Unraveling the genetic architecture of blueberry fruit quality traits: major loci control organic acid content while more complex genetic mechanisms control texture and sugar content.

ABSTRACT:

Background

Fruit quality traits, including taste, flavor, texture, and shelf-life, have emerged as important breeding priorities in blueberry (Vaccinium corymbosum). Organic acids and sugars play crucial roles in the perception of blueberry taste/flavor, where low and high consumer liking are correlated with high organic acids and high sugars, respectively. Blueberry texture and appearance are also critical for shelf-life quality and consumers' willingness-to-pay. As the genetic mechanisms that determine these fruit quality traits remain largely unknown, in this study, an F₁ mapping population was used to perform quantitative trait loci (QTL) mapping for pH, titratable acidity (TA), organic acids, total soluble solids (TSS), sugars, fruit size, and texture at harvest and

SUBMITTER: Oh H 

PROVIDER: S-EPMC11721283 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature