer liking of fresh tomatoes. Despite their important roles in flavour, the genes responsible for C5 volatile synthesis have yet to be identified. This work shows that their synthesis is catalysed in part by a 13-lipoxygenase (LOX), TomloxC, the same enzyme responsible for synthesis of C6 volatiles. C5 synthesis is independent of hydroperoxide lyase (HPL); moreover, HPL knockdown significantly increased C5 volatile synthesis. This LOX-dependent, HPL-independent pathway functions in both fruits and leaves. Synthesis of C5 volatiles increases in leaves following mechanical wounding but does not increase in response to infection with Xanthomonas campestris pv. vesicatoria. Large reductions in C5 and C6 volatiles in antisense TomloxC knockdown plants were observed but those reductions did not alter the development of disease symptoms, indicating that these volatiles do not have an important defensive function against this bacterial pathogen.
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