Recently, the Peach Industrial Chain Technology Innovation Team at the Shanghai Academy of Agricultural Sciences Institute of Forestry and Pomology published a research paper in the international academic journal Horticulture Research, reporting that they have elucidated the molecular genetic mechanisms controlling characteristic aroma formation in peach fruit using statistical and bioinformatics approaches.  

 

The study performed genome-wide association analyses on 242 peach germplasm accessions, identifying 39 SNP sites associated with 8 aroma compounds, as well as 6 new genes associated with agronomic traits. The experiments also developed related DNA diagnostic markers. This lays the theoretical foundation for breeding new peach varieties with enhanced aroma.

 

The researchers indicated that these research findings will facilitate molecular marker-assisted selection to accelerate the breeding process for new peach varieties, allowing the cultivation of peach varieties with more intense aroma and improved quality. This has important significance in satisfying consumer demand and promoting the upgrading of the peach industry.