Progress 01/15/24 to 01/14/25
Outputs
Target Audience: The target audience reached during Year 4 (2024) of the project included the following individuals and groups. The aims and scope of the project and the results on genetic basis, applied genomics and molecular breeding of cucumber fruit flavor were presented in the following meetings, conferences, outreach events, or seminars. 1) Weng Y. "Molecular marker technologies for pickling cucumber improvement." An invited talk at Pickle Packer International (PPI) 2024 Spring meeting (Louisville, KY, 4/17/2024) with ~150 meeting attendants from the pickling industry. 2) Nguyen T, Yahia Y, Weng Y. "QTL Mapping of Horticulturally Important Plant Architectural Traits in Cucumber (Cucumis sativus L.)" Presented at ASHS annual meeting (Honolulu, HI, 9/23/2024 to 9/27/2024) with ~100 meeting attendants from the horticulture research community. 3). Dymerski R, Wang Y, Chen F, Grumet R, Weng Y. "Phylogenomic and genome-wide association analyses provide insights into the selection history of horticulturally important traits in cucumber." Presentation at Plant and Animal Genome Conference 32 (San Diego, CA, Jan 9-13, 2025) with ~200 meeting attendants from the cucurbit research community around the globe. 4) Duan R, Latorre N, Pham T, Nguyen T, Tan J, Weng Y, Du X. "Cucumber sensory properties and the variance in flavor molecules (aroma and taste) in a GWAS panel" was presented at the ACS Spring Meeting (San Diego, CA, March 23-27, 2025) with ~ 50 meeting attendants from the ACS Agricultural and Food Chemistry Division. 5) Duan C, Nguyen T, Tan J, Weng Y, Du X. "Key role of texture in fresh-cut vegetables and characterization of texture-related parameters in cucumber" was presented at the ACS Spring Meeting (San Diego, CA, March 23-27, 2025) with ~ 50 meeting attendants from the ACS Agricultural and Food Chemistry Division. The effort from above distributed information to immediate audience who is the stakeholders of the cucumber industry (seed companies, public/private sector researchers, government and university) that will utilize the information and resources to develop better cucumber fruit for the consumers. Additional audiences include the cucurbit research community and the biological science research community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? 1) During Year 4 (FY2024), two graduate students (two PhD) received training under supervision of the investigator (Dr. Du). These graduate students had training on flavor component instrumental analysis including gas chromatography-mass spectrometry (GC-MS) for volatile analysis, high-performance liquid chromatograph (HPLC) taste-related compound analysis, texture analyzer for texture characterization, as well sensory evaluation. These two graduate students were trained well. The two PhD students will continuously work on this project and one PhD student will graduate in 2025. 2) In 2024, four people in the co-PI's (Dr. Weng) lab were trained through this project including Thi Nguyen (PhD student), Junyi Tan (50% effort, postdoc research associate), Ronald Dymerski (25% effort, postdoc research associate), Klara Stezler (part-time, undergraduate student). These people have been involved in research of this project including genetic mapping, gene cloning, genome-wide association study, and marker assisted selection of cucumbers with enhanced flavor profiles. How have the results been disseminated to communities of interest? Dissemination of the results in Year 4 (FY2024) included: Conference presentations: 1) Weng Y. "Molecular marker technologies for pickling cucumber improvement." An invited talk at Pickle Packer International (PPI) 2024 Spring meeting (Louisville, KY, 4/17/2024). 2) Nguyen T, Yahia Y, Weng Y. "QTL Mapping of Horticulturally Important Plant Architectural Traits in Cucumber (Cucumis sativus L.)" Presented at ASHS annual meeting (Honolulu, HI, 9/23/2024 to 9/27/2024). 3). Dymerski R, Wang Y, Chen F, Grumet R, Weng Y. "Phylogenomic and genome-wide association analyses provide insights into the selection history of horticulturally important traits in cucumber." Presentation at Plant and Animal Genome Conference 32 (San Diego, CA, Jan 9-13, 2025). 4) Duan R, Latorre N, Pham T, Nguyen T, Tan J, Weng Y, Du X. "Cucumber sensory properties and the variance in flavor molecules (aroma and taste) in a GWAS panel" was presented at the ACS Spring Meeting (San Diego, CA, March 23-27, 2025). 5) Duan C, Nguyen T, Tan J, Weng Y, Du X. "Key role of texture in fresh-cut vegetables and characterization of texture-related parameters in cucumber" was presented at the ACS Spring Meeting (San Diego, CA, March 23-27, 2025). Graduate thesis/dissertation: 1) Nicole Latorre. Investigating the Impact of Aroma on Cucumber Flavor Using Consumer Sensory Analysis and Quantification of Vitamin C Content in 220 GWAS Cucumbers. Texas Woman's University, May 2024. MS thesis. 2) Ronal Dymerski. Characterization and Genetic Basis of Parthenocarpy in Cucumber (Cucumis sativus L.). University of Wisconsin-Madison, May 2024. What do you plan to do during the next reporting period to accomplish the goals? We did not encounter any issues or problems in our work. In Year 5 (FY2025), we will continue to perform various experiments as planned with focus on the following: validate lines with high level VOC accumulation and evaluate factors affect VOC accumulation; and fine mapping of major-effect QTL for fruit firmness and key VOCs.
