Candidate genes controlling the taste qualities of garden strawberry (Fragaria × ananassa Duch.) fruits

Strawberry ( Fragaria L.) is one of the commercially valuable berry crops. Strawberries are valued for their attractive appearance and nutritional value, are a low-calorie product and have a low glycemic index. In the industrial production, preference is given to cultivars distinguished by good resistance to pathogens, high yield and transportability. However, probably as a result of breeding aimed at improving these and other characteristics, most industrial cultivars have lost their taste qualities. The use of accelerated breeding methods to improve the taste of strawberry fruits is one of the promising areas. At the first stages of work to accelerate breeding, it is necessary to search for candidate genes that regulate certain qualities. To date, a total of over 2,000 volatile aromatic compounds are known in various fruit crops. The components regulating the sugar-acid index include sugars and organic acids. The review examines a group of genes, including the SWEET gene family, which regulate the transfer of sugars from leaves to fruits in a number of crops. The genes involved in the biosynthesis of sugars, associated with the accumulation of malic acid in fruit trees, citric acid in citrus fruits, as well as genes regulating the basic taste qualities of fruits and berries are considered.. The key genes for flavor regulation in strawberry fruits are FaOMT, FaFAD1, and FanAAMT . The regulation of sucrose levels is influenced by the FaSPS, FaPHS1, FaSuc11 , and FaSUSY genes, of glucose by FaGlu8 and FaGlu3 , and of fructose by FaFRU . The content of citric acid is regulated by the FaMYB5 gene, while that of ascorbic acid is regulated by FaAKR23 and FaGalUR.