Genetic diversity among mandarins in fruit-quality traits.
A detailed phenotypic analysis of fruit-quality traits was conducted among 46 mandarin varieties within the Israeli Citrus breeding collection, belonging to genetically different natural subgroups, including common mandarin (C. reticulata Blanco), clementine (C. clementina Hort. ex. Tan), satsuma (C. unshiu Marcovitch), Mediterranean mandarin (C. deliciosa Tenore), King mandarin (C. nobilis Loureiro), and mandarin hybrids, such as tangor (C. reticulata × C. sinensis) and tangelo (C. reticulata × C. paradisi). Evaluated qualities included physical attributes (size, shape, color, peel thickness, and seed number); physiological properties (ripening period, peelability, and segmentation); nutritional and biochemical composition (vitamin C, phenol, flavonoid, and carotenoid contents and total antioxidant activity); and sensory attributes (total soluble solids and acid levels, flavor preference, sweetness, sourness, and fruitiness). The results indicated wide genetic variability in fruit-quality traits among mandarin varieties and natural subgroups, and statistical and hierarchical clustering analysis revealed multiple correlations among attributes. Such phenomic analysis is an obligatory requirement for identification of molecular markers for distinct fruit-quality traits and for selection of appropriate parents for future breeding programs.
Department of Postharvest Science of Fresh Produce, ARO, Volcani Center , P.O. Box 6, Bet Dagan 50250, Israel.
Livnat
L
Goldenberg
Yossi
Y
Yaniv
Tatiana
T
Kaplunov
Adi
A
Doron-Faigenboim
Ron
R
Porat
Nir
N
Carmi
D000328:Adult; D001205:Ascorbic Acid / Q000032:analysis; D001947:Breeding; D002338:Carotenoids / Q000032:analysis; D002957:Citrus / Q000737:chemistry / Q000145:classification / Q000235:genetics*; D005260:Female; D005638:Fruit / Q000737:chemistry* / Q000145:classification / Q000235:genetics; D014644:Genetic Variation; D006801:Humans; D008297:Male; D008875:Middle Aged; D010636:Phenols / Q000032:analysis; D010641:Phenotype; D013649:Taste
D010636:Phenols; D002338:Carotenoids; D001205:Ascorbic Acid