Estimation of the genetic diversity of jabuticaba trees and association among fruit characters

Abstract

The aim of this study was to evaluate the genetic dissimilarity of different jabuticaba tree accessions from Prudente de Moraes, Minas Gerais State, Brazil, based on fruit characters. The genetic diversity study was carried out based on characters evaluated in fruits, and with the elimination of redundant descriptors, nine characters were selected to estimate genetic divergence and perform clustering. The Standardized Mean Euclidian Distance was used as dissimilarity measure. The clustering methods used were Tocher and the nearest neighbor. Correlation analysis among characters was performed by Pearson correlation (p> 0.05). Accessions 4, 5, 7 and 12 have potential for in improvement programs aiming for productivity. The character that contributed most to the genetic diversity of the accessions were the soluble solids important for the processing industry and for fresh consumption. Genotypes showed variability for most characters analyzed showing the possibility of selection and identification of parents that will be used in future crossings.

A contribution to the physicochemical characterization of Eugenia involucrata DC. fruits to estimate genetic variability

“…Unlike TSS content, the results obtained from TTA are much lower than those presented by other fruits of Myrtaceae family. In jabuticabas, contents of 0.44% (Zerbielli et al, 2016), 0.93% (Rufini et al, 2020) and 2.24% (Semensato et al, 2020) were verified. In araçá from 1.02% to 1.21% (Melo et al, 2013), and in brazilian cherry of different colors from 1.63% to 1.87% (Bagetti et al, 2011).…”

“…Comparing with other native fruits of the same family, TSS values found in cherry-of-the-rio-grande fruits were slightly lower than those determined in the jabuticaba fruit Plinia cauliflora (Mart.) Kausel species, with an average of 14.31º Brix (Semensato et al, 2020) and 13.4º Brix (Zerbielli et al, 2016); similar to that obtained in the species of jabuticaba fruit Myrciaria jabuticaba Berg., with an average of 10.6º Brix (Rufini et al, 2020), in the yellow fruit araçá (Psidium guineense Swartz) (11.0º…”