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Recently, the research group of Wang Qiaomei from the School of Agriculture and Biotechnology of Zhejiang University published a review paper entitled Carotenoid biofortification in tomato products along whole agro-food chain from field to fork in Trends in Food Science & Technology ( IF 5 =14.
The research content mainly covers ( 1 ) Breeding : creating high-quality tomato varieties from the source, systematically summarizing the functions of using classical hybrid breeding, molecular marker-assisted breeding, and metabolic engineering and gene editing technologies to optimize carotenoid composition and content ( 2 ) Preharvest : From the perspective of carotenoid metabolism regulation , the effects of appropriate cultivation measures and environmental conditions on improving carotenoids and fruit quality were clarified, and tomato was deeply explored as the largest facility vegetable in China Contained carbon reduction potential: comprehensively summarize the carbon emission reduction potential contained in tomato cultivation management measures such as moderate water control cultivation, agricultural waste fermentation for carbon dioxide enrichment, reasonable light management and green chemical control, reduce agricultural greenhouse gas emissions, and help carbon dioxide emissions.
Figure 1 Tomato carotenoid metabolism pathway throughout the entire industry chain
Based on the team's previous research on tomato carotenoid metabolism network and quality regulation, this paper comprehensively sorts out the factors affecting carotenoid biofortification in the entire agricultural food chain, and systematically summarizes the technical measures to improve tomato nutritional value and product quality in each link.
Figure 2 Green and sustainable production strategy of carotenoid biofortification in the whole tomato industry chain
Meng Fanliang , a doctoral student of Zhejiang University, and Li Yuanyuan, a master student , are the co-first authors of the paper, and Dr.
Original link:
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