Research advances in genetic quality of sugar content in apples
Jing Yuan, Zhengyang Wang, Xi Wang, Chunlei Zhang, Fengwang Ma, Mingjun Li
Abstract
Sugar content is a critical quality trait that determines the flavor of apple, glucose, fructose, and sucrose are the main sugar components. In this review, we outline the genetic basis of various sugar components in apples, including their metabolism and transportation rules. We also analyze the genetic linkage map construction and QTL mapping loci. This review will provide insights for future research of sugar content regulatory mechanisms and help accelerate the molecular marker-assisted breeding process of apple with moderate sweetness.
Topics & Concepts
SweetnessSugarFructoseQuantitative trait locusSucroseBiotechnologyTraitBiologyQuality (philosophy)FlavorFood scienceGeneticsGeneComputer scienceEpistemologyProgramming languagePhilosophyHorticultural and Viticultural ResearchPlant Physiology and Cultivation StudiesPostharvest Quality and Shelf Life Management