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dc.contributor.authorViera Arroyo, Williamen
dc.contributor.authorAlspach, P. A.en
dc.contributor.authorBrewer, L.en
dc.contributor.authorJohnston, J.en
dc.contributor.authorWinefield, Christopher S.en
dc.date.accessioned2017-10-25T20:39:24Z
dc.date.issued2013-04en
dc.date.submitted2012-06-12en
dc.identifier.citationViera Arroyo, W., Alspach, P., Brewer, L., Johnston, J., & Winefield, C. (2013). Genetic parameters for sugar content in an interspecific pear population. European Journal of Horticultural Science, 78(2), 56-66.en
dc.identifier.issn1611-4426en
dc.identifier.urihttps://hdl.handle.net/10182/8700
dc.description.abstractFruit quality and flavour are important targets in all pear breeding programmes. Perceived sweetness is directly influenced by the amount and type of sugar accumulated in fruit. Limited information is available on sugar composition in pear fruit and published studies have been completed using cultivars rather than breeding populations. The objective of this research was to determine the quantitative genetic parameters of sugar content in fruit of interspecific hybrids from families making up a pear breeding population. Glucose, fructose, sucrose and sorbitol contents were measured in mature fruit. Most of the sugars, except for sorbitol, showed genetic variability and a relatively high (i.e., > 0.5) ratio between the estimated additive genetic variance and the total variance. Sorbitol showed a high negative genetic correlation (–0.65) with fructose. It could be suggested that the main product of sorbitol conversion was fructose. Sucrose showed a negative genetic correlation with glucose (–0.37) and fructose (–0.16), which would be expected given that sucrose is metabolised into fructose and glucose. Two parents with 100 % European parentage showed the highest empirical breeding values (eBV)s for fructose and total sugars. The parent with 100 % Asian parentage showed the lowest eBV for sorbitol. The mean percentages of the sugars across the entire population were: glucose 13 %, fructose 59 %, sucrose 8 % and sorbitol 20 %, indicating fructose was the main sugar with sucrose less prominent.en
dc.format.extent56-66en
dc.language.isoenen
dc.publisherVerlag Eugen Ulmer KG on behalf of the International Society for Horticultural Scienceen
dc.relationThe original publication is available from - Verlag Eugen Ulmer KG on behalf of the International Society for Horticultural Science - http://www.jstor.org/stable/24126867en
dc.rights© Verlag Eugen Ulmer KG, Stuttgarten
dc.subjectfructoseen
dc.subjectgenetic correlationen
dc.subjectglucoseen
dc.subjectsorbitolen
dc.subjectsucroseen
dc.subjectHorticultureen
dc.titleGenetic parameters for sugar content in an interspecific pear populationen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc070602 Horticultural Crop Improvement (Selection and Breeding)en
dc.subject.anzsrc070601 Horticultural Crop Growth and Developmenten
dc.subject.anzsrc0604 Geneticsen
dc.subject.anzsrc060411 Population, Ecological and Evolutionary Geneticsen
dc.subject.anzsrc0706 Horticultural Productionen
dc.relation.isPartOfEuropean Journal of Horticultural Scienceen
pubs.issue2en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/PE20
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.publisher-urlhttp://www.jstor.org/stable/24126867en
pubs.volume78en
dc.publisher.placeStuttgart, Germanyen
dc.identifier.eissn1611-4434en
lu.identifier.orcid0000-0002-6262-6370


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