Identification of the SAAT gene involved in strawberry flavor biogenesis by use of DNA microarrays

• Published in: The Plant cell Vol. 12; no. 5; pp. 647 - 661
• Main Authors: Aharoni, A, Keizer, L.C.P, Bouwmeester, H.J, Sun, Z.K, Alvarez-Huerta, M, Verhoeven, H.A, Blaas, J, Houwelingen, A.M.M.L. van, Vos, R.C.H. de, Voet, H. van der, Jansen, R.C, Guis, M, Mol, J, Davis, R.W, Schena, M, Tunen, A.J. van, O'Connell, A.P
• Format: Journal Article
• Language: English
• Published: United States American Society of Plant Physiologists 01.05.2000; American Society of Plant Biologists
• Subjects: Acetates; acyltransferases; Acyltransferases - chemistry; Acyltransferases - genetics; alcohol acyltransferase; Alcoholic beverages; Alcohols; Amino Acid Sequence; Base Sequence; biosynthesis; CALIDAD; chemistry; Cloning, Molecular; Complementary DNA; COMPOSE VOLATIL; COMPUESTO VOLATIL; Deoxyribonucleic acid; DNA; DNA Primers; DNA, Complementary; E coli; Enzymes; enzymology; Escherichia coli; Escherichia coli - genetics; Esters; EXPRESION GENICA; EXPRESSION DES GENES; FLAVEUR; flavor compounds; Flavors; FLAVOUR; FRAGARIA ANANASSA; FRAISE; FRESA; Fruit; Fruit - enzymology; Fruit - genetics; FRUITS; FRUTAS; GENE; GENE EXPRESSION; GENES; Genes, Plant; genetics; MADURACION; MADURAMIENTO; MATURATION; Molecular Sequence Data; MURISSAGE; NUCLEOTIDE SEQUENCES; Plant Proteins; Plants; QUALITE; QUALITY; RIPENING; SAAT gene; SABOR; Sequence Homology, Amino Acid; Statistical analysis; STRAWBERRIES; VOLATILE COMPOUNDS

Fruit flavor is a result of a complex mixture of numerous compounds. The formation of these compounds is closely correlated with the metabolic changes occurring during fruit maturation. Here, we describe the use of DNA microarrays and appropriate statistical analyses to dissect a complex development...