Genetic diversity of the ease of peeling in mandarins

Yu, Xin; Zhang, Xiaonan; Jiang, Dong; Zhu, Shanfeng; Cao, Li; Liu, Xiaofeng; Shen, Wanxia; Zhao, Wantong; Zhao, Xiaochun

doi:10.1016/j.scienta.2020.109852

Cited by 10 publications

(6 citation statements)

References 26 publications

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“…Whole area, which was significantly, but not directly, associated with both Peeling and FruH in all of the methods, could also be a candidate for the improvement of the two fruit quality traits. Some representative easy-peeling mandarins have been reported to have loose albedo with great aerial spaces (Yu et al, 2021). In citrus fruits with large albedo degradation, called peel puffing, the degradation of the central core also tended to be large (Inoue, 1980).…”

Section: Discussionmentioning

confidence: 99%

“…Some representative easy-peeling mandarins have been reported to have loose albedo with great aerial spaces ( Yu et al, 2021 ). In citrus fruits with large albedo degradation, called peel puffing, the degradation of the central core also tended to be large ( Inoue, 1980 ).…”

Section: Discussionmentioning

confidence: 99%

“…Small Flavedo area would also contribute to a soft fruit and easy peeling. Yu et al (2021) suggested that total peel thickness, which showed a high correlation with flavedo thickness ( r = 0.64), was relevant to peel firmness and hence contributed to the ease of peeling, although flavedo, albedo, and total peel thickness were not significantly correlated with the ease of peeling ( Goldenberg et al, 2014 , 2018 ).…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Dissecting Breeders’ Sense via Explainable Machine Learning Approach: Application to Fruit Peelability and Hardness in Citrus

et al. 2022

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“Genomics-assisted breeding”, which utilizes genomics-based methods, e.g., genome-wide association study (GWAS) and genomic selection (GS), has been attracting attention, especially in the field of fruit breeding. Low-cost genotyping technologies that support genome-assisted breeding have already been established. However, efficient collection of large amounts of high-quality phenotypic data is essential for the success of such breeding. Most of the fruit quality traits have been sensorily and visually evaluated by professional breeders. However, the fruit morphological features that serve as the basis for such sensory and visual judgments are unclear. This makes it difficult to collect efficient phenotypic data on fruit quality traits using image analysis. In this study, we developed a method to automatically measure the morphological features of citrus fruits by the image analysis of cross-sectional images of citrus fruits. We applied explainable machine learning methods and Bayesian networks to determine the relationship between fruit morphological features and two sensorily evaluated fruit quality traits: easiness of peeling (Peeling) and fruit hardness (FruH). In each of all the methods applied in this study, the degradation area of the central core of the fruit was significantly and directly associated with both Peeling and FruH, while the seed area was significantly and directly related to FruH alone. The degradation area of albedo and the area of flavedo were also significantly and directly related to Peeling and FruH, respectively, except in one or two methods. These results suggest that an approach that combines explainable machine learning methods, Bayesian networks, and image analysis can be effective in dissecting the experienced sense of a breeder. In breeding programs, collecting fruit images and efficiently measuring and documenting fruit morphological features that are related to fruit quality traits may increase the size of data for the analysis and improvement of the accuracy of GWAS and GS on the quality traits of the citrus fruits.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Dissecting Breeders’ Sense via Explainable Machine Learning Approach: Application to Fruit Peelability and Hardness in Citrus

et al. 2022

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“…Mandarins have a unique flavour that has attracted consumers' attention worldwide [2]. One of the reasons for their good position in markets has been breeding seedless and easy-to-peel [3,4]. Thus, breeding programmes have been key for mandarin success in markets by providing the consumer with more convenient fruit of high sensory quality [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pulp Pigmentation Intensity on Consumer Acceptance of New Blood Mandarins: A Cross-Cultural Study in Spain and Italy

