บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Characterization of genes involved in the formation of aroma volatiles in Charentais melon fruit.

Flores F.B., Manriquez D., El-Sharkawy I., Latche A., Pech J.C.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.96

2004

บทคัดย่อ

Characterization of genes involved in the formation of aroma volatiles in Charentais melon fruit.  Volatiles esters impart distinct characteristics to the fruit quality.Charentais cantaloupe melon (Cucumis melo L., var. cantalupensis Naud) is characterized by abundant sweetness and aromatic flavour.Plant alcohol acyl-transferase (AAT) genes have been identified and shown to be involved in production of scents and aromas.Recently, two cKNAs (Cm-AAT1 and Cm-AAT2) putatively involved in the formation of aroma volatile esters have been isolated from melon fruit.

Cm-AAT1 protein exhibit alcohol acy-transferase activity while no such activity could be detected for Cm-AAT2.Two new cDNAs (Cm-AAT3 and Cm-AAT4) have been isolated from melon fruit that showed 73% and 28% similarity, respectively, with Cm-AAT1.The percentage similarity over the whole amino acid sequences is 29%.Cm-AAT3 and 4 show the highest similarity to the tobacco Nt-HSR201 protein and the acytransferase DAT of Catharantus roseus, respectively.Both of them share three conserved regions common to the BAHD acytransferase gene superfamily.

Heterologous expression in yeast revealed that some of the encoded proteins have a wide range of specificity, while others are specific to a narrow range of substrates.Spatial and temporal expression of the Cm-AAT genes during fruit development and ripening as well the effect of ethylene o­n expression will be presented.