PDF(Pubmed)
Abstract：
Consumer trends towards nutrient-rich foods are contributing to global increasing demand for tropical fruit. However, commercial cultivars in the breeding pipeline that are tailored to meet market demand are at risk of possessing reduced fruit flavour qualities. This stems from recurrent prioritised selection for superior agronomic traits and not fruit flavour, which may in turn reduce consumer satisfaction. There is realisation that fruit quality traits, inclusive of flavour, must be equally selected for; but currently, there are limited tools and resources available to select for fruit flavour traits, particularly in tropical fruit species. Although sugars, acids, and volatile organic compounds are known to define fruit flavour, the specific combinations of these, that result in defined consumer preferences, remain unknown for many tropical fruit species. To define and include fruit flavour preferences in selective breeding, it is vital to determine the metabolites that underpin them. Then, objective quantitative analysis may be implemented instead of solely relying on human sensory panels. This may lead to the development of selective genetic markers through integrated omics approaches that target biosynthetic pathways of flavour active compounds. In this review, we explore progress in the development of tools to be able to strategically define and select for consumer-preferred flavour profiles in the breeding of new cultivars of tropical fruit species.
摘要：
营养丰富食品的消费者趋势正在推动全球对热带水果的需求增加。然而,为满足市场需求而量身定制的育种管道中的商业品种面临着降低水果风味质量的风险。这源于对优异的农艺性状而不是水果风味的反复优先选择，这反过来可能会降低消费者的满意度。人们意识到果实品质性状，包括风味，必须同样选择；但目前，可用于选择水果风味特征的工具和资源有限，特别是在热带水果物种中。虽然糖，酸，众所周知，挥发性有机化合物定义了水果的味道，这些的特定组合，这导致定义的消费者偏好，对于许多热带水果物种来说仍然是未知的。在选择性育种中定义和包括水果风味偏好，确定支持它们的代谢物至关重要。然后，可以实施客观的定量分析，而不是仅仅依靠人类感官小组。这可能导致通过靶向风味活性化合物的生物合成途径的整合组学方法开发选择性遗传标记。在这次审查中,我们探索了在热带水果新品种育种中能够战略性地定义和选择消费者偏好的风味特征的工具开发方面的进展。
