Genetic Analysis for Fruit Phenolics Content, Flesh Color, and Browning Related Traits in Eggplant ().

Eggplant varieties rich in bioactive chlorogenic acid along with less browning are preferred by consumers. Therefore, genetics of fruit phenolics, fruit flesh colour, and browning related traits were studied in the genotypes of eggplant, comprising of nine cultivated varieties and one accession of eggplant's primary genepool wild relative (INS2). These accessions were genotyped based on the 7335 polymorphic single-nucleotide polymorphisms (SNP) markers. After that, genotypes were crossed in half diallel fashion to produce 45 hybrids. The INS2 displayed the highest values for the total phenolics and chlorogenic acid content (CGA). For all of the biochemical traits studied, significant values of general and specific combining ability (GCA and SCA) effects were determined. The baker ratio estimates were high (>0.75) for all of the traits. Highly significant and positive heterosis (%) was determined for the dry matter, total phenolics, CGA, and area (%) of CGA content. The phenolics content of the fruit (total phenolics and CGA) was not significantly correlated with flesh colour and browning related traits. However, when the path coefficient analysis was performed considering the CGA as a dependent variable, it was determined that the flesh colour related traits most considerably affected the CGA. The genetic distance showed a diminutive correlation with the hybrid means, heterosis, and SCA values. Overall, this study provides important information regarding the underlying genetics of important biochemical traits of eggplant fruit.