et al. 2022

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One of the current objectives of different citrus breeding programmes is obtaining new pigmented mandarins. This study investigates to what extent consumer preferences, expectations and purchase intention are affected by the appearance of new mandarins, specifically pulp pigmentation intensity. Four hundred consumers from both Italy and Spain (800 in all) participated in the study. In each country, half were informed about the healthy properties of the anthocyanins responsible for red pulp colouration, while the other half were not. Italians more readily accepted new mandarin varieties than Spaniards, which was linked to them being more familiar with blood oranges. In Italy, both slight- and medium-pigmented mandarins were well-accepted. Spanish consumers preferred the slight-pigmented variety. The most intense pigmented varieties were not well-accepted in either country. Health-related information positively affected Spaniards’ consumer response but did not modify that of Italians. A halo effect was detected in Spain, where health-related information positively affected mandarin appearance liking and its expected taste liking. Consumer perception that new varieties were unnatural was identified as a consumption barrier, mainly in Spain. Blood orange familiarity and health claims are revealed as conditioning factors for consumer response to pigmented mandarins. Interventions should be made to inform consumers that these varieties are obtained by conventional breeding and not by transgenic technology. Future studies should evaluate consumer response to other sensory characteristics, such as odour, taste and texture.

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“…In parallel to these agronomic objectives, obtaining new varieties that satisfy consumer convenience and sensory quality requirements has always been in breeders' minds. Clear examples of convenience-based breeding are obtaining seedless varieties of watermelon [3] and citrus fruit [4], or easy-peeling citrus fruit varieties [5] and tomato [6]. Although the evaluation of these traits is relatively easy, determining to what extent new varieties satisfy consumers' sensory quality demand may be more complicated.…”

Section: Introductionmentioning

confidence: 99%

Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins

et al. 2021

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Obtaining superior quality varieties are one of the main objectives of fruit breeding programs worldwide. In this study, we investigate employing check-all-that-apply (CATA) questions, which include the ideal product, as a method to select new varieties according to consumer organoleptic quality requirements. To this end, mandarin cultivars were used as a case study. Four new cultivars from the IVIA breeding program (‘Pri-88′, ‘Pri-89′, ‘Pri-90′ and ‘Tri-707′), and two commercial cultivars related to them (‘Clemenules’ and ‘Oronules’), were evaluated by a consumer panel using the CATA questions method, which include their ideal product. Our results reveal that this method is a useful tool for selecting varieties based on consumer descriptions of their sensory properties in relation to those of their ideal cultivar. This allows the different consumer preference patterns and differences in sample perceptions to be taken into account. A penalty analysis was performed, including the ideal product, to identify the “must-have” attributes; i.e., those that consumers included in their ideal mandarin description and, whenever present in samples, they significantly increased acceptance. For the mandarins herein evaluated, these attributes are “refreshing taste”, “very aromatic”, “sweet”, “juicy”, “very intense taste”, “sour” and “not very fibrous”. The fruit characteristics that contributed to improve the quality of the new varieties vs. the original varieties were also identified. ‘Pri-89′ and ‘Tri-707′, obtained from ‘Clemenules’, came closer to consumers’ ideal variety, because besides the aforementioned “must-have” attributes, these mandarins have small segments. ‘Pri-90′ implied improvement in relation to ‘Oronules’ and is an appropriate variety for those consumers sensitive to bitterness and who like mandarins with a certain level of sourness.

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Genetic diversity of the ease of peeling in mandarins

Cited by 10 publications

References 26 publications

Dissecting Breeders’ Sense via Explainable Machine Learning Approach: Application to Fruit Peelability and Hardness in Citrus

Dissecting Breeders’ Sense via Explainable Machine Learning Approach: Application to Fruit Peelability and Hardness in Citrus

Effect of Pulp Pigmentation Intensity on Consumer Acceptance of New Blood Mandarins: A Cross-Cultural Study in Spain and Italy

Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins

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