Transcriptomic analysis during fruit ripening of cherry tomato. Transcriptomic analysis during fruit ripening of cherry tomato (Solanum lycopersicum var. cerasiforme)

Insights into flavor formation during fruit ripening can guide the development of breeding strategies that balance consumer and producer needs. Cherry tomatoes possess a distinctive taste, yet research on quality formation is limited. Here, we performed transcriptomic analysis of cherry tomatoes to investigate the mechanisms underlying flavor formation during ripening. We selected the Yu-nu cultivar as the material due to its widespread cultivation in south-east China, as well as its reputation for high yield, medium firmness, and intense flavor. Considering the growth pattern and flavor changes, fruit samples at the mature green (MG), pink (Pk), and red ripe (RR) stages were collected for analysis