Litchi Breeding for Genetic Improvement

Sarin, Neera Bhalla; Prasad, Umakant; Manoj, K.; Jain, S. Mohan

doi:10.1007/978-0-387-71201-7_7

Cited by 13 publications

(5 citation statements)

References 30 publications

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“…Lychee (L chinensis Sonn), which was originated in the South of China and probably North Vietnam, belongs to the family Sapindaceae which possess at least 125 genres and 1000 species, the principal center of origin that is believed to be located among the 23° and 27° north latitude, in the subtropical part in the south of China, north Vietnam and Malasia (Mitra, 2002). The fruit is a non-climateric drupe, of woody consistency, rough texture, bittersweet taste, excellent aroma, high nutritional value and an attractive intense red color in consumption mature (Wang et al, 2010;Sarin et al, 2009;Valle et al, 2008). It is eaten fresh, frozen, canned or dehydrated (ASERCA, 1996).…”

Section: Characteristics Of the Cultivationmentioning

confidence: 99%

“…Se cree que el centro de origen principal se ubica entre los 23° y 27° latitud norte, en la parte subtropical del sur de China, norte de Vietnam y Malasia (Mitra, 2002). El fruto es una drupa no climatérica, de consistencia leñosa, textura rugosa, sabor agridulce, excelente aroma, alto valor nutritivo y un atractivo color rojo intenso en madurez de consumo (Wang et al, 2010;Sarin et al, 2009;Valle et al, 2008). Se come en estado fresco, congelado, enlatado o deshidratado (ASERCA, 1996).…”

Section: Generalidades Del Cultivounclassified

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Aburto-González¹,

Guerrero²,

Sánchez-Monteón³

et al. 2016

rbio

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Section: Characteristics Of the Cultivationmentioning

confidence: 99%

Section: Generalidades Del Cultivounclassified

Untitled

Aburto-González¹,

Guerrero²,

Sánchez-Monteón³

et al. 2016

rbio

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“…However, this increased demand can only be met by working to improve the current varieties by increasing their yield, fruit esthetics, and stress tolerance (Yang et al, 2022). In this regard, this exotic fruit is being grown in a wide range of environmental conditions (Sarin et al, 2009). However, introducing it to a wide range of geographical regions is not an easy task and requires continued breeding efforts.…”

Section: Introductionmentioning

confidence: 99%

“…Litchi breeding includes selection, budding, artificial hybridization, and mutation breeding. Litchi breeding programs in China have mainly developed new varieties through seed selection, but hybridization has also proved to be a useful method (Sarin et al, 2009). For example, varieties such as "Jumeiren" and "Xiantao" litchi have been developed through hybridization.…”

Section: Introductionmentioning

confidence: 99%

Comparative transcriptome and metabolome profiles of the leaf and fruits of a Xianjinfeng litchi budding mutant and its mother plant

Xu,

Qin,

et al. 2024

Front. Genet.

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Background: Litchi (Litchi chinensis) is an important sub-tropical fruit in the horticulture market in China. Breeding for improved fruit characteristics is needed for satisfying consumer demands. Budding is a sustainable method for its propagation. During our ongoing breeding program, we observed a litchi mutant with flat leaves and sharp fruit peel cracking in comparison to the curled leaves and blunt fruit peel cracking fruits of the mother plant.Methods: To understand the possible molecular pathways involved, we performed a combined metabolome and transcriptome analysis.Results: We identified 1,060 metabolites in litchi leaves and fruits, of which 106 and 101 were differentially accumulated between the leaves and fruits, respectively. The mutant leaves were richer in carbohydrates, nucleotides, and phenolic acids, while the mother plant was rich in most of the amino acids and derivatives, flavonoids, lipids and organic acids and derivatives, and vitamins. Contrastingly, mutant fruits had higher levels of amino acids and derivatives, carbohydrates and derivatives, and organic acids and derivatives. However, the mother plant’s fruits contained higher levels of flavonoids, scopoletin, amines, some amino acids and derivatives, benzamidine, carbohydrates and derivatives, and some organic acids and derivatives. The number of differentially expressed genes was consistent with the metabolome profiles. Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway-enriched gene expressions showed consistent profiles as of metabolome analysis.Conclusion: These results provide the groundwork for breeding litchi for fruit and leaf traits that are useful for its taste and yield.

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“…Like other woody species, litchi tissues also exhibit high levels of polyphenols and tannins (Harding & Roubelakis-Angelakis, 1994) and lipid peroxidation products (Benson & Roubelakis-Angelakis, 1992). Major thrust of litchi research has been on prevention of physiological browning and retention of bright red coloration of litchi fruits in several countries (Sarin et al, 2008). During zygotic embryo excision, culture secretes polyphenolics which cause browning of explants after oxidation (Kantharajah et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compositions of Litchi Shoot Tips and Zygotic Embryos Collected in Different Months and Their Effects on the Explant Browning and Its Control

Das¹,

Rahman²

2016

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In the research it was examined the changes in total phenolic contents and seven major phenolic compounds (gallic acids, +(−) catechin, catechol, Chlorogenic acid, o-coumaric acid, rutin and quercetin) of two litchi cultivars (Purbi and Bedana) shoot tips and fruits (for zygotic embryos) collected in different months, in order to determine their effects on the explants browning during establishment stage of shoot tip culture. The concentrations of phenolic compounds varied depending on the cultivars and the months. Phenolic compounds showed various correlation coefficients with the explants browning. Total phenolic content and some individual phenolic compounds including +(−) catechin, catechol, gallic acid, chlorogenic acid and rutin quantified in this study showed significant positive correlations with the explants browning, while o-coumaric acid and quercetin did not exhibit any significant one. According to our results, explants browning are affected by the phenolic compounds at different ranges. In both litchi cultivars, shoot tips and fruits (for zygotic embryos) collected in March exhibited the lowest explants browning during the establishment stage as compared to those collected in the other months. So it may be possible to increase the success of shoot tip and zygotic embryo culture with the selection of the most suitable terms of explants collection. Browning of explants could be controlled by the use of antioxidants both in semi-solid and liquid culture.

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Litchi Breeding for Genetic Improvement

Cited by 13 publications

References 30 publications

Untitled

Untitled

Comparative transcriptome and metabolome profiles of the leaf and fruits of a Xianjinfeng litchi budding mutant and its mother plant

Phenolic Compositions of Litchi Shoot Tips and Zygotic Embryos Collected in Different Months and Their Effects on the Explant Browning and Its Control

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