The major goal of this project is to develop cucumber varieties with improved flavor for fresh consumption or elevated accumulation of (E,Z)-2,6-nonadienal/(E)-2-nonenal volatiles for industry use. There are four specific objectives in this project.Objective 1: To investigate volatile components and their association with cucumber flavor and sensory preferences.Objective 2: To understand genetic basis of flavor-enhancing traits in cucumber through QTL mapping.Objective 3: To develop germplasm with enhanced flavor and key volatile accumulation through marker-assisted QTL pyramiding.Objective 4: To develop key cucumber volatiles for potential use in food, fragrance, and pharmaceutical industries.
CULTIVAR DEVELOPMENT: ACCELERATED INTROGRESSION OF SYNTHETIC HEXAPLOID DERIVED DIVERSITY INTO AN APPLIED HARD WINTER WHEAT BREEDING PROGRAM
Du, X.; Weng, Yi, .
Texas Women's University