Acidity is one of the main factors that determine the flavor quality of fruits. Regarding the acidity of apples, the Wuhan Botanical Garden of the Chinese Academy of Sciences has recently made progress in the genetic research of apple acidity traits, revealing the complex mechanism of apple fruit acidity formation.
Prior to this, the Wuhan University Botanical Garden Fruit Tree Molecular Breeding Discipline Group of the Chinese Academy of Sciences has discovered the main gene of Ma1 that controls the acidity of apple fruit. The content is still very high and the sour taste is relatively strong.
"Through studies on the fruit expression profiles and candidate gene association analysis of these mutant varieties, a gene that controls the acidity of apple fruit has been discovered, which is significantly related to the content of malic acid." Researcher Han Yuepeng said that the study found that it can explain the acidity of apple fruit Trait phenotype variation.
This latest research result was recently published in the international professional journal "Plant Biotechnology". This research has theoretical significance for comprehensive understanding of the complex mechanism of apple fruit acidity formation, and also provides tools for fruit flavor quality improvement.
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