Impacts
What was accomplished under these goals?
Accomplishment for the objective 1: Objective 1: To investigate volatile components and their association with cucumber flavor and sensory preferences. Goals under this objective have been largely accomplished, as shown in Year 1 - 3 reports. In addition, to further verify the results, 10 selected cucumber lines with contrasting fruit quality profiles were grown in the field in summer 2024 aiming for sensory tests. This experiment was terminated due to have disease epidemic. This experiment was redone in the greenhouse in spring 2025, which is underway. Accomplishment for the objective 2: Objective 2: To understand genetic basis of flavor-enhancing traits in cucumber through QTL mapping. QTL analysis was performed for phenotypic data collected from previous years in both biparental populations (WI7799F2, F3 and RIL and G9RIL) and a GWAS (genome-wide association study) population consisting of 210 cucumber accessions. Target traits include flavor attributes such as fruit VOCs, taste qualities (sugars, phenolics), and fruit firmness. Data for other horticulturally important traits like plant architecture, flowering time, fruit size and shape were also collected. QTL analysis or association analysis identified over 200 QTL for these traits. Many QTLs identified from multiple populations or environments were cross validated. To further validation of fruit flavor or fruit firmness QTL detected, over 40 selected lines were grown in 2024 field trial, data for VOCs and fruit firmness were collected. Data analysis is underway. Accomplishment for the objective 3: Objective 3: To develop germplasm with enhanced flavor and key volatile accumulation through marker-assisted QTL pyramiding. Selected BC1 and BC2 plants from RILs carrying varying numbers of QTL for VOC accumulation and fruit firmness were planted in field or greenhouse. Over 900 plants were SNP genotyped through the DArTag technology, and plants carrying target combinations of QTL were selected which were either backcrossed or self-pollinated. A subset of introgression lines with low and high VOC profiles or varying fruit firmness is grown in the greenhouse, which will be evaluated by a sensory panel to establish the correlations among QTL, instrumental analysis and human sensory for cucumber flavors and fruit texture. Accomplishment for the objective 4: Objective 4:To develop key cucumber volatiles for potential use in food, fragrance, and pharmaceutical industries. Nothing to report.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Weng Y. Molecular marker technologies for pickling cucumber improvement. An invited talk at Pickle Packer International (PPI) 2024 Spring meeting (Louisville, KY, 4/17/2024).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Nguyen T, Yahia Y, Weng Y. QTL Mapping of Horticulturally Important Plant Architectural Traits in Cucumber (Cucumis sativus L.) Presented at ASHS annual meeting (Honolulu, HI, 9/23/2024 to 9/27/2024).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2025
Citation:
Dymerski R, Wang Y, Chen F, Grumet R, Weng Y. Phylogenomic and genome-wide association analyses provide insights into the selection history of horticulturally important traits in cucumber. Presentation at Plant and Animal Genome Conference 32 (San Diego, CA, Jan 9-13, 2025).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2025
Citation:
Duan R, Latorre N, Pham T, Nguyen T, Tan J, Weng Y, Du X. Cucumber sensory properties and the variance in flavor molecules (aroma and taste) in a GWAS panel was presented at the ACS Spring Meeting (San Diego, CA, March 23-27, 2025).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2025
Citation:
Duan C, Nguyen T, Tan J, Weng Y, Du X. Key role of texture in fresh-cut vegetables and characterization of texture-related parameters in cucumber was presented at the ACS Spring Meeting (San Diego, CA, March 23-27, 2025).
