Chinese scientists reveal genes regulating peach fruit meat quality

??? How to make the pulp of soluble peach not soften quickly and prolong the storage time of peach has always been a big problem for peach farmers in our country. A few days ago, an innovative team led by Wang Zhiqiang, a researcher at Zhengzhou Fruit Tree Research Institute of the Chinese Academy of Agricultural Sciences, successfully revealed a gene regulating the fleshy quality of peach fruit. The discovery of this gene may solve the problem of peach farmers. The research results are published in the latest issue of the internationally famous journal Experimental Botany.

It is understood that at present, most of the main peach varieties in China are solute peaches, which will soften rapidly after ripening, are not resistant to storage and transportation, and are easy to be infected with diseases, which causes serious economic losses to fruit growers, while the fruit of hard peaches does not have this problem. Therefore, scientists believe that studying the molecular mechanism of the formation of fleshy characters of hard peach and mining the key genes that determine or regulate the formation of fleshy traits are helpful to create new peach varieties tolerant to storage and transportation. After years of research, Wang Zhiqiang's research team successfully screened the rate-limiting enzyme gene-lutein monooxygenase gene, and confirmed that it plays an important role in the regulation of peach fruit flesh quality.

It is reported that this study expands people's understanding of the molecular mechanism of peach fruit ripening and softening, and the hard molecular markers developed have important application value in cultivating new peach varieties tolerant to storage and transportation.