Genetic Basis of Fruit Quality Traits

Dear Colleagues,

Quality is the result of the complex perception of many attributes evaluated by the consumer. Key to these are attractiveness and flavour. Other important aspects of fruit quality exist that relate to market quality, user quality, and biological quality; thus, its meaning is continuously expanding. In the last few years, the concept of fruit quality has focused on the nutritional value of fruits for human health, thus evidencing that “quality” is a very plastic term, depending on the expectations of consumers, and thus other traits are continuously added to the ‘quality’ objectives to be achieved. Fruit size, shape, color, and firmness are the first quality traits that attract the consumer. The organoleptic quality comes second but is not less important: it involves flavour, aroma, and texture. For fruit that also has a processing destination, the content of soluble solids, pH, viscosity, and shelf-life are also quality attributes. Last but not least, nutritional value and food safety are important quality parameters of consumers. The content of carbohydrates, proteins, lipids, vitamins, minerals, and phytochemicals, as well as the absence of natural toxicants, mycotoxins, and microbial contaminants in fruit, are key objectives for high-quality fruit. In order to reach this objective, many “traditional” and “innovative” genomics and metabolomics tools as well as plant imaging technologies have been made available, which could allow for a better understanding of fruit quality traits and the development of different and novel approaches to gain improvement in these traits. The forthcoming Special Issue aims to provide an overview of recent topics in plant genetics and genomics strategies to improve the fruit quality potential of many different plant species, including vegetables, berries, and tree crops.

Prof. Amalia Barone
Dr. Julie Graham
Guest Editors

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