Sweet and sour flavor is the most important indicator of fruit quality. The domestication of fruit trees from wild to cultivated, the most important is the improvement of fruit flavor. However, in the process of domestication of fruit trees, the improvement of fruit flavor is determined by what factors, and its genetic mechanism is still unclear. Jujube is a wild shrub with small fruit and strong acidity. Jujube seedlings are cultivated trees with large fruit and high sweetness. Professor Li Xingang's research team decided to start with genome research and clarify the mechanism of flavor acclimation of jujube to jujube. After the publication of the research paper, the EurekAlert! news network hosted by the American Association for the Advancement of Science (AAAS) and the Science Daily, which published the latest scientific research in the world, were reported. On January 3, 2017, the Journal of Chinese Sciences also reported on the progress of the paper. The research was led by Professor Li Xingang of our school. Beijing Nuohe Zhiyuan Bioinformatics Co., Ltd. was sequenced. Cornell University and Beijing Forestry University participated in the study. Associate Professor Huang Jian and Dr. Zhang Chunmei contributed equally to the paper. Our school jujube team has long been committed to jujube germplasm resources evaluation, genetic evolution and domestication, new varieties breeding and other research, formed a profound academic accumulation, and achieved a number of new discoveries, the cultivation of the new national jujube variety "July fresh "Promoting outstanding social and economic benefits in northern Shaanxi and Xinjiang. Since 2013, they have completed the high-quality whole genome sequencing of jujube natural diploids for the first time with the largest dried jujube variety in China, Jujube, and assembled 351 megabase pairs (Mb) of genomic sequences. . On this basis, they re-sequenced 31 different cultivated dates and wild jujube. It was found that the main reason for the decrease of acid content during the acclimation of jujube to jujube was that the genes related to organic acid metabolism were inhibited, and the main reason for the increase of sugar content. It is the enhancement of sugar transporters and sugar metabolism genes. This is the first time to reveal the mechanism of flavor acclimation of jujube by artificial and natural selection from the genomic level, which provides important theoretical support for fruit flavor regulation, not only for jujube, but also for the identification of apple, peach, pear, kiwi and other fruit trees. The formulation of the program has practical guiding significance.