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dc.contributor.authorMayobre, Carlos
dc.contributor.authorPereira, Lara
dc.contributor.authorEltahiri, Abdelali
dc.contributor.authorBar, Einat
dc.contributor.authorLewinsohn, Efraim
dc.contributor.authorGarcia-Mas, Jordi
dc.contributor.authorPujol, Marta
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2021-04-07T14:28:18Z
dc.date.available2022-03-24T12:00:20Z
dc.date.issued2021-03-05
dc.identifier.citationMayobre, Carlos, Lara Pereira, Abdelali Eltahiri, Einat Bar, Efraim Lewinsohn, Jordi Garcia-Mas, and Marta Pujol. 2021. "Genetic Dissection Of Aroma Biosynthesis In Melon And Its Relationship With Climacteric Ripening". Food Chemistry 353: 129484. doi:10.1016/j.foodchem.2021.129484.ca
dc.identifier.issn0308-8146ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1233
dc.description.abstractAroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quantitative trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) × ‘V´ edrantais’ (VED), two commercial varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatography–mass spectrometry (GC–MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripeningrelated QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipidderived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for ethyl 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding.ca
dc.format.extent43ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Chemistryca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleGenetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripeningca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2015-64625-C2-1-R/ES/DISECCION GENETICA DE DOS CARACTERES DE INTERES AGRONOMICO EN MELON: RESISTENCIA A CUCUMBER MOSAIC VIRUS Y MADURACION CLIMATERICA DE FRUTO/RESMELORIPca
dc.relation.projectIDMINECO/Programa Estatal de fomento de la investigación científica y técnica de excelencia/SEV-2015-0533/ES/ /ca
dc.relation.projectIDMICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-097665-B-C21/ES/APROXIMACIONES DE VARIABILIDAD NATURAL Y EDICIÓN GENÉTICA PARA EL ESTUDIO DE LA CALIDAD DE FRUTO Y LA RESISTENCIA A ENFERMEDADES EN MELÓN/ca
dc.subject.udc633ca
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2021.129484ca
dc.contributor.groupGenòmica i Biotecnologiaca


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