Green ripe fruit in tomato: unraveling the genetic tapestry from cultivated to wild varieties

Abstract

Fruit color, a significant consumer trait, is governed by a complex interplay of pigments and mutations in the carotenoid biosynthesis pathway. The down-regulation of three fruit color-related genes, SlSGR1, SlPSY1, and SlMYB12, results in green fruit at maturity in tomato. Using a green ripe tomato cultivar (Lvbaoshi or Emerald) and several wild tomato species, Cui et al. (2024) identified a 603 bp deletion in the SlMYB12 promoter, a splicing disruption in SlSGR1, and a retrotransposon insertion in SlPSY1, leading to green ripe fruit in Lvbaoshi tomato. The study provides novel insights into a unique regulatory mechanism that governs fruit color in both cultivated and wild tomato species.