Ranjit Barbole

Abstract Tomato is the highest value fruit and vegetable crop worldwide, yet produces α-tomatine, a renowned toxic and bitter-tasting anti-nutritional steroidal glycoalkaloid (SGA) involved in plant defense. A suite of modifications during tomato fruit maturation and ripening converts α-tomatine to the non-bitter and less toxic Esculeoside A. This important metabolic shift prevents bitterness and toxicity in ripe tomato fruit.

Author notes Prashant D. Sonawane Present address: Department of Natural Product Biosynthesis, Max-Planck Institute for Chemical Ecology, Jena, Germany These authors contributed equally: Paula Berman, Luis Alejandro de Haro, Adam Jozwiak.

Corrigendum to New Phytologist 234 (2022), 1394–1410, doi: 10.1111/nph.18064. Since its publication, the authors of Sonawane et al. (2022) have identified an error in the author affiliations listed in the article. The author Ashok P. Giri was listed in the original article as being associated with affiliations 2 and 3 noted above.