Heritability and genetic and phenotypic correlations of apple (Malus x domestica) fruit volatiles in a genetically diverse breeding population.
Flavor is an important quality trait of fruit and a target for improvement through plant breeding. Eighty-nine flavor volatiles from 240 apple (Malus domestica) genotypes from a highly diverse breeding population were measured by headspace gas chromatography-mass spectrometry (GC-MS) over 2 years. Heritabilities and phenotypic and genetic correlations were calculated for 23 flavor volatiles. Genetic correlations showed coinheritance of five groups of volatiles, ethyl esters, alcohols and alpha-farnesene, propyl and butyl esters, propanoate and 2-methylbutanoate esters, and acetate esters, consistent with our knowledge of volatile biosynthesis in apple. This work demonstrates a genetic structure underlying the highly variable volatile profiles observed for apple fruit and the potential of GC-MS volatile profiling for the genetic analysis of aroma volatiles in genetically diverse populations.
Rowan
Daryl D
DD
The New Zealand Institute for Plant and Food Research Plant & Food Research, Private Bag 11600, Palmerston North 4442, New Zealand. drowan@pfr.co.nz
Hunt
Martin B
MB
Alspach
Peter A
PA
Whitworth
Claire J
CJ
Oraguzie
Nnadozie C
NC
D001947:Breeding; D005638:Fruit / Q000737:chemistry* / Q000235:genetics*; D008401:Gas Chromatography-Mass Spectrometry; D005838:Genotype; D027845:Malus / Q000235:genetics*; D009812:Odorants / Q000032:analysis; D010641:Phenotype; D013045:Species Specificity; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*; D014835:Volatilization
D055549:Volatile Organic Compounds