A more nutritious apple to get to the main

The new platform home for more than 100 apple varieties could enable years of shaving the breeding process and enable data-based reviews on how to increase the health benefits of America’s favorite fruit.

Developed by a team of Ohio State University scientists, this new analytics platform includes information on genetics and hundreds of chemical compounds behind certain traits – from sugar and acid to antioxidants – in the fruit that helps apples eat healthy food.

Demonstrating relationships between genetics and compounds in photosynthetic apples, the forum has the potential to take some estimates, and time from the breeding process – it usually takes about seven years to get the original taste from the parent species. It could take decades to try new Apple varieties, and to create a whole new variety.

Jessica Cooperton, an assistant professor of plant and crop science at Ohio State, said further research on plant-based chemicals that could provide health benefits could be the first step in determining which compounds give a better chance of developing more nutritious apples. .

“Apple’s genetics is an approach that allows us to better understand how it affects the production of many compounds in the apple fruit. We want to help make this process easier and help people develop decisions about the Apple process. ”

Cooperstone focuses on chemical compounds called apples and tomatoes. She and her co-worker focus on creating and growing the healthiest versions of these crops as much as possible.

“If we can improve the quality of our food, we have to do it. My philosophy is always to improve the food people eat – we don’t improve something and then we have to convince people to eat it, ”said a faculty member in the Department of Food Science and Technology. “People are more likely to be influenced by the foods they want to eat in advance. We are really trying to make Apple work. ”

The study was published online September 1 New physiologist.

Co-authors of the study, all from Ohio State, Katherine Williams and Food Science and Technology Emmanuel Hazakis, and Diane Dud Miller and Jonathan Fresnodo Ramirez, Vegetation and Crop Science. Emma Billbray, the first author, worked on the stage as a graduate student at Corpston Laboratory.

Apples are an important crop for Ohio and the Midwest, and are the No. 1 fruit eaten by Americans – about 25% of the fruit eaten in the United States.

The study included 124 apples, such as honey, gala, Fuji and golden sweet, as well as wild apples and future varieties that are being evaluated by Middle Eastern farmers.

Genetic analysis of each apple has identified genetic markers related to taste, disease resistance, and texture. Using high-resolution mass spectrometry and a nuclear magnetic resonance imaging device, the researchers described the phytochemicals in apples as “global” metaphysics.

The team then took the biggest test of combining all the data to determine the genotype-metabolic relationships that guide Apple’s decision-making and link studies between certain chemical compounds and health benefits. As part of the merger, the researchers collected the data in a way that showed each genetic marker associated with the production of at least one phytochemical.

We looked for strong connections in areas of the genome in Apple that were not well studied and looked for which compounds we could identify and which nutritional value. From all the inaccurate information to the synthesis, we could find the genes responsible for the synthesis – researchers can confirm that.

“The goal is to do this perfectly so that you do not improve your productivity while providing productivity, disease resistance and taste – by considering all these components of a good and fruitful apple and putting them together and experimenting globally.”

Based on this, the team plans to employ biotechnology approaches to better understand information about health-promoting compounds and accelerate flowering and fruit production in apple trees.

This work was supported by the Ohio State Department of Agriculture, the U.S. Department of Agriculture, and the Ohio Center for Agricultural Research and Development’s Foods for Health Discovery Theme. The study used the Ohio Super Computer Center and the Campus Chemical Equipment Center NMR in Ohio.

'); ppLoadLater.placeholderFBSDK = ppLoadLater.placeholderFBSDK.join (" n");

Leave a Comment