Genetic and Environmental Factors Underlying the Flavor and Color Profiles of Vegetables

The flavor and color profiles of vegetables are crucial in determining their nutritional value, health benefits, taste, and visual appeal. The genomic characteristics of plants control these traits. Components such as sugars, organic acids, amino acids, phenolic compounds, and essential oils, as well as color pigments like anthocyanin, chlorophyll, carotenoid, and betalain, are synthesized in plants based on their genetic structure. Environmental factors like temperature, water, light, and soil can affect the production and intensity of these components. Long-term environmental changes, such as climate change, can significantly alter the dynamics of these components. This comprehensive review focuses on the genetic and environmental interactions underlying the flavor and color profiles of vegetables, with particular emphasis on the analysis of quantitative trait loci (QTL) associated with these traits. The article discusses the identification of genes that regulate taste and color in vegetables and how these genes have been localized in QTL mapping studies. It also discusses the influence of environmental factors on taste and color, as well as gene–environment interactions. Furthermore, it focuses on how this information can be used to improve plant breeding and sustainable agriculture and emphasizes that data from QTL analyses provide valuable insights into the integration of genetic and environmental approaches to improve vegetable quality and meet consumer preferences. In conclusion, the review aims to be a valuable resource for both researchers and professionals interested in the genetic and environmental aspects of taste and color in vegetables.