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Photo: Harry Klee. Renowned tomato flavor expert and molecular biologist Harry Klee presented the ARS B.Y. Morrison Memorial Lecture today at the ASHS annual meeting. Photo courtesy of UF/IFAS.For further reading
The Search for What Makes a Tasty Tomato
Recipe for Flavorful Tomatoes: Heat Before Chilling
Flavor Secrets of Hass Avocados Probed Klee Delivers 2015 ARS B.Y. Morrison Memorial Lecture at ASHS Annual Conference By Kim Kaplan August 5, 2015 "A Different Approach to Plant Breeding: Integrating Consumers with Genetics" is the title of Harry J. Klee's 2015 Agricultural Research Service (ARS) B.Y. Morrison Memorial Lecture, which he delivered today at the American Society for Horticultural Science (ASHS) annual conference. Klee, who is the Lyle C. Dickman chair for plant improvement in the Department of Horticultural Sciences at the University of Florida, could be called the trustee of true tomato taste. One of his major accomplishments is establishing a "consumer-assisted" breeding program dedicated to improving tomato flavor. This program starts with finding out what consumers want in a tomato and then systematically works back from those desires to determine the chemical composition and then the biochemistry that provides it. Ultimately, the aim is to find the genes that control how the plant makes what consumers want. The B.Y. Morrison Memorial Lecture series was established in 1968 by ARS to honor the memory of Benjamin Y. Morrison (1891-1966), to recognize scientists who have made outstanding contributions to horticulture and other environmental sciences, to encourage the use of these sciences, and to stress the urgency of preserving and enhancing natural beauty. Morrison was a pioneer in horticulture and the first director of the U.S. National Arboretum in Washington, DC. Klee's large-scale genomics approaches for improving tomato flavor initially focused on varieties for the home garden market and then expanded into commercial germplasm. He now has access to more than 300 complete tomato genome sequences responsible for aspects of flavor, a number of them are the result of a major collaboration with researchers in China. ARS is the U.S. Department of Agriculture's (USDA) principal intramural scientific research agency.


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