4 ms·
The hard thing with taste is that it's usually the sum of many quantitative traits, each one being governed by several genes which can be located on different c
by nebul 4y ago
The hard thing with taste is that it's usually the sum of many quantitative traits, each one being governed by several genes which can be located on different chromosomes, as seen in tomato[1]. Transferring enough of them into the modern genome through backcross would probably require a crazy amount of generations... or a crazy amount of luck :)
[1] https://doi.org/10.1093/jxb/erf058 https://doi.org/10.1093/jxb/erf058
- DuskStar 4y agoOr, you know, CRISPR.
- robbiep 4y agoCRISPR as currently used is not functionally capable of cutting and pasting large swaths of the genome, it is for small specific edits
- robwwilliams 4y agoYou would need to map the relevant loci and then use a speed congenic selection strategy. Done in mice easily. Mapping the loci modulating traits like disease resistance or taste is the hard part.