Field Crop 2025, Vol.8, No.3, 102-112 http://cropscipublisher.com/index.php/fc 103 requiring a large amount of material evaluation and data support (Abu-Ellail et al., 2020). In addition, the market preferences and ecological conditions in different regions vary greatly, which also increases the difficulty of breeding. Therefore, how to break through the bottleneck of traditional breeding and cultivate new excellent fresh sugarcane varieties with good flavor, strong resistance and wide adaptability is a topic of urgent concern in the current sugarcane scientific research and industrial development (Lu et al., 2024). In recent years, with the application of analytical chemistry, genomics and biotechnology in sugarcane research, fresh sugarcane breeding has ushered in new development opportunities. On the one hand, scientific characterization and improvement of flavor quality have become possible; on the other hand, the discovery of disease-resistant genes and the development of precision breeding technology have improved the efficiency of improving multiple traits at the same time (Wang et al., 2021; Sandhu et al., 2022). What's more, through multi-environment experiments and big data analysis, an objective market adaptability evaluation index system can be established to guide the direction of variety selection. This study will introduce in detail the evaluation indicators and improvement strategies for the flavor quality of fresh sugarcane, analyze the screening and identification of major disease resistance traits and the construction of a comprehensive evaluation system for genetic mechanisms and market adaptability, summarize the breeding techniques and strategies for multi-objective and superior varieties, and by summarizing the comprehensive characteristics and breeding inspirations of typical excellent fresh sugarcane varieties, put forward future development trends and suggestions, and provide scientific reference and new ideas for the breeding of excellent fresh sugarcane varieties. 2 Evaluation and Improvement of Flavor Quality of Fresh Sugarcane 2.1 Analysis of flavor components The flavor of fresh sugarcane is mainly composed of sweetness, aroma and texture. Among them, sweetness comes from total soluble sugar, especially the ratio of sucrose, glucose and fructose; high sugar content gives fresh sugarcane a strong sweetness and a good sensory first impression (Rohit et al., 2024). In addition, secondary metabolites such as aromatic substances such as aldehydes, alcohols, esters, and ketones determine the fruity aroma characteristics. These compounds mainly come from fatty acid metabolic pathways and aromatic amino acid degradation. Ge et al. (2021) studied the aroma changes in the process of dehydrating clarified sugarcane juice to make non-centrifugal sugar, and detected that volatiles such as furans and alcohols were generated during the heating and concentration of molasses. GC-MS technology detection showed that there are more than 50 volatile flavor compounds in the variety "Badila", which gives it a unique flavor characteristic. In addition to smell and sweetness, texture characteristics such as fiber content, juice richness and crispness determine the chewing experience. Varieties with more juice, less cell walls, and fine and soft fibers that are easy to chew are more likely to be favored by consumers. 2.2 Flavor evaluation method and standard system construction The scientific evaluation of flavor quality is inseparable from the combination of physical and chemical testing and sensory analysis. Common physical and chemical indicators include Brix value (soluble solids), pH, acid-sugar ratio, etc., which are used to measure the balance between sweetness and acidity. These indicators can be quickly obtained with the help of instruments such as refractometers and acidometers, and have good repeatability and objectivity. In terms of sensory evaluation, quantitative descriptive analysis (QDA) can be used to standardize the scoring of attributes such as "sweetness intensity", "sugarcane aroma", and "mellow taste", and CATA (check-all-that-apply) and preference tests can be used to understand consumers' preference structure for different attributes (de Queiroz Bomdespacho et al., 2021). For example, studies have shown that "sweetness", "fruity aroma" and "chewing uniformity" have the greatest impact on consumer acceptance. In addition, in order to fully reflect the multi-dimensionality of flavor evaluation, a weighted scoring system or decision-making model can be established, such as TOPSIS, analytic hierarchy process (AHP) and other multi-index decision-making methods, which can rank and optimize the comprehensive flavor scores among varieties.
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