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2025
Citation:
Nicole Latorre. Investigating the Impact of Aroma on Cucumber Flavor Using Consumer Sensory Analysis and Quantification of Vitamin C Content in 220 GWAS Cucumbers. Texas Womans University, May 2024.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2025
Citation:
Ronal Dymerski. Characterization and Genetic Basis of Parthenocarpy in Cucumber (Cucumis sativus L.). University of Wisconsin-Madison, May 2024.
|
Progress 01/15/23 to 01/14/24
Outputs
Target Audience: The target audience reached during Year 3 (2023) of the project included the following individuals and groups. The aims and scope of the project and the results on genetic basis, applied genomics and molecular breeding of cucumber fruit flavor were presented in the following meetings, conferences, outreach events, or seminars. 1) "Development of molecular markers and marker-assisted selection of flavor attributes in cucumber" was presented in the Plant Molecular Breeding workshop during Plant and Animal Genome Conference 30 (January 2023; San Diego, CA) with ~150 meeting attendants from primarily the academic. 2) "Development of a high throughout genotyping platform for cucumber molecular breeding" was presented at VII International Symposium of Cucurbits 2023 (June 12, 2023; Zhengzhou, China, virtual talk) with ~200 meeting attendants from the cucurbit research community around the globe. 3) Gave a talk on genetic basis of cucumber flavor in the symposium 'Biotechnology and Synthetic Biology for Sustainable Foods, Food Ingredients, and Flavor' during American Society of Chemistry (ACS) annual meeting (August 14, 2023, San Francisco, CA) with ~50 workshop participants from the academic and food industry. 4) 'Show and Tell' of this project in a field day at Hancock Research Station in Wisconsin (September 1, 2023) with ~30 faculty, graduate students, vegetable growers, and extension agents from central Wisconsin. 5) Gave a seminar on molecular breeding to improve cucumber fruit quality at Tennessee State University (an 1894 institution of Higher Education) (November 18, 2023; Nashville, TN) with ~25 people including faculty/staff, graduate and undergraduate students. 6) Presented a poster (by a graduate student) about this project at the University of Wisconsin 13th Annual Plant Sciences Symposium (November 3, 2023; Madison, WI) with ~100 meeting participants including faculty, staff, and graduate students from multiple universities. 7) Presented a poster (by a graduate student) about this project (sugar and acid quantification for WGAS cucumber samples) at the Texas Woman's University 2023 Student Creative Arts & Research Symposium (April 18, 2023; Denton, TX) with ~500 meeting participants including faculty, staff, graduate students, and undergraduate students from Texas Woman's University. 8) Presented a poster (by a graduate student) about this project (total polyphenol and phenolic compound quantification for WGAS cucumber samples) at the Texas Woman's University 2023 Student Creative Arts & Research Symposium (April 19, 2023; Denton, TX) with ~500 meeting participants including faculty, staff, graduate students, and undergraduate students from Texas Woman's University. The effort from above distributed information to immediate audience who is the stakeholders of the cucumber industry (seed companies, public/private sector researchers, government and university) that will utilize the information and resources to develop better cucumber fruit for the consumers. Additional audience includes the cucurbit research community, and the biological science research community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Graduate student training: During Year 3 (FY2023), five graduate students (three MS and two PhD) received training under supervision of the investigator (Dr. Du). These graduate students had training on flavor component instrumental analysis including gas chromatography-mass spectrometry (GC-MS) for volatile analysis, high-performance liquid chromatograph (HPLC) taste-related compound analysis, texture analyzer for texture characterization, as well sensory evaluation. These five graduate students were trained well. Three MS student has graduated in 2023 (one per semester). The two Ph.D. students will continuously work on this project. In 2023, four people in the co-PI's (Dr. Weng) lab were trained through this project including one under graduate student and two Ph.D. students; one part-time postdoc research associate was also involved in this project. These people were trained in the field of plant genetics and breeding focusing on experimental design, statistical analysis of data, as well as QTL mapping and GWAS for fruit flavor associated traits. How have the results been disseminated to communities of interest? Dissemination of the results in Year 3 (FY2023) included: Conference presentations: 1. 'Development of 3K SNP Panel for Targeted Genotyping in Cucumber.' A virtual talk at VII International Symposium of Cucurbits 2023 (June 12, 2023; Zhengzhou, China). 2. 'Genetic Basis of Fruit Texture in Cucumber.' An oral presentation at American Society of Chemistry (ACS) annual meeting (August 14, 2023, San Francisco, CA). 3. 