A Genomics approach reveals that aroma production in apple is controlled by ethylene predominantly at the final step in each biosynthetic pathway([w])

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dc.contributor.author Schaffer, Robert en
dc.contributor.author Friel, EN en
dc.contributor.author Souleyre, EJF en
dc.contributor.author Bolitho, K en
dc.contributor.author Thodey, K en
dc.contributor.author Ledger, S en
dc.contributor.author Bowen, JH en
dc.contributor.author Ma, JH en
dc.contributor.author Nain, B en
dc.contributor.author Cohen, D en
dc.contributor.author Gleave, AP en
dc.contributor.author Crowhurst, RN en
dc.contributor.author Janssen, BJ en
dc.contributor.author Yao, JL en
dc.contributor.author Newcomb, Richard en
dc.date.accessioned 2012-02-23T00:31:03Z en
dc.date.issued 2007-08 en
dc.identifier.citation Plant Physiology 144(4):1899-1912 Aug 2007 en
dc.identifier.issn 0032-0889 en
dc.identifier.uri http://hdl.handle.net/2292/11697 en
dc.description.abstract Ethylene is the major effector of ripening in many fleshy fruits. In apples (Malus x domestica) the addition of ethylene causes a climacteric burst of respiration, an increase in aroma, and softening of the flesh. We have generated a transgenic line of ‘Royal Gala’ apple that produces no detectable levels of ethylene using antisense ACC OXIDASE, resulting in apples with no ethyleneinduced ripening attributes. In response to external ethylene these antisense fruits undergo a normal climacteric burst and produced increasing concentrations of ester, polypropanoid, and terpene volatile compounds over an 8-d period. A total of 186 candidate genes that might be involved in the production of these compounds were mined from expressed sequence tags databases and full sequence obtained. Expression patterns of 179 of these were assessed using a 15,720 oligonucleotide apple microarray. Based on sequence similarity and gene expression patterns we identified 17 candidate genes that are likely to be ethylene control points for aroma production in apple. While many of the biosynthetic steps in these pathways were represented by gene families containing two or more genes, expression patterns revealed that only a single member is typically regulated by ethylene. Only certain points within the aroma biosynthesis pathways were regulated by ethylene. Often the first step, and in all pathways the last steps, contained enzymes that were ethylene regulated. This analysis suggests that the initial and final enzymatic steps with the biosynthetic pathways are important transcriptional regulation points for aroma production in apple. en
dc.language EN en
dc.publisher American Society of Plant Biologists en
dc.relation.ispartofseries Plant Physiology en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from: http://www.sherpa.ac.uk/romeo/issn/0032-0889/ en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.subject GENE-EXPRESSION en
dc.subject ROYAL-GALA en
dc.subject PCR DATA en
dc.subject TOMATO en
dc.subject FLAVOR en
dc.title A Genomics approach reveals that aroma production in apple is controlled by ethylene predominantly at the final step in each biosynthetic pathway([w]) en
dc.type Journal Article en
dc.identifier.doi 10.1104/pp.106.093765 en
pubs.issue 4 en
pubs.begin-page 1899 en
pubs.volume 144 en
dc.rights.holder Copyright: American Society of Plant Biologists en
dc.identifier.pmid 17556515 en
pubs.end-page 1912 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 223086 en
pubs.org-id Science en
pubs.org-id Biological Sciences en
pubs.record-created-at-source-date 2012-02-16 en
pubs.dimensions-id 17556515 en

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