Research looks into innovative methods to genetically improve passion fruit

Scientists from Embrapa Mandioca e Fruticultura have developed two innovative methods to enhance the characterization of passion fruit genetic resources. One of them uses mathematical models to predict the amount of fruit pulp, and the other is based on computational tools, such as software and applications, to define the color of various plant characters, such as skin and pulp.

The characterization stage is fundamental to improving genetic improvement programs and making them increasingly closer to the demands of the production sector and society. In the case of passion fruit, both methods involve characteristics of interest to the market and consumers, such as the pulp, which is essential for the manufacture of juice, and the color of the fruit, which, in addition to representing the amount of vitamins and other substances of importance for human health, it is also a differentiator sought on supermarket shelves.


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