新项目探寻作物“滋味基因密码”

Core Viewpoint - The project "Molecular Mechanism of Flavor Quality Traits Formation in Specialty Horticultural Crops" has been launched in Changsha, Hunan, aiming to enhance the flavor quality of key horticultural crops through molecular breeding techniques [1][2]. Group 1: Project Overview - The project is led by Hunan Agricultural University in collaboration with several institutions, focusing on the molecular mechanisms behind flavor quality traits in specialty horticultural crops [1]. - The project targets three main crops: tea trees, chili peppers, and citrus, with four sub-topics designed to explore common flavor traits [2]. Group 2: Research Objectives - The aim is to clarify the genetic basis of flavor traits in tea trees, chili peppers, and citrus, and to construct a molecular regulatory network for flavor substance metabolism [2]. - The project will also investigate the mechanisms of flavor quality formation in response to adverse conditions [2]. Group 3: Technological Development - The team plans to develop a stable high-throughput breeding "chip" specifically for flavor quality, creating an efficient breeding technology system [2]. - A roadmap for improving the flavor quality of specialty horticultural germplasm will be established [2]. Group 4: Institutional Support - Hunan Agricultural University is committed to building an integrated innovation platform that combines production, education, research, and application to support the project's high-quality implementation [2].