Minghua Li¹ , Shudan Yan²

1 Biotechnology Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, China
2 Institute of Life Science, Jiyang College of Zhejiang A&F University, Zhuji, 311800, China
Author    Correspondence author
Genomics and Applied Biology, 2025, Vol. 16, No. 2   
Received: 09 Feb., 2025    Accepted: 19 Mar., 2025    Published: 07 Apr., 2025

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Different kiwifruit germplasms have obvious genetic differences in fruit quality. To better understand the genetic basis of kiwifruit fruit quality, this study collated the achievements in genomics, transcriptomics and metabolomics in recent years. We focused on introducing the main quality traits such as sweetness, acidity, texture and aroma, and analyzed their genetic regulation methods and related metabolic pathways. The establishment of high-quality reference genomes, the application of high-throughput sequencing, and the acquisition of rich genomic resources have all promoted the discovery of important genes, transcription factors, and quantitative trait loci (QTL) related to quality traits. Through case studies on sweetness, acidity, texture and aroma, we demonstrated how molecular-level research results can be transformed into specific breeding goals. This study also explored the prospects of genomic selection (GS) and marker-assisted selection (MAS) in kiwifruit breeding, as well as the advantages and difficulties of integrating genomic data in breeding. This study provides valuable references for researchers and breeders in cultivating new kiwifruit varieties with better flavor, higher nutrition and stronger market competitiveness.

Kiwifruit; Fruit quality; Genomics; Breeding; Quantitative trait loci (QTL)