Inheritance and quantitative trait loci mapping of aromatic compounds from clementine (Citrus × clementina Hort. ex Tan.) and sweet orange (C. × sinensis (L.) Osb.) fruit essential oils

Despite their importance in food processing, perfumery and cosmetics, the inheritance of sweet orange aromatic compounds, as well as their yield in the fruit peel, has been little analyzed. In the present study, the segregation of aromatic compounds was studied in an F1 population of 77 hybrids resulting from crosses between clementine and blood sweet orange. Fruit-peel essential oils (PEOs) extracted by hydrodistillation were analyzed by gas chromatography coupled with flame ionization detection. Genotyping by sequencing was performed on the parents and the hybrids. The resulting “clementine × sweet blood orange” genetic map consists of 710 SNP markers distributed in nine linkage groups (LGs), representing the nine citrus chromosomes, and spanning 1054 centimorgans. Twenty quantitative trait loci (QTLs) were identified, explaining between 20.5 and 55.0% of the variance of the major aromatic compounds and PEO yield. The QTLs for monoterpenes and aliphatic aldehydes predominantly colocalized on LGs 5 and 8, as did the two QTLs for PEO yield. The sesquiterpene QTLs were located on LGs 1, 3, 6 and 8. The detection of major QTLs associated with the synthesis of aliphatic aldehydes, known for their strong aromatic properties, open the way for marker-assisted selection.

Bibliographic Details

Main Authors:	Ferrer, Vincent, Costantino, Gilles, Paymal, Noémie, Quinton, Carole, Perdomo, Estefania Carrillo, Paoli, Mathieu, Mournet, Pierre, Ollitrault, Patrick, Tomi, Félix, Luro, François
Format:	article biblioteca
Language:	eng
Subjects:	F30 - Génétique et amélioration des plantes, Q04 - Composition des produits alimentaires, composé aromatique, Citrus clementina, locus des caractères quantitatifs, Citrus, huile essentielle, Citrus sinensis, carte génétique, Citrus reticulata, marqueur génétique, polymorphisme génétique, Citrus maxima, composition des aliments, http://aims.fao.org/aos/agrovoc/c_622, http://aims.fao.org/aos/agrovoc/c_6ce991dd, http://aims.fao.org/aos/agrovoc/c_37974, http://aims.fao.org/aos/agrovoc/c_1637, http://aims.fao.org/aos/agrovoc/c_2669, http://aims.fao.org/aos/agrovoc/c_1647, http://aims.fao.org/aos/agrovoc/c_24002, http://aims.fao.org/aos/agrovoc/c_1646, http://aims.fao.org/aos/agrovoc/c_24030, http://aims.fao.org/aos/agrovoc/c_24031, http://aims.fao.org/aos/agrovoc/c_1642, http://aims.fao.org/aos/agrovoc/c_10961,
Online Access:	http://agritrop.cirad.fr/608630/ http://agritrop.cirad.fr/608630/1/608630.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!