Characterization and documentation of phytonutrients in fruits and vegetables is one of the forces driving product sales and consumption. This is especially true in cranberry where antioxidant capacity, urinary tract health effects and myriad other human health effects have been reported. Evidence suggests that the 'bioactive ingredients' providing health effects are largely the flavonoids: flavonols/proanthocyanidins/anthocyanins. Although variation in flavonoid profiles have been reported for a number of commercial cultivars, levels of these compounds in the cranberry germplasm are largely unexplored, as are the environmental and genetic bases affecting phytochemical levels. A new challenge for the cranberry industry is consumer and legislative pressure to reduce 'added-sugar' in juice and other products. We have identified both qualitative and quantitative genetic variation in cranberry germplasm for fruit acidity.By reducing fruit acidity in cranberry through breeding and selection and developing low aid cranberry varieties, there isthe potential to significantly reduce the amount of sugar needed in cranberryproduct for acceptable palatability. The project willdevelop cranberry cultivars that will provide for cranberry products that have improved human health benefits.
|Effective start/end date||3/15/17 → 3/14/21|
- National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))
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