'Identifying QTLs underlying hybrid leaf necrosis caused by genetic incompatibilities in an intraspecific cucumber cross.' A poster presentation at the University of Wisconsin 13th Annual Plant Sciences Symposium (November 3, 2023; Madison, WI). Peer-reviewed journal publications: 1. Liu, H., Zhao, J., Chen, F., Wu, Z., Tan, J., Nguyen, N. H., ... & Weng, Y. (2023). Improving Agrobacterium tumefaciens− mediated genetic transformation for gene function studies and mutagenesis in cucumber (Cucumis sativus L.). Genes, 14(3), 601. 2. Zhao, J., Bo, K., Pan, Y., Li, Y., Yu, D., Li, C., ... & Weng, Y. (2023). Phytochrome-interacting factor PIF3 integrates phytochrome B and UV-B signaling pathways to regulate gibberellin-and auxin-dependent growth in cucumber hypocotyls. Journal of Experimental Botany, 74(15), 4520-4539. Graduate thesis: Three theses were finished by three MS students in FY2023. 1. Spencer Harris. Quantification of Sugars and Organic Acids in 210 Cucumber (Cucurbis Sativus) Varieties for Genome-Wide Association Studies (GWAS). Texas Woman's University, Spring 2023. 2. Tara Edwards. Quantification of Total and Individual Polyphenolic Content in Over 400 Cucumbers (Cucumis Sativus) For Genome-Wide Association Studies (GWAS). Texas Woman's University, Summer 2023. 3. Nicole Latorre. Investigating the Impact of Aroma on Cucumber Flavor Using Consumer Sensory Analysis and Quantification of Vitamin C Content in 220 GWAS Cucumbers. Texas Woman's University, Fall 2023. What do you plan to do during the next reporting period to accomplish the goals? We did not encounter any issues or problems in our work. In Year 4 (FY2024), we will continue to perform various experiments as planned with focus on the following: validate lines with high level VOC accumulation and evaluate factors affect VOC accumulation; fine mapping of major-effect QTL for fruit firmness and key VOCs.
Impacts
What was accomplished under these goals?
Accomplishment for the objective 1: Objective 1: To investigate volatile components and their association with cucumber flavor and sensory preferences. Goals under this objective have been largely accomplished, as shown in Year 1 and Year 2 reports. Data analysis and manuscript preparation are underway. See Objective 2 for relevant work. Accomplishment for the objective 2: Objective 2: To understand genetic basis of flavor-enhancing traits in cucumber through QTL mapping. In 2023, we are in Year 3. We continued population development and phenotyping of fruit flavor attributed. Through single seed descent (SSD), a recombinant inbred line (RIL) population with 125 RILs was developed or the WI7799 cross. In 2023 greenhouse and field trials, fruit firmness and VOC data (and many morphological traits) were collected from this RIL population. Data for cucumber fruit flavor quality attributes (fruit firmness, VOCs, acids, sugars, pH etc.) from a GWAS (genomewide association study) panel with 100 cucumber accessions were also collected from a replicated field trial (2 replication). The RIL population was genotyped with the DArTagging platform and a linkage map with 1800 SNP marker loci was developed, which was used for linkage analysis to identify QTLs for flavor quality attributes in the RIL population. Most QTL detected in the F2 and F2:3 populations were validated. All GWAS panel members were also re-sequenced. SNPs and small indels in the panel were called, quality controlled. Association analysis on collected phenotypic data is underway. Accomplishment for the objective 3: Objective 3: To develop germplasm with enhanced flavor and key volatile accumulation through marker-assisted QTL pyramiding. From QTL mapping results, four major-effect QTL for fruit quality attributes including one for fruit firmness and three for VOCs were identified for development of near-isogenic lines (NILs) of each QTL and pyramiding of multiple QTL. At BC1, marker-assisted selection (MAS) was practiced using both fore- and background selections with the DArTagging SNP genotyping platform. BC1 plants carrying target QTL or combinations of QTL and with maximum genetic background of the recurrent background were selected for further backcrossing or self-pollination. Selected plants will be subjected to one more round of MAS. In 2024 field seasons, selected BC1F2 progeny will also be grown in field trials to evaluate VOC and fruit firmness profiles to confirm the effect of introgressed QTL. Accomplishment for the objective 4: Objective 4:To develop key cucumber volatiles for potential use in food, fragrance, and pharmaceutical industries. Through phenotyping of VOCs in the natural cucumber populations in 2022 and 2023 trials, several cucumber lines showing consistency of high level of accumulation of specific VOCs (C6 and C9 aldehydes) were identified. A replicated greenhouse trial is underway to validate the results and evaluate key factors affecting VOC accumulation in these lines is underway.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Development of 3K SNP Panel for Targeted Genotyping in Cucumber. A virtual talk at VII International Symposium of Cucurbits 2023 (June 12, 2023; Zhengzhou, China).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Genetic Basis of Fruit Texture in Cucumber. An oral presentation at American Society of Chemistry (ACS) annual meeting (August 14, 2023, San Francisco, CA).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Identifying QTLs underlying hybrid leaf necrosis caused by genetic incompatibilities in an intraspecific cucumber cross. A poster presentation at the University of Wisconsin 13th Annual Plant Sciences Symposium (November 3, 2023; Madison, WI).
