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Isolation and characterization of terpene synthases potentially involved in flavor development of ripening olive (Olea europaea) fruits.

Abstract：

:The flavor and taste of fruits are often determined by terpenes. We identified three cDNAs encoding putative terpene synthases from olive fruits of cv. Frantoio and Grignano. Heterologous expression in a bacterial system demonstrated that one of the terpene synthases, OeGES1, was an active monoterpene synthase that converted geranyl diphosphate to the monoterpene alcohol geraniol. The transcript accumulation pattern of this gene showed a peak during fruit ripening in both genotypes, indicating that the enzyme may be involved in the production of monoterpene flavor compounds in olive fruit. Although the putative terpene synthases OeTPS2 and OeTPS3 clustered with α-farnesene synthases and angiosperm monoterpene synthases, no detectable in vitro activity was found after expression in a bacterial system. Nevertheless, their transcripts sharply accumulated during fruit ripening starting from véraison.

journal_name

J Plant Physiol

journal_title

Journal of plant physiology

authors

Vezzaro A,Krause ST,Nonis A,Ramina A,Degenhardt J,Ruperti B

doi

10.1016/j.jplph.2012.01.021

subject

Has Abstract

pub_date

2012-06-15 00:00:00

pages

908-14

issue

9

eissn

0176-1617

issn

1618-1328

pii

S0176-1617(12)00105-8

journal_volume

169

pub_type

杂志文章

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