Enhanced Levels of the Aroma and Flavor Compound S-Linalool by Metabolic Engineering of the Terpenoid Pathway in Tomato Fruits
- Authors
- Lewinsohn E.; Schalechet F.; Wilkinson J.; Matsui K.; Tadmor Y.; Nam, Kyoung Hee; Amar O.; Lastochkin E.; Larkov O.; Ravid U.; Hiatt W.; Gepstein S.
- Issue Date
- Nov-2001
- Publisher
- American Society of Plant Biologists
- Citation
- Plant Physiology, v.127, no.3, pp 1256 - 1265
- Pages
- 10
- Journal Title
- Plant Physiology
- Volume
- 127
- Number
- 3
- Start Page
- 1256
- End Page
- 1265
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/149508
- DOI
- 10.1104/pp.010293
- ISSN
- 0032-0889
1532-2548
- 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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