Khongmaluan Manlika, Aesomnuk Wanchana, Dumhai Reajina, Pitaloka Mutiara K, Xiao Yong, Xia Rui, Kraithong Tippaya, Phonsatta Natthaporn, Panya Atikorn, Ruanjaichon Vinitchan, Wanchana Samart, Arikit Siwaret
Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand.
Rice Science Center, Kasetsart University, Nakhon Pathom 73140, Thailand.
Plants (Basel). 2024 Sep 11;13(18):2548. doi: 10.3390/plants13182548.
Coconut ( L.) is an important agricultural commodity with substantial economic and nutritional value, widely used for various products, including coconut water. The sweetness is an important quality trait of coconut water, which is influenced by genetic and environmental factors. In this study, we utilized next-generation sequencing to identify genetic variations in the coconut genome associated with the sweetness of coconut water. Whole-genome resequencing of 49 coconut accessions, including diverse germplasm and an F population of 81 individuals, revealed ~27 M SNPs and ~1.5 M InDels. Sugar content measured by °Bx was highly variable across all accessions tested, with dwarf varieties generally sweeter. A comprehensive analysis of the sugar profiles revealed that sucrose was the major sugar contributing to sweetness. Allele mining of the 148 genes involved in sugar metabolism and transport and genotype-phenotype association tests revealed two significant SNPs in the hexose carrier protein (Cnu01G018720) and sucrose synthase (Cnu09G011120) genes associated with the higher sugar content in both the germplasm and F populations. This research provides valuable insights into the genetic basis of coconut sweetness and offers molecular markers for breeding programs aimed at improving coconut water quality. The identified variants can improve the selection process in breeding high-quality sweet coconut varieties and thus support the economic sustainability of coconut cultivation.
椰子（L.）是一种具有重要经济和营养价值的农产品，广泛用于各种产品，包括椰子水。甜度是椰子水的一个重要品质性状，受遗传和环境因素影响。在本研究中，我们利用下一代测序技术来鉴定椰子基因组中与椰子水甜度相关的遗传变异。对49份椰子种质资源进行全基因组重测序，包括不同的种质和一个由81个个体组成的F群体，共发现约2700万个单核苷酸多态性（SNP）和约150万个插入缺失（InDel）。通过波美度（°Bx）测量的糖含量在所有测试种质中差异很大，矮化品种通常更甜。对糖谱的综合分析表明，蔗糖是导致甜度的主要糖类。对参与糖代谢和运输的148个基因进行等位基因挖掘以及基因型-表型关联测试，发现在己糖载体蛋白（Cnu01G018720）和蔗糖合酶（Cnu09G011120）基因中有两个显著的SNP与种质和F群体中较高的糖含量相关。本研究为椰子甜度的遗传基础提供了有价值的见解，并为旨在改善椰子水品质的育种计划提供了分子标记。所鉴定的变异可以改进高品质甜椰子品种育种的选择过程，从而支持椰子种植的经济可持续性。
