אסיף מאגר המחקר החקלאי

Enhanced levels of the aroma and flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits

Year:

2001

Source of publication :

Authors :

Volume :

127

Co-Authors:

Lewinsohn, E., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Schalechet, F., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Wilkinson, J.
Matsui, K.
Tadmor, Y., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Nam, K.-H.
Amar, O., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Lastochkin, E., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Larkov, O., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Ravid, U., Newe Ya'ar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel
Hiatt, W.
Gepstein, S.
Pichersky, E.

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Abstract:

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 esculentum Mill.) plants transgenic for a heterologous Clarkia breweri S-linalool synthase (LIS) gene, under the control of the tomato late-ripening-specific E8 promoter, 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.

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