Characterization of Phenotypic Diversity of Feijoa Fruits of Germplasm Accessions in Brazil
2019
Sánchez‐Mora, Fernando David | Saifert, Luciano | Ciotta, Marlise Nara | Ribeiro, Humberto Nunes | Petry, Vanessa Samara | Rojas‐Molina, Anyela Mayerly | Lopes, Morgana Elis | Lombardi, Gregório Giampiccolo | dos Santos, Karine Louise | Ducroquet, Jean Pierre Henri Joseph | Nodari, Rubens Onofre
CORE IDEAS: Feijoa fruit combine unique flavor and medicinal properties. The Brazilian feijoa collection exhibit high variability in fruit traits. Years was the major effect to all fruit trait phenotype in south of Brazil. The aim of the present work was to physicochemically characterize the fruits of accessions of feijoa [Acca sellowiana (O. Berg.) Burret] active germplasm bank (BAG), located in São Joaquim, Brazil. The identification of accessions with desirable fruit traits will facilitate species breeding and cultivation. During seven harvests (2004–2017), 10 fruits per plant of 229 accessions were evaluated for fruit diameter, length and weight, skin and pulp weight, skin thickness, pH, titratable acidity, and soluble solids content, in addition to the qualitative descriptors insertion of sepals, fruit shape, sheen of skin, vacuum, color of skin and pulp, and texture and roughness of the skin. Descriptive statistics, correlations, and a multivariate analysis were applied to better understand the nature and magnitude of the variables. The mean +1SD was used to identify the best accessions for breeding purposes. Active germplasm bank accessions revealed significant phenotypic diversity for the physicochemical characteristics of the fruits, and the year effect represented the largest contribution to the variance for all evaluated characteristics, except fruit length. The characteristics total fruit weight, fruit diameter, and skin thickness are strongly related to pulp yield (%). There is high phenotypic diversity in accessions of feijoa conserved in the São Joaquim BAG, which will allow different traits of this species to be genetically improved.
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