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Liu, H., Zhao, J., Chen, F., Wu, Z., Tan, J., Nguyen, N. H., ... & Weng, Y. (2023). Improving Agrobacterium tumefaciens? mediated genetic transformation for gene function studies and mutagenesis in cucumber (Cucumis sativus L.). Genes, 14(3), 601.
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Zhao, J., Bo, K., Pan, Y., Li, Y., Yu, D., Li, C., ... & Weng, Y. (2023). Phytochrome-interacting factor PIF3 integrates phytochrome B and UV-B signaling pathways to regulate gibberellin-and auxin-dependent growth in cucumber hypocotyls. Journal of Experimental Botany, 74(15), 4520-4539.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2023
Citation:
Spencer Harris. Quantification of Sugars and Organic Acids in 210 Cucumber (Cucurbis Sativus) Varieties for Genome-Wide Association Studies (GWAS). Texas Womans University, Spring 2023.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2023
Citation:
Tara Edwards. Quantification of Total and Individual Polyphenolic Content in Over 400 Cucumbers (Cucumis Sativus) For Genome-Wide Association Studies (GWAS). Texas Womans University, Summer 2023.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2023
Citation:
Nicole Latorre. Investigating the Impact of Aroma on Cucumber Flavor Using Consumer Sensory Analysis and Quantification of Vitamin C Content in 220 GWAS Cucumbers. Texas Womans University, Fall 2023.
|
Progress 01/15/22 to 01/14/23
Outputs
Target Audience: The target audience reached during the duration of the project included the following individuals and groups. (1) The research outcomes related to F3 cucumber fruits have been presented at the American Chemical Society (ACS) National Meeting & Exposition annual meeting in fall 2022, Chicago. ACS has the largest chemistry-related conference, which has at least 15,000 attendees with quite amount from agriculture and food science relevant industry. (2) Research outcomes on QTL mapping of fruit flavor related attributed were also presented at the American Chemical Society (ACS) National Meeting & Exposition annual meeting in fall 2022, Chicago. (3) The results on genetic basis of cucumber fruit flavor were also presented at an international conference 'Cucurbitaceae 2022' international meeting held in Naples, FL (October 2022). This biannual meeting attracted more than 300 attendants from the academic and cucurbit industry around the world. (4) Findings from this research project have been published in the peer-reviewed journal of ACS Food Science & Technology, which has major audience from agriculture, food industry, and food science academia. The effort from above distributed information to immediate audience who is the stakeholders of the cucumber industry (seed companies, public/private sector researchers, government and university) that will utilize the information and resources to develop better cucumber fruit for the consumers. Additional audience includes the cucurbit research community, and the biological science research community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Graduate student training: During Year 2 (FY2022), five graduate students (three MS and two PhD) received training under supervision of the investigator (Dr. Du). These graduate students had training on flavor component instrumental analysis including gas chromatography-mass spectrometry (GC-MS) for volatile analysis, high-performance liquid chromatograph (HPLC) taste-related compound analysis, and texture analyzer for texture characterization. These five graduate students were trained well. Two MS student has graduated in fall 2022 and another MS student will graduate in spring 2023. The two PhD students will continuously work on this project. In 2022, four people in the co-PI's (Dr. Weng) lab were trained through this project including one under graduate student, one Ph.D. student, and one visiting scientist. One part-time postdoc research associate was also involved in this project. These people were trained in the field of plant genetics and breeding focusing on experimental design, statistical analysis of data, as well as QTL mapping and Genome wide association analysis for fruit flavor associated traits. How have the results been disseminated to communities of interest? Dissemination of the results in Year 2 (FY2022) included: Conference presentations: Akinpelu O, Du X, Weng Y. Volatile aroma and texture of 379 cucumber progenies and the impact of growing environment. ACS National Meeting & Exposition annual meeting (Chicago, IL, August 21-25, 2022). Weng Y, Du X, Nguyen T. Flavor of cucumber fruit: A genetics perspective. ACS National Meeting & Exposition annual meeting (Chicago, IL, August 21-25, 2022). Nguyen T, Duan C, Akinpelu O, Yahia Y, Du X, Weng Y. QTL mapping for fruit quality traits in cucumber, Cucumis sativus. Cucurbitaceae 2022 (Oct 30-Nov 3, Naples, FL). Peer-reviewed journal publications: Xiaofen Du*, Jyotishree Routray, Cierra Williams, Yiqun Weng. Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit. ACS Food Science & Technology. 2022, 2(9): 1495-1506. Liu, H.; Zhao, J.; Chen, F.; Wu, Z.; Tan, J.; Nguyen, N.H.; Cheng, Z.; Weng, Y. Improving Agrobacterium tumefaciens-mediated genetic transformation for gene function studies and mutagenesis in cucumber (Cucumis sativus L.). Genes 2023, 14, 601. Graduate thesis: Two thesis were finished by two MS students in FY2022: Oyindamola Akinpelu. Quantitative Variations, Inheritance, and Effect of Environmental Conditions on Texture, Taste Related Components and Aroma in 251 F3 Cucumbers from WI-7633 x WI-7801. Texas Woman's University, 2022. Jyotishree Routray. C6 And C9 Volatile Compounds In 223 Cucumbers (Cucumis Saativus L.) In Genome-Wide Association Studies (GWAS). Texas Woman's University, 2022. What do you plan to do during the next reporting period to accomplish the goals? We did not encounter any issues or problems in our work. In Year 3 (FY2023), we will continue to perform various experiments as planned with a focus on QTL mapping of flavor-quality related traits in bot biparental and natural populations. Marker-assisted QTL pyramiding for selected QTL is underway to develop near isogenic lines. We will also start characterization of spatiotemporal accumulation of aroma volatiles in selected cucumber lines.
Impacts
What was accomplished under these goals?
Accomplishment for the objective 2: Objective 2: To understand genetic basis of flavor-enhancing traits in cucumber through QTL mapping. In 2022, we continued data collection from cucumber samples collected in 2021, which included 150 F2 plants derived from the cross between two cucumber inbred lines of WI7633 and 9930140 F2-derived F2:3 families. We analyzed F2 and F2:3 data on various fruit flavor attributes from 2021 and 2022 greenhouse and field trails. QTL analysis was performed, and QTLs for VOCs, fruit taste (sugars, acids, pH, titratable acidity, and total polyphenols) and fruit texture (fruit firmness, soluble solids) related traits were identified. For most traits, major-effect QTL were identified. For fruit firmness, a major QTL was target for fine genetic mapping. In 2022 field season, a Genome Wide Association Study (GWAS) panel with 208 cucumber inbred lines from our collections and 122 recombinant inbred lines (RILs) from the cross between Gy14 and 9930 cucumbers were grown in open field. Fruit flavor-related traits were collected from the two populations including volatile organic compounds (VOCs), acids, sugars, and fruit texture. Data for other traits like flowering time, sex expression, fruit color/size etc. were also collected. Data analysis for various traits is underway. Accomplishment for the objective 3: Objective 3: To develop germplasm with enhanced flavor and key volatile accumulation through marker-assisted QTL pyramiding. QTL mapping has identified three major-effect QTL for VOCs and one major-effect QTL for fruit firmness. In 2022, crosses were made to initiate marker-assisted QTL pyramiding for the three VOC QTL. BC1 population is now ready to practice marker assisted selection. Development of near isogenic lines for the fruit firmness QTL is also underway.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Akinpelu O, Du X, Weng Y. Volatile aroma and texture of 379 cucumber progenies and the impact of growing environment. ACS National Meeting & Exposition annual meeting (Chicago, IL, August 21-25, 2022)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Weng Y, Du X, Nguyen T. Flavor of cucumber fruit: A genetics perspective. ACS National Meeting & Exposition annual meeting (Chicago, IL, August 21-25, 2022).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Nguyen T, Duan C, Akinpelu O, Yahia Y, Du X, Weng Y. QTL mapping for fruit quality traits in cucumber, Cucumis sativus. Cucurbitaceae 2022 (Oct 30-Nov 3, Naples, FL).
