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MDPI, International Journal of Molecular Sciences, 24(20), p. 6194, 2019

DOI: 10.3390/ijms20246194

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Citrus Taste Modification Potentials by Genetic Engineering

Journal article published in 2019 by Li-Jun Li, Wan-Seng Tan, Wen-Jing Li, Yan-Bing Zhu, Yi-Sheng Cheng ORCID, Hui Ni
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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Abstract

Citrus fruits are mainly consumed as fresh fruit and processed juice products. They serve as nutritional and a tasty diet in our daily life. However, the formidable bitterness and delayed bitterness significantly impact the citrus industry attributable to the two major bitter compounds naringin and limonin. The extremely sour and acidic also negatively affects the sensory quality of citrus products. Citrus breeding programs have developed different strategies to improve citrus quality and a wealth of studies have aimed to uncover the genetic and biochemical basis of citrus flavor. In this minireview, we outline the major genes characterized to be involved in pathways shaping the sweet, bitter, or sour taste in citrus, and discuss briefly about the possible approaches to modify citrus taste by genetic engineering.