Enhanced Levels of the Aroma and Flavor CompoundS-Linalool by Metabolic Engineering of the Terpenoid Pathway in Tomato Fruits

Autor:	Olga Larkov, Kyoung-Hee Nam, Orit Amar, Eran Pichersky, Kenji Matsui, Fernond Schalechet, Uzi Ravid, Efraim Lewinsohn, Elena Lastochkin, Jack Q. Wilkinson, Yaakov Tadmor, Shimon Gepstein, William R. Hiatt
Rok vydání:	2001
Předmět:	chemistry.chemical_classification biology Physiology Ripening Plant Science biology.organism_classification Terpenoid Lycopene Lycopersicon Compound s Terpene chemistry.chemical_compound chemistry Linalool Botany Genetics Food science Carotenoid
Zdroj:	Plant Physiology. 127:1256-1265
ISSN:	1532-2548 0032-0889
Popis:	The aromas of fruits, vegetables, and flowers are mixtures of volatile metabolites, often present in parts per billion levels or less. We show here that tomato (Lycopersicon esculentumMill.) plants transgenic for a heterologous Clarkia breweri S-linalool synthase (LIS) gene, under the control of the tomato late-ripening-specific E8promoter, synthesize and accumulate S-linalool and 8-hydroxylinalool in ripening fruits. Apart from the difference in volatiles, no other phenotypic alterations were noted, including the levels of other terpenoids such as γ- and α-tocopherols, lycopene, β-carotene, and lutein. Our studies indicate that it is possible to enhance the levels of monoterpenes in ripening fruits by metabolic engineering.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d2fe188c635837d21a92fe7e4d070796 https://doi.org/10.1104/pp.010293 Zobrazit plný text záznamu