Detection of QTLS Controlling Peach Fruit Acidity and Sweetness

Dirlewanger, Elisabeth; Moing, Annick; Pronier, V.; Svanella, Laurence; Guye, A.; Monet, R.; Rothan, Christophe

doi:10.17660/actahortic.1998.465.7

Cited by 8 publications

(7 citation statements)

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“…Similar correlation between glucose and fructose contents has also been reported in peach fruits (Dirlewanger et al, 1999). Glucose content was negatively correlated with sucrose content (r = À0.28, P < 0.01).…”

Section: Correlation Between Sugar and Organic Acid Contentssupporting

confidence: 86%

Comparative assessment of sugar and malic acid composition in cultivated and wild apples

et al. 2015

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Section: Correlation Between Sugar and Organic Acid Contentssupporting

confidence: 86%

Comparative assessment of sugar and malic acid composition in cultivated and wild apples

et al. 2015

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“…The sensory evaluation of the studied cultivars indicated that peaches and nectarines that were too sour were not preferred, because the aroma and taste of ‘Spring Red’ were rated as medium at best. Also an important goal in peach breeding programs is to develop less sour cultivars 18…”

Section: Resultsmentioning

confidence: 99%

Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes

et al. 2005

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Sensory attributes and chemical composition in peach and nectarine fruits of nine different cultivars were evaluated and compared. The cultivars investigated in the research were: 'Maria Marta', 'Romestar', '325 × A/8', '224 × A/13', 'V × S/4', 'Bea', 'Maria Aurelia', 'Venus' and 'Spring Red'. In sensory evaluation the 'Maria Aurelia' was the highest rated, and the '224 × A/13' was the lowest. The cultivars '325 × A/8', '224 × A/13', 'V × S/4' and 'Spring Red' were poor in sugars; however, the 'SpringRed' was rich in organic acids. Similarly, the 'Maria Aurelia' and 'Venus' fruits had higher contents of organic acids and were also rich in sugars. Furthermore, the relationships among sensory and chemical attributes of fruit quality were studied. The sensory evaluations of sweetness, taste, and aroma were well correlated with some chemically measured attributes of peach and nectarine quality: sweetness was influenced by citric acid, shikimic acid and sugars/organic acids ratio; aroma was correlated with total organic acids, sucrose, sorbitol and malic acid; taste was related to malic/citric acid ratio, total sugars, sucrose, sorbitol and malic acid. The results of the research indicate that sensory evaluation provides a good tool in the quick assessment of peach and nectarine fruit quality.

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“…All agronomic traits considered here were characterized based on previously published plant genetic resources' evaluation criteria49. Although fruit non-acidity has been regarded as a quantitative trait50, in the present study it was evaluated as a qualitative trait according to Dirlewanger17, meaning that fruits were considered to have low-acidity if the pH was >4. When pH and taste were not correlated, the titratable acid content of the fruit, which was measured in 2014, was also taken into account.…”

Section: Methodsmentioning

confidence: 99%

Genome-wide association study of 12 agronomic traits in peach

et al. 2016

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Peach (Prunus persica L.) is a highly valuable crop species and is recognized by molecular researchers as a model fruit for the Rosaceae family. Using whole-genome sequencing data generated from 129 peach accessions, here we perform a comprehensive genome-wide association study for 12 key agronomic traits. We show that among the 10 qualitative traits investigated, nine exhibit consistent and more precise association signals than previously identified by linkage analysis. For two of the qualitative traits, we describe candidate genes, one potentially involved in cell death and another predicted to encode an auxin-efflux carrier, that are highly associated with fruit shape and non-acidity, respectively. Furthermore, we find that several genomic regions harbouring association signals for fruit weight and soluble solid content overlapped with predicted selective sweeps that occurred during peach domestication and improvement. Our findings contribute to the large-scale characterization of genes controlling agronomic traits in peach.

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Detection of QTLS Controlling Peach Fruit Acidity and Sweetness

Cited by 8 publications

References 0 publications

Comparative assessment of sugar and malic acid composition in cultivated and wild apples

Comparative assessment of sugar and malic acid composition in cultivated and wild apples

Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes

Genome-wide association study of 12 agronomic traits in peach

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