Chinese Cherry Genome Reveals Genes for Firmer Fruit Texture

Researchers from Shanghai Jiao Tong University have successfully assembled the first chromosome-level, haplotype-resolved genome of the Chinese cherry cultivar "Zhuji Duanbing." The findings of the study provide important insights into the genetic determinants of fruit firmness, offering a valuable resource for breeding programs of Chinese cherry.

Chinese cherry is highly valued for its economic and nutritional benefits, yet its soft texture poses a challenge to its marketability. The research team compared the soft-fleshed Zhuji Duanbing with the firmer "Heizhenzhu" sweet cherry and found that pectin, cellulose, and hemicellulose have critical roles in determining fruit texture.

The softer texture of Zhuji Duanbing was linked to accelerated cell wall degradation during ripening, particularly within the pectin matrix. The research team identified two genes, GalAK-like and Stv1, as key regulators of this process, showing significant expression differences between the two varieties. These genes, involved in pectin biosynthesis and modification, are promising targets for future genetic improvements.

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