Fruit texture is a crucial quality factor influencing consumer preference and shelf life. Peach (P. persica L. Batsch) is a highly perishable fruit subjected to a rapid softening after harvest. Improvement of peach shelf life is an important breeding objective, stimulating the characterization and exploitation of texture-related traits. Variants of melting (M) texture have captured an increasing interest, following the economic success of BBig Top^ nectarine, one of the most cultivated varieties worldwide. BBig Top^ fruit maintains a crispy texture for an extended period before the onset of the melting phase, prolonging its shelf life. Genetic determinants regulating this complex trait, defined as slow softening (SwS), are still unknown, mainly because of limitations in phenotyping methods. In this work, a mechanical approach for measuring SwS fruit texture was used to phenotype offspring derived from a cross between BRebus028^ (SwS texture) and BMax10^ (M texture). Mechanical parameters were used in linkage mapping, allowing the identification of a major QTL on chromosome 8 (qSwS8.1). The presence of this QTL was validated by a genome-wide association study (GWAS) in a panel of accessions phenotyped for mechanical properties. Less significant signals were also detected by GWAS in other genomic regions, suggesting that additional loci may regulate the SwS trait, possibly depending on the genetic background. The inheritance pattern of the SwS trait and the presence of additional loci are crucial aspects to be addressed in future studies, along with a better characterization of other important textural attributes.

Linkage and association mapping for the slow softening (SwS) trait in peach (P. persica L. Batsch) fruit / A. Ciacciulli, M. Cirilli, R.M. Chiozzotto, G. Attanasio, C. Da Silva Linge, I. Pacheco, L. Rossini, D. Bassi. - In: TREE GENETICS & GENOMES. - ISSN 1614-2942. - 14:6(2018 Dec), pp. 93.1-93.10. [10.1007/s11295-018-1305-6]

Linkage and association mapping for the slow softening (SwS) trait in peach (P. persica L. Batsch) fruit

A. Ciacciulli
Primo
;
M. Cirilli
Secondo
;
R.M. Chiozzotto;G. Attanasio;C. Da Silva Linge;I. Pacheco;L. Rossini
Penultimo
;
D. Bassi
Ultimo
2018

Abstract

Fruit texture is a crucial quality factor influencing consumer preference and shelf life. Peach (P. persica L. Batsch) is a highly perishable fruit subjected to a rapid softening after harvest. Improvement of peach shelf life is an important breeding objective, stimulating the characterization and exploitation of texture-related traits. Variants of melting (M) texture have captured an increasing interest, following the economic success of BBig Top^ nectarine, one of the most cultivated varieties worldwide. BBig Top^ fruit maintains a crispy texture for an extended period before the onset of the melting phase, prolonging its shelf life. Genetic determinants regulating this complex trait, defined as slow softening (SwS), are still unknown, mainly because of limitations in phenotyping methods. In this work, a mechanical approach for measuring SwS fruit texture was used to phenotype offspring derived from a cross between BRebus028^ (SwS texture) and BMax10^ (M texture). Mechanical parameters were used in linkage mapping, allowing the identification of a major QTL on chromosome 8 (qSwS8.1). The presence of this QTL was validated by a genome-wide association study (GWAS) in a panel of accessions phenotyped for mechanical properties. Less significant signals were also detected by GWAS in other genomic regions, suggesting that additional loci may regulate the SwS trait, possibly depending on the genetic background. The inheritance pattern of the SwS trait and the presence of additional loci are crucial aspects to be addressed in future studies, along with a better characterization of other important textural attributes.
GWAS; Texture; QTL mapping; Mechanical approach
Settore AGR/03 - Arboricoltura Generale e Coltivazioni Arboree
Settore AGR/07 - Genetica Agraria
   Integrated approach for increasing breeding efficiency in fruit tree crops
   FRUIT BREEDOMICS
   EUROPEAN COMMISSION
   FP7
   265582
dic-2018
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/604406
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