Pricila Santos da Silva

Pear ( Pyrus spp.) Breeding

Pear is an important temperate-climate fruit, cultivated since the beginnings of civilization. Due to the delicacy of its flavor, it is consumed by many different people, as fresh fruit or as a component of hot and cold dishes, as well as various drinks and as part of recipes handed down for generations. Due to its versatility and flavor, it has become an important commodity for several countries in Europe, and in China and the United States. Due to its broad dispersion around the world, major genetic breeding programs are necessary to obtain the best characteristics of market such as flavor, texture, color and odor, besides resistance to the most diverse types of pathogens found in the culture, like black spot, Dysaphis pyri , fire blight and scab; as well as adaptation to the various climatic and edaphic conditions in which the plant is cultivated. Another topic that needs attention within pear culture is the rootstock system, which influences cultivation around the world, contributing to the production of quality fruits. This chapter aims to provide an overview of the main topics related to pear genetic improvement programs around the world, as well as to update the literature on recent and innovative research studies mainly involving molecular markers and QTLs.