Influence of Cultivar Selection and Horticultural Practices on Tomato Fruit Color, Flavor, and Nutritional Value

Abstract

Tomato (Solanum lycopersicum L.) fruit quality defined by color, flavor, and nutritional value is a multigenic trait influenced by complex genotype-environment (GxE) interactions. Historical breeding has prioritized yield and shelf-life, often at the expense of sensory and nutritional attributes, leading to a "dilution effect" in commercial cultivars. This review explores the genetic foundations of quality traits, including key loci (LIN5 and SlCDPK27 for sugars, FUL1/FUL2 for ripening) and CRISPR-enabled enhancements that increase sugar content without yield penalties. Environmentally sensitive traits like lycopene and volatiles are modulated by precision horticulture, such as moderate deficit irrigation (boosting sugars by up to 86% and carotenoids), temperature management, and biological fertilization. Integrated approaches combining omics-driven breeding with targeted practices offer pathways to stable, high-quality varieties. Future directions emphasize predictive GxE models, long-term soil health studies, and biofortification to meet consumer demands for flavorful, nutrient-rich tomatoes in changing climates.