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Xiaofen Du*, Jyotishree Routray, Cierra Williams, Yiqun Weng. Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit. ACS Food Science & Technology. 2022, 2(9): 1495-1506.
- Type:
Journal Articles
Status:
Published
Year Published:
2023
Citation:
Liu, H.; Zhao, J.; Chen, F.; Wu, Z.; Tan, J.; Nguyen, N.H.; Cheng, Z.; Weng, Y. Improving Agrobacterium tumefaciens-mediated genetic transformation for gene function studies and mutagenesis in cucumber (Cucumis sativus L.). Genes 2023, 14, 601.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2022
Citation:
Oyindamola Akinpelu. Quantitative Variations, Inheritance, and Effect of Environmental Conditions on Texture, Taste Related Components and Aroma in 251 F3 Cucumbers from WI-7633 x WI-7801. Texas Womans University, 2022.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2022
Citation:
Jyotishree Routray. C6 And C9 Volatile Compounds In 223 Cucumbers (Cucumis Saativus L.) In Genome-Wide Association Studies (GWAS). Texas Womans University, 2022.
|
Progress 01/15/21 to 01/14/22
Outputs
Target Audience: The target audience reached during the duration of the project included the following individuals and groups. (1) A total of 206 consumers participated in the consumer tests for eight selected cucumber varieties. During the consumer test, the participants displayed their hedonic scores with various sensory aspects to the cucumbers. (2) The research outcomes related to F2 (hybrid of 9930 × WI7633) were presented at the American Chemical Society (ACS) National Meeting & Exposition in March 2021, San Diego (Virtual). ACS has the largest chemistry-related conference, which has at least 15,000 attendees with quite amount from agriculture and food science relevant industry. (3) Findings from this research project have been published in the peer-reviewed journal of ACS Food Science & Technology, which has major audience from agriculture, food industry, and food science academia. The effort from above(2) and (3) distributed information to immediate audience who is the stakeholders of the cucumber industry (seed companies, public/private sector researchers, government and university) that will utilize the information and resources to develop better cucumber for the consumers. Additional audiences include the cucurbit research community, and the biological science research community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Graduate student training: During Year 1, three graduate students (two MS and one PhD) received training under supervision of the investigator (Dr. Du). These graduate students had training on flavor component instrumental analysis including gas chromatography-mass spectrometry (GC-MS) for volatile analysis, high-performance liquid chromatograph (HPLC) taste-related compound analysis, and texture analyzer for texture characterization. These three graduate students were trained well. One MS student has graduated in fall 2021 and another MS student will graduate in fall 2022. Three personnel were also received training under supervision of the investigator (Dr. Weng), which included one undergraduate student, one graduate student, and one visiting scientist. The professional training main focused on cucumber horticultural treatment in the field, fruit sample collection, and cucumber shoot DNA analysis. How have the results been disseminated to communities of interest? Dissemination of the results in Year 1 included: 1. Conference presentations: Cassidy Duan, Yiqun Weng, Xiaofen Du*. Quantitative variation of taste and texture properties in 165 F2 cucumber progenies. The 263th ACS National Meeting & Exposition, 3/2022 2. Peer-reviewed journal publications: 1) Xiaofen Du*, Mindy Davila, Cierra Williams, Yiqun Weng. Fresh cucumber fruit physicochemical properties, consumer acceptance, and impact of variety and harvest date. ACS Food Science & Technology. 2022, published. Doi.org/10.1021/acsfoodscitech.1c00433. 2) Cierra Williams, Yiqun Weng, Xiaofen Du*. Aroma and flavor profiles of ten cucumber varieties using a panel trained with chemical references. ACS Food Science & Technology. 2022, fs-2021-00453g. Accepted. 3. Graduate thesis: Cassidy Duan. Investigating Flavor Quality and Variances in F2 Cucumber Progenies Using Instrumental Analysis. Texas Woman's University. 4. Since this research involved in the consumer study of selected cucumbers for Objective 1, the consumers were recruited from the Texas Woman's University Denton campus. Emails and flyers related to our products and consumer test information were sent to the whole university including students, faculty, and staff (around 20,000 total). This was a very impressive way to disseminate our study to the community. What do you plan to do during the next reporting period to accomplish the goals? We did not encounter any issues or problems in our work. In Year 2, we will continue to perform various experiments as planned with a focus on QTL mapping of flavor-quality related traits in bot biparental and natural populations. We will also start marker-assisted QTL pyramiding for selected QTL. We also start characterization of spatiotemporal accumulation of aroma volatiles in selected cucumber lines.
