University of Texas Medical School Assistant Professor C.S. Raman and colleagues say they have been able to manipulate flavor enzymes found in a popular plant model, Arabidopsis thaliana, by genetic means. The enzymes—allene oxide synthase (AOS) and hydroperoxide lyase (HPL)—produce jasmonate (responsible for the unique scent of jasmine flowers) and green leaf volatiles (GLV) respectively. GLVs confer characteristic aromas to fruits and vegetables. That means not only that you could soon be enjoying a lemony watermelon or a strawberry-flavored banana but that fine tuning those flavor enzymes in fruits and vegetables could lead to environmentally-friendly pest control. Read More...
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