Honey Lite Nectarine Tree Breeding for Reduced Chilling and Fruit Quality
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Solution Overview
Problem
Existing nectarine and peach tree varieties lack desirable traits such as large, uniform fruit with sweet, sub-acid flavor, attractive red skin, and reduced winter chilling requirements, which limits their productivity and adaptability.
Innovation Solution
A new nectarine tree variety (Prunus persica var. nucipersica) is developed through asexual reproduction, combining desirable traits from proprietary seedlings, resulting in larger, more uniform fruit with sweet, sub-acid flesh and attractive red skin, and requiring approximately 100 hours less winter chilling than its maternal parent, using 'Nemaguard' Rootstock for rapid fruit production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If existing nectarine and peach tree varieties are used, then they have established fruit production, but they lack desirable traits such as large uniform fruit with sweet sub-acid flavor, attractive red skin, and reduced winter chilling requirements
Solution Approach 1:
The patent combines multiple desirable traits from different parent varieties through controlled cross-breeding. The maternal parent (59Z418) contributed traits for fruit size and flavor, while the paternal parent (61Z355) contributed red skin color and reduced chilling requirements. This merging of genetic material from two distinct varieties created a new variety (Honey Lite) that exhibits all desired characteristics simultaneously, resolving the contradiction between adaptability and fruit uniformity.
2Manufacturing precision
If proprietary seedlings are crossed to develop new varieties, then desirable fruit characteristics are achieved, but the development process requires extensive breeding and selection time
Solution Approach 1:
The patent employs preliminary action by pre-selecting parent varieties with specific desirable traits before crossing. The maternal parent (59Z418) was pre-selected for large fruit size and sweet sub-acid flavor, while the paternal parent (61Z355) was pre-selected for red skin color and reduced chilling requirements. This preliminary selection and characterization of parent varieties streamlined the breeding process, allowing the new variety to inherit multiple desired traits simultaneously and reducing the overall time required for variety development and selection.
3Adaptability or versatility
If traditional nectarine varieties are used, then they have established chilling requirements, but they require approximately 100 hours more winter chilling than the new variety
Solution Approach 1:
The patent achieves parameter change by modifying the winter chilling requirement through genetic breeding. The new variety (Honey Lite) was developed with approximately 100 hours less winter chilling requirement compared to its maternal parent (59Z418). This parameter change in chilling requirement expands the variety's adaptability to different climatic zones while maintaining reliable fruit production, as the reduced chilling need allows cultivation in regions with milder winters without sacrificing productivity.
Data Source
AI summary
A new and distinct variety of nectarine tree (Prunus perscia var. nucipersica). The following features of the tree and its fruit are characterized with the tree budded on ‘Nemaguard’ Rootstock (non-patented), grown on Handford sandy loam soil with Storie Index rating 95, in USDA Hardiness Zone 9, near Modesto, Calif., with standard commercial fruit growing practices, such as pruning, thinning, spraying, irrigation and fertilization. Its novelty consist of the following combination of desirable features:1. The tree having a winter chilling requirement of approximately 350 to 400 hours at or below 45° F.2. A regular and productive bearer of large, clingstone fruit.3. Fruit holding firm on the tree 7 to 8 days after maturity (shipping ripe).4. Fruit with a high degree of attractive red skin color.5. Vigorous, upright growth of tree.6. Fruit with a mild, sweet, sub-acid flavor.