Villanueva Gloria, Vilanova Santiago, Plazas Mariola
Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, 46022 Valencia, Spain.
Plants (Basel). 2024 Apr 9;13(8):1059. doi: 10.3390/plants13081059.
Eggplant ( L.) breeding for fruit quality has mostly focused on visual traits and nutritional and bioactive compounds, including chlorogenic acid. However, higher contents of chlorogenic acid may lead to more pronounced fruit flesh browning. We examined a diverse collection of 59 eggplant accessions across five varietal types ('black oval', 'striped', 'anthocyanin-free', 'purple', and 'black elongated') to evaluate the degree of browning, polyphenol oxidase (PPO) activity, and chlorogenic acid (CGA) content. The results reveal moderate correlations among these traits, with no clear differences among the varietal types, suggesting that other factors, including genetic variation, might significantly influence these traits. Notably, 'black oval' accessions demonstrated higher browning and PPO activity, whereas 'striped' accessions showed low variability. The identification of genotypes with lower browning and higher CGA content highlights opportunities for targeted genotype selection to improve eggplant chlorogenic acid content while maintaining low or moderate browning, pointing towards the importance of genetic considerations in breeding strategies to reduce browning and enhance nutritional value.
茄子（L.）果实品质育种主要集中在外观性状以及营养和生物活性化合物，包括绿原酸上。然而，较高含量的绿原酸可能导致果肉更明显的褐变。我们研究了59份茄子种质资源，涵盖五种品种类型（“黑椭圆”、“条纹”、“无花青素”、“紫色”和“黑长形”），以评估褐变程度、多酚氧化酶（PPO）活性和绿原酸（CGA）含量。结果显示这些性状之间存在中等相关性，品种类型之间无明显差异，这表明包括遗传变异在内的其他因素可能对这些性状有显著影响。值得注意的是，“黑椭圆”种质表现出较高的褐变和PPO活性，而“条纹”种质的变异性较低。鉴定出褐变程度较低且CGA含量较高的基因型，凸显了有针对性地选择基因型以提高茄子绿原酸含量同时保持低或中等褐变程度的机会，这表明在育种策略中考虑遗传因素对于减少褐变和提高营养价值的重要性。
