Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of FlowersReportar como inadecuado


Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of Flowers


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1

Department of Plant and Environmental Sciences, The Weizmann Institute of Science, Rehovot 76100, Israel

2

Department of Ornamental Horticulture, Agriculture Research Organization, The Volcani Center, Beit Dagan 75359, Israel

3

The Boyce Thompson Institute for Plant Research, Ithaca, NY 14853, USA





*

Authors to whom correspondence should be addressed.



Academic Editors: Mark Blenner and Michael D. Lynch

Abstract Plants produce a diverse repertoire of specialized metabolites that have multiple roles throughout their life cycle. Some of these metabolites are essential components of the aroma and flavor of flowers and fruits. Unfortunately, attempts to increase the yield and prolong the shelf life of crops have generally been associated with reduced levels of volatile specialized metabolites and hence with decreased aroma and flavor. Thus, there is a need for the development of new varieties that will retain their desired traits while gaining enhanced scent and flavor. Metabolic engineering holds great promise as a tool for improving the profile of emitted volatiles of domesticated crops. This mini review discusses recent attempts to utilize metabolic engineering of the phenylpropanoid and its primary precursor pathway to enhance the aroma and flavor of flowers and fruits. View Full-Text

Keywords: aroma and flavor biotechnology; metabolic engineering; aromatic amino acids; volatiles; secondary metabolism aroma and flavor biotechnology; metabolic engineering; aromatic amino acids; volatiles; secondary metabolism





Autor: Hadas Peled-Zehavi 1, Moran Oliva 1,2, Qingjun Xie 1, Vered Tzin 3, Michal Oren-Shamir 2, Asaph Aharoni 1,* and Gad Galili 1,*

Fuente: http://mdpi.com/



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