Organic acids are major determinants of fruit flavor and a primary focus of fruit crop breeding. The accumulation of organic acids is determined by their synthesis, degradation, and transport, all of which are manipulated by sophisticated genetic mechanisms. Constant exploration of the genetic basis of organic acid accumulation, especially through linkage analysis, association analysis, and evolutionary analysis, have identified numerous loci in recent decades. In this review, the genetic loci and genes responsible for malate and citrate contents in fruits are discussed from the genetic perspective. Technologies such as gene transformation and genome editing as well as efficient breeding using marker-assisted selection (MAS) and genomic selection (GS) are expected to break the bottleneck of traditional fruit crop breeding and promote fruit quality improvement.

中文翻译：

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酸味的艺术：新鲜水果中有机酸含量的遗传学


有机酸是水果风味的主要决定因素，也是水果作物育种的主要关注点。有机酸的积累由它们的合成、降解和运输决定，所有这些都受到复杂的遗传机制的操纵。近几十年来，对有机酸积累的遗传基础的不断探索，特别是通过连锁分析、关联分析和进化分析，已经确定了许多基因座。本文从遗传学角度讨论了导致果实中苹果酸和柠檬酸盐含量的遗传位点和基因。基因转化和基因组编辑等技术以及使用标记辅助选择 （MAS） 和基因组选择 （GS） 的高效育种有望打破传统水果作物育种的瓶颈，促进水果品质的提高。