Improving fruit and wine: what does genomics have to offer?

  title={Improving fruit and wine: what does genomics have to offer?},
  author={S. D. Myles},
  journal={Trends in genetics : TIG},
  volume={29 4},
Will we still be drinking wines made from Pinot Noir and eating McIntosh apples in the 23rd century? Elite grape and apple cultivars, vegetatively propagated for centuries, are highly susceptible to evolving pathogens. In response, growers continually expand their agrochemical weaponry at enormous environmental costs. By contrast, breeders are seeking disease-resistant, tastier alternatives to the handful of dominant cultivars by exploring genetic diversity in these fruits. However, this is a… CONTINUE READING
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