Core Insights - The sweetness of fruits has significantly increased over the past few decades, with examples such as watermelons now averaging a sugar content of 12, compared to 9 two decades ago [1][2]. Group 1: Factors Contributing to Increased Sweetness - The development of superior fruit varieties through hybridization and modern breeding techniques has been a key factor in enhancing sweetness [2]. - Advances in agricultural technology, including molecular marker-assisted breeding, have improved the efficiency and precision of fruit breeding [2]. - Understanding the molecular mechanisms of sugar accumulation in fruits like tomatoes and strawberries allows for better regulation of sugar content [2][3]. Group 2: Cultivation Practices - Specific cultivation practices, such as grafting "Su Cui No. 1" pear onto rootstocks and planting pollinator varieties, help maintain high sugar characteristics [2]. - Optimal harvesting time is crucial for flavor and texture, with the best period identified as 105 to 110 days post-bloom [3]. Group 3: Quality Considerations - A balance of sweetness and acidity is essential for flavor complexity, with high-quality fruits often having a slight acidity to enhance the sweetness [4]. - Aroma compounds play a significant role in the overall flavor experience, and breeding efforts are increasingly focused on enhancing fruit aroma alongside sweetness [4]. - The quality of fruits is also assessed based on texture, disease resistance, storage capability, and nutritional content, with a growing emphasis on vitamins and antioxidants [4].