Tree Genetics and Molecular Breeding 2025, Vol.15, No.5, 176-184 http://genbreedpublisher.com/index.php/tgmb 176 Research Insight Open Access Progress in Breeding of Vitis vinifera for Fruit Quality Improvement Zhongmei Hong, Wenzhong Huang Hainan Provincial Key Laboratory of Crop Molecular Breeding, Sanya, 572025, Hainan, China Corresponding email: wenzhong.huang@hitar.org Tree Genetics and Molecular Breeding, 2025, Vol.15, No.5 doi: 10.5376/tgmb.2025.15.0021 Received: 13 Aug., 2025 Accepted: 16 Sep., 2025 Published: 25 Sep., 2025 Copyright © 2025 Hong and Huang, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Hong Z.M., and Huang W.Z., 2025, Progress in breeding of Vitis vinifera for fruit quality improvement, Tree Genetics and Molecular Breeding, 15(5): 176-184 (doi: 10.5376/tgmb.2025.15.0021) Abstract This study summarizes the latest progress in grape fruit quality improvement breeding, compares the advantages and disadvantages of traditional breeding and molecular breeding, and introduces the application of QTL mapping, genome-wide association study (GWAS), genomic selection (GS), and gene editing in the research and improvement of quality traits. It also discusses the relationship among yield, quality, and stress resistance. And it was proposed that in the future, molecular design strategies should be combined with multi-omics integration, climate-adaptive breeding and consumer demand-driven approaches. This research aims to provide theoretical references and technical support for the precise improvement of grape quality and the sustainable development of the industry. Keywords Grapevine breeding; Fruit quality; Molecular breeding; Multi-omics; Sustainability 1 Introduction The grape (Vitis vinifera) is one of the most important fruit trees in the world, with an annual output of approximately 75 to 85 million tons. It is widely used to produce table grapes, wine, fruit juice and dried fruits, and has a significant impact on global agriculture and the economy (Bigard et al., 2020; Butiuc-Keul and Coste, 2023). The quality of the fruit directly determines the market value of both table and wine grapes (Lan, 2025). Fresh table grapes usually require large berries, good taste, balanced sugar and acid, and unique flavor. Wine grapes, on the other hand, pay more attention to sugar, acidity, polyphenols and aromatic substances to ensure the flavor and aging potential of the wine (Gascuel et al., 2017; Bigard et al., 2018). Therefore, improving the quality of grapes not only meets the diverse demands of consumers but also serves as a key driving force for the sustainable development of the grape industry. The genetic basis of the quality traits of grapes is very complex, involving multi-gene regulation and strongly influenced by genotype and environmental interaction (Bigard et al., 2018). Traditional breeding is limited by the high heterozygosity, long life cycle and complex trait inheritance of grapes, resulting in the difficulty of aggregation and stable inheritance of superior traits (Butiuc-Keul and Coste, 2023; García-Abadillo et al., 2024). The high temperature and drought stress brought about by climate change can also lead to a decline in quality, such as an imbalance in the sugar-acid ratio and a reduction in flavor substances, which makes breeding more difficult (Gascuel et al., 2017; Bigard et al., 2020). Meanwhile, consumers’ demands for health, flavor and sustainable production are increasing. This requires breeding not only to ensure yield and stress resistance, but also to take into account nutrition and sensory quality (Sosa-Zuniga et al., 2022; Butiuc-Keul and Coste, 2023). This study summarizes the latest progress in grape fruit quality improvement breeding, introduces the application and achievements of genetic diversity, molecular markers, genomic selection and biotechnology in quality improvement, analyzes the current main challenges, and looks forward to future breeding strategies in the context of climate change and consumption upgrade. This research aims to provide theoretical basis and practical reference for the precise improvement of grape quality and the sustainable development of the industry. 2 Fruit Quality Traits in Vitis vinifera 2.1 Primary metabolites: sugars, acids, and organic compounds influencing flavor balance The sugar and organic acids in grape fruits are the key substances that determine the flavor balance. Sugars are
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