Impacts
What was accomplished under these goals?
Accomplishment for the objective 1: Under the objective 1, we tried to understand what cucumber sensory quality is (describe cucumber sensory quality objectively) and what sensory quality that consumer prefers. Two studies were designed, consequently. 1). A descriptive analysis using a trained panel (n=10) was conducted to evaluate 10 cucumber varieties representing different market groups for their six aroma, 11 flavor, and three mouthfeel descriptors. The results revealed key sensory attributes for cucumber including crispy and juiciness texture, fresh and green aromas, and sweet taste. Significant varietal differences in fresh aroma and crispiness and juiciness texture were identified. Three East Asian (Chinese Long) type varieties were highly associated with melon-like, waxy, sweet, umami, and juicy notes; while two Eurasia fresh market inbred lines possessed high intensities in cucumber-like flavor, freshness, and crispiness. A US pickling cucumber line possessed bitter and salty taste. A Japanese Long line and a hybrid from the cross between US pickle and Chinese Long lines had the highest astringency scores. Partial least square regression identified endogenous sensory attribute relationship, showing cucumber-like flavor was driven significantly, positively by green aroma, negatively by bitterness and astringency. The results of the cucumber descriptive sensory profiles could be used in breeding for cucumber fruit quality and food industry. The chemical reference solutions could be adopted by other researchers or industry peers for cucumber sensory evaluation objectively. 2). A consumer study was designed with aims to investigate consumer acceptability of eight cucumber varieties representing different market groups, the correlation between their sensory quality and physiochemical properties (firmness, °Brix, pH, and TA), and the impact of variety and harvest date. Consumer (n=206) test results indicated overall acceptance was correlated positively to the acceptability of overall texture, taste, and aroma (specifically juiciness intensity and fresh, green aroma), but negatively to sourness taste, bitterness taste, astringency, and off-flavors. Fruit firmness from instrumental analyses were correlated positively to sensory crispiness and negatively to juiciness texture. Three most acceptable varieties were attributed to their freshness aroma and juiciness texture, while two least acceptable ones were due to their bitterness, astringency, and off-notes. Significant differences in both consumer acceptance and physicochemical parameters from fruits harvested at different dates were identified. The findings provide new insights into consumer attitudes and potential impactful factors, facilitating cucumber breeding for fruit quality improvement. Accomplishment for the objective 2: 3.) F2 (170 individuals) and F2-derived F2:3 families (140) were developed from the cross between two cucumber inbred lines, WI7633 and 9930 with contrasting fruit aroma profiles. The populations were also segregating for several other traits. In spring 2021 greenhouse season, phenotypic data on 170 F2 plants were collected. Fruit flavor-related traits were measured including volatile organic compounds (VOCs), acids, sugars, and fruit texture. Data for other traits like flowering time, sex expression, fruit color/size etc. were also collected. In 2021 summer field season, 143 F2:3 families were grown in replicated trials and data for the above-mentioned traits were also collected. Genomic DNAs from 143 F2 individuals were extracted and genotyped with GBS (genotyping-by sequencing). Analysis of the sequencing data and SNP calling in the segregating population is underway.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Cassidy Duan, Yiqun Weng, Xiaofen Du*. Quantitative variation of taste and texture properties in 165 F2 cucumber progenies. The 263th ACS National Meeting & Exposition, 3/2022
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Xiaofen Du*, Mindy Davila, Cierra Williams, Yiqun Weng. Fresh cucumber fruit physicochemical properties, consumer acceptance, and impact of variety and harvest date. ACS Food Science & Technology. 2022. Doi.org/10.1021/acsfoodscitech.1c00433
- Type:
Journal Articles
Status:
Accepted
Year Published:
2022
Citation:
Cierra Williams, Yiqun Weng, Xiaofen Du*. Aroma and flavor profiles of ten cucumber varieties using a panel trained with chemical references. ACS Food Science & Technology. 2022, fs-2021-00453g. Accepted.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2021
Citation:
Cassidy Duan. Investigating Flavor Quality and Variances in F2 Cucumber Progenies Using Instrumental Analysis. Texas Womans University.
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