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Chemical and genetic basis of orange flavor. | LitMetric

AI Article Synopsis

  • Sweet orange varieties show low genetic diversity and are highly susceptible to Huanglongbing (HLB), necessitating the development of hybrids that are more tolerant to this disease.!* -
  • The research analyzed 179 juice samples and identified 26 critical compounds for orange flavor, with seven esters distinguishing oranges from mandarins.!* -
  • A specific gene responsible for ester production was identified and linked to an inherited allele from pummelo, leading to a reliable SNP-based DNA marker for predicting orange flavor traits and aiding future breeding efforts.!*

Article Abstract

Sweet orange () exhibits limited genetic diversity and high susceptibility to Huanglongbing (HLB). Breeding HLB-tolerant orange-like hybrids is in dire need. However, our understanding of the key compounds responsible for orange flavor and their genetic regulation remains elusive. Evaluating 179 juice samples, including oranges, mandarins, , and hybrids, distinct volatile compositions were found. A random forest model predicted untrained samples with 78% accuracy and identified 26 compounds crucial for orange flavor. Notably, seven esters differentiated orange from mandarin flavor. Cluster analysis showed six esters with shared genetic control. Differential gene expression analysis identified () responsible for ester production in orange. Its activity was validated through overexpression assays. Phylogeny revealed the functional allele was inherited from pummelo. A SNP-based DNA marker in the coding region accurately predicted phenotypes. This study enhances our understanding of orange flavor compounds and their biosynthetic pathways and expands breeding options for orange-like cultivars.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10901466PMC
http://dx.doi.org/10.1126/sciadv.adk2051DOI Listing

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