Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 233-236 |
| Journal | Acta Horticulturae |
| Volume | 682 |
| DOIs | |
| Publication status | Published - 2005 |
Fingerprint
Cite this
}
Fruit flavor formation in wild and cultivated strawberry. / Aharoni, A.; Verstappen, F.W.A.; Bouwmeester, H.J.; Beekwilder, M.J.
In: Acta Horticulturae, Vol. 682, 2005, p. 233-236.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - Fruit flavor formation in wild and cultivated strawberry
AU - Aharoni, A.
AU - Verstappen, F.W.A.
AU - Bouwmeester, H.J.
AU - Beekwilder, M.J.
PY - 2005
Y1 - 2005
N2 - In recent years we have used various genomics tools to investigate ripening in strawberry, in particular the process of fruit flavor biogenesis. The combination of biochemical analysis, generation of a strawberry Expressed Sequence Tags (EST) collection and gene expression analysis using cDNA microarrays resulted in the identification of several genes playing a key role in the formation of volatile flavors during strawberry fruit ripening. Genes associated with the biosynthesis of lipid-derived flavors, such as esters, and those involved in the formation of mono- and sesquiterpenes have been isolated. In this report we summarize the main results obtained by functional characterization of the genes identified. Moreover, differences in volatile profiles between the wild, diploid strawberry and the cultivated, octaploid strawberry allowed us to obtain insight into the molecular processes which resulted in the formation of a certain flavor component and the loss of another
AB - In recent years we have used various genomics tools to investigate ripening in strawberry, in particular the process of fruit flavor biogenesis. The combination of biochemical analysis, generation of a strawberry Expressed Sequence Tags (EST) collection and gene expression analysis using cDNA microarrays resulted in the identification of several genes playing a key role in the formation of volatile flavors during strawberry fruit ripening. Genes associated with the biosynthesis of lipid-derived flavors, such as esters, and those involved in the formation of mono- and sesquiterpenes have been isolated. In this report we summarize the main results obtained by functional characterization of the genes identified. Moreover, differences in volatile profiles between the wild, diploid strawberry and the cultivated, octaploid strawberry allowed us to obtain insight into the molecular processes which resulted in the formation of a certain flavor component and the loss of another
U2 - 10.17660/ActaHortic.2005.682.24
DO - 10.17660/ActaHortic.2005.682.24
M3 - Article
VL - 682
SP - 233
EP - 236
JO - Acta Horticulturae
JF - Acta Horticulturae
SN - 0567-7572
ER -