Article
A genomics approach reveals that aroma production in apple is controlled by ethylene predominantly at the final step in each biosynthetic pathway.
Plant physiology - 1 Aug 2007
Schaffer Robert J, Friel Ellen N, Souleyre Edwige J F, Bolitho Karen, Thodey Kate, Ledger Susan, Bowen Judith H, Ma Jun-Hong, Nain Bhawana, Cohen Daniel, Gleave Andrew P, Crowhurst Ross N, Janssen Bart J, Yao Jia-Long, Newcomb Richard D
Abstract excerpt
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 ethylene-induced ripening attributes. In...
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