miércoles, 27 de mayo de 2009
Obando-Ulloa, J.M., Ruiz, J., Monforte, A.J., Fernández-Trujillo, J.P. 2010. Aroma profile of a collection of near-isogenic lines of melon. Food Chemistry (en prensa). http://dx.doi.org/10.1016/j.foodchem.2009.05.068
miércoles, 20 de mayo de 2009
jueves, 14 de mayo de 2009
Se acaba de publicar este trabajo sobre mapeo de genes cuantitativos en melón de azúcares, ácidos y preferencias sensoriales.
J. M. Obando-Ulloa, J. P. Fernández-Trujillo, I. Eduardo, y A. J. Monforte. 2009 Identification of QTLs related to sugar and organic acid composition in a collection of near-isogenic lines of melon. Scientia Horticulturae 121:425-433.
Abstract: The soluble sugar and organic acid composition of melon (Cucumis melo L.) fruit flesh has become a major focus of plant breeding worldwide in an attempt to improve taste. Thus, sugar and organic acid profiles were characterized using near-isogenic lines (NILs) derived from the Spanish cultivar Piel de Sapo (PS) and the exotic Korean accession Shongwan Charmi (PI 161375). Fruits were cultivated in only one environment. These data were used to map 60 quantitative trait loci (QTLs): 18 for individual sugars, eight for sucrose equivalents, five for the glucose-to-fructose ratio, seven for the total sugar content and 21 for organic acids. Within the QTLs that were associated with the sugar profile, 27 defined the sugar content: eight for fructose, six for glucose, four for sucrose, and nine for sucrose equivalents. Although increased sweetness of selected NILs compared with the parental PS was achieved by an increased glucose or fructose content, only glucose heritability was above 0.5. A total of 21 QTLs (two with positive effects and nineteen with detrimental effects compared with the PS levels) controlled the organic acid profile: L-glutamic, ascorbic and succinic acids (the principal ones) and fumaric, citric, oxalacetic, and isocitric acids. The levels of sugars imparted by the PI 161375 introgression frequently decreased the score grades given to NILs by consumers. Within the 32 QTLs mapped for sensory traits, 27 were associated with lower scores in taste (nine QTLs), sweetness (eight QTLs) or global quality appreciation (nine QTLs); two with increased fruit sourness or sweetness; and three with increased fruit bitterness. The QTLs defined herein may assist breeders to understand the overall organoleptic balance (sweetness, sourness, and umami taste) in melon fruit, particularly those located within linkage groups III, V, VI, and VIII to XI.
jueves, 7 de mayo de 2009
Fernández-Trujillo, J.P. 2009. Identificación de QTLs responsables de la calidad del fruto de melón. Horticultura Intl. 69: 79-80.