Thesis Abstract

This project aims to analyze the effects of different plant breeding techniques on crop flavor. Flavor is a key quality trait in agricultural crops, as it directly influences consumer preference and market demand. Various breeding techniques, such as conventional breeding, genetic modification, and marker-assisted selection, have been used to improve crop traits, but their impact on flavor remains unclear. In this study, we will compare the flavor profiles of crops derived from different breeding techniques and analyze the underlying genetic and biochemical factors that contribute to flavor. The findings will provide valuable insights into the potential of different breeding techniques to enhance crop flavor and contribute to the development of improved crop varieties.

Thesis Overview