Tag: Acidity

Wuhan Botanical Garden of the Chinese Academy of Sciences makes progress in the genetic research of peach fruit acidity
By: Date: 2020-11-17 Categories: foodtechnology Tags: ,

Under the leadership of researcher Han Yuepeng, Wang Lu, an associate researcher of the Molecular Breeding Group of Fruit Trees, Wuhan Botanical Garden, Chinese Academy of Sciences, verified that the fruit juice pH=4.0 threshold can divide peach varieties into non-acid and acidic types according to the acidity of the fruit. The population’s chromosome 5 top interval D site fine genetic mapping, the key genes controlling acidity are located in the range of 694k to 1212k at the top of chromosome 5. In conjunction with the analysis of transcriptome differential genes during fruit development of multiple varieties of peach, it was found that there is a significantly differentially expressed gene PpRPH in this genetic region of peach, which is almost not expressed in the late fruit development of high acid varieties.

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