Enhanced Levels of the Aroma and Flavor CompoundS-Linalool by Metabolic Engineering of the Terpenoid Pathway in Tomato Fruits
PLANT PHYSIOLOGY2001Vol. 127(3), pp. 1256–1265
Citations Over TimeTop 10% of 2001 papers
Efraim Lewinsohn, Fernond Schalechet, J. M. Wilkinson, Kenji Matsui, Yaakov Tadmor, Kyoung-Hee Nam, O. Amar, Elena Lastochkin, Olga Larkov, Uzi Ravid, William R. Hiatt, Shimon Gepstein, Eran Pichersky
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 gamma- and alpha-tocopherols, lycopene, beta-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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