אסיף מאגר המחקר החקלאי

A hairy tissue produces vanillin

Year:

2003

Source of publication :

Authors :

Volume :

51

Co-Authors:

Joel, D.M., Dept. of Plant Pathol. and Weed Res., Volcani Institute, Newe-Ya'ar Research Center, P.O. Box 1021, Ramat-Yishay 30095, Israel
French, J.C., Plant Science Department, Rutgers University, 59 Dudley Road, New Brunswick, NJ 08901-8520, United States
Graft, N., Plant Science Department, Rutgers University, 59 Dudley Road, New Brunswick, NJ 08901-8520, United States
Kourteva, G., Plant Biology Division, Samuel Roberts Noble Foundation, Ardmore, OK 73401, United States
Dixon, R.A., Plant Biology Division, Samuel Roberts Noble Foundation, Ardmore, OK 73401, United States
Havkin-Frenkel, D., Plant Science Department, Rutgers University, 59 Dudley Road, New Brunswick, NJ 08901-8520, United States, David Michael and Co., Inc., 10801 Decatur Road, Philadelphia, PA 19154, United States

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Abstract:

A unique secretory tissue produces the most important flavoring agent. Vanillin accumulates in the secretion around the seeds in the mature fruit of the vanilla orchid. A unique secretory tissue that is composed of closely packed unicellular hairs is located in the three gaps between the placentas along the central fruit cavity. These cells contain enzymes that are involved in vanillin biosyntheis and seem to be responsible for vanillin secretion.

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