Regulation of fruit quality formation in strawberry: from omics to biotechnology

作者：Zhangying Wang, Aizong Shen, Y.J. Ge, Cheng-Ling Zhou, Yushan Qiao, Ai‐Sheng Xiong, Guang‐Long Wang · 发表于：PeerJ · 年份：2025 · DOI：10.7717/peerj.19497 · 被引用次数：5 · 研究领域：Berry genetics and cultivation research、Plant Physiology and Cultivation Studies、Postharvest Quality and Shelf Life Management

Duch.), a popular fruit, is well known for its bright color, unique flavor, and high nutritional value. The quality of strawberries will greatly affect consumers' choices, market share, and farmers' profits. The formation of strawberry quality is a complex biological process involving the interaction of multiple genetic factors and environmental conditions. In recent years, there has been great progress on investigating strawberry quality formation and regulation in the world. In this review, we summarized the factors from internal to external that affect strawberry formation, and focused on the application of omics technologies such as genomics, transcriptomics, proteomics, and metabolomics in the study of strawberry quality, as well as the potential of modern technologies in quality improvement. The viewpoints in this article may provide new ideas for breeders and scientists aimed to regulate and improve strawberry quality in the future.