Skip to main navigation
Skip to search
Skip to main content
Penn State Home
Help & FAQ
Link opens in a new tab
Search content at Penn State
Home
Researchers
Research output
Research units
Equipment
Grants & Projects
Prizes
Activities
A bittersweet symphony: genetic insights into cider apple fruit quality
Pierre Bouillon
, David Zakalik
, Michael Brown
,
Shanthanu Krishna Kumar
, Gregory Peck
Plant Science
Plant Institute
Research output
:
Contribution to journal
›
Article
›
peer-review
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'A bittersweet symphony: genetic insights into cider apple fruit quality'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Symphony
100%
Apple Quality
100%
Cider Apple
100%
Genotype
14%
Genome-wide Association Study
14%
Bitterness
14%
Apple Cultivars
14%
Apple
14%
Breeding Program
14%
Genetic Analysis
14%
Malus
14%
Genetic Basis
14%
Polyphenols
14%
Profile Characteristics
14%
Malus Domestica
14%
Phenotypic Variance
14%
Chromosome 15
14%
Acid Concentration
14%
Organic Acids
14%
Marker-assisted Selection
14%
Chromosome 1
14%
Fruit Characteristics
14%
Germplasm
14%
Major Locus
14%
Growing Markets
14%
Fermentation Characteristics
14%
Chromosome 16
14%
Astringency
14%
Sensory Profile
14%
Cider
14%
Significant Markers
14%
Titratable Acidity
14%
Sugar Concentration
14%
Quality Traits
14%
Total Polyphenols
14%
Marker-trait Association
14%
Cider Production
14%
Glucose Content
14%
Germplasm Collection
14%
Agricultural and Biological Sciences
Fruit Quality
100%
Apple Cider
100%
Genetics
100%
Chromosome
42%
Germplasm
28%
Polyphenol
28%
Cider
28%
Glucose
28%
Genetic Marker
14%
Cultivar
14%
Malus
14%
USDA
14%
Marker-Assisted Selection
14%
Bitterness
14%
Malus domestica
14%
Genome-Wide Association Study
14%
Podophyllum
14%
Sucrose
14%
Biochemistry, Genetics and Molecular Biology
Genetics
100%
Germplasm
66%
Malus
66%
Glucose
66%
Genetic Marker
33%
Sucrose
33%
Genome-Wide Association Study
33%
Chromosome 15
33%
Chromosome 1
33%
Marker-Assisted Selection
33%
Chromosome 16
33%
Cultivar
33%
Food Science
Apple Cider
100%
Fruit Quality
100%
Astringency
14%
Polyphenol
14%
Bitter Taste
14%
Sucrose
14%
Carboxylate
14%
Sensory Profile
14%
Total Polyphenols
14%
Sugar Concentration
14%
Fermentation Kinetics
14%
Fermentation Characteristics
14%