The Science of Fruit Development and Quality

Associate Professor (Fruits and Fruit Tree Science)

SHIBUYA Tomoki

Japanese fruits are known for their high quality and excellent taste, and they are highly regarded overseas. However, with the aging of farmers and the intensification of climatic conditions, it is expected that the stable production of high-quality fruit will become increasingly difficult.
In our laboratory, we focus on grapes, which are considered to require significant cultivation effort, and conduct analyses on the development and quality of fruit from the perspectives of physiology and molecular biology. We aim to identify genetic functions that contribute to excellent traits in terms of ease of cultivation, consumer preferences, and resistance to environmental stress. Once these genetic functions are clarified, they are expected to contribute to the efficiency of breeding. Additionally, we are conducting research to develop non-GMO genome editing techniques in grapes to improve breeding efficiency.
Furthermore, we are also researching Yamagata Prefecture’s specialty fruit, cherries, and the local specialty of the Shonai region, seedless persimmons.

▲Grape 'Delaware'(left) and the large berry mutant (right)

▲Embryogenic callus of grape 'Shine Muscat'