Intensively bred fruit crops, including tomatoes and strawberries, are widely viewed as
lacking flavour. The lack of breeder focus on the consumer is largely due to the genetic …

Highlights•AI can aid the improvement of flavor and nutrition in horticultural
crops.•Development of new AI/statistical methods target inference and prediction …

The flavour difference and other quality indicators among five popular apple varieties
('Ralls','Jonagold','Orin','Indo', and 'Hanfu') were evaluated mainly using electronic nose and …

Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation
and the difficulty of connecting sensory experience to chemical composition. The main goal …

Plants produce a range of volatile organic compounds (VOCs), some of which are perceived
by the human olfactory system, contributing to a myriad flavors. Despite the importance of …

Tomato volatiles, mainly derived from essential nutrients and health-promoting precursors,
affect tomato flavor. Taste volatiles present a major challenge for flavor improvement and …

Understanding the genetic architecture of fruit quality traits is crucial to target breeding of
apple (Malus domestica L.) cultivars. We linked genotype and phenotype information by …

Genome mapping has promised much to tree fruit breeding during the last 10 years.
Nevertheless, one of the greatest challenges remaining to tree fruit geneticists is the …

Fruit texture is a complex feature composed of mechanical and acoustic properties relying
on the modifications occurring in the cell wall throughout fruit development and ripening …

Fruit quality represents a fundamental factor guiding consumers' preferences. Among apple
quality traits, volatile organic compounds and texture features play a major role. Proton …