Welcome to VacCAP for All. Here you can find a collection of VacCAP research summarized into accessible, everyday language.
A Low Malic Acid Trait in Cranberry Fruit: Genetics, Molecular Mapping, and Interaction With a Citric Acid Locus
To offset the tartness for consumers, higher amounts of sugar need to be added in the cranberry products, such as sweetened-dried-cranberries and juices. The added sugar has deterred consumers from increasing cranberry product consumption despite cranberry health benefits.
Within the cranberry germplasm collection at Rutgers University, a unique cranberry plant was identified with fruit having a lower percent TA than is normally found in commercial cultivars and may offer cranberry products with less added sugar. Crosses using this plant identified a naturally occurring genetic trait that produced fruit with a lower malic acid, which impacts TA.
Utilizing these populations—segregating for the low malic acid traits—it was possible to generate effective genetic markers for use in breeding of cranberry cultivars with TA. Read more