Title |
Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach
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Published in |
BMC Genomics, April 2014
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DOI | 10.1186/1471-2164-15-217 |
Pubmed ID | |
Authors |
Alan H Chambers, Jeremy Pillet, Anne Plotto, Jinhe Bai, Vance M Whitaker, Kevin M Folta |
Abstract |
There is interest in improving the flavor of commercial strawberry (Fragaria × ananassa) varieties. Fruit flavor is shaped by combinations of sugars, acids and volatile compounds. Many efforts seek to use genomics-based strategies to identify genes controlling flavor, and then designing durable molecular markers to follow these genes in breeding populations. In this report, fruit from two cultivars, varying for presence-absence of volatile compounds, along with segregating progeny, were analyzed using GC/MS and RNAseq. Expression data were bulked in silico according to presence/absence of a given volatile compound, in this case γ-decalactone, a compound conferring a peach flavor note to fruits. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
Australia | 2 | 25% |
Puerto Rico | 1 | 13% |
United Kingdom | 1 | 13% |
United States | 1 | 13% |
Unknown | 3 | 38% |
Demographic breakdown
Type | Count | As % |
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Members of the public | 5 | 63% |
Scientists | 2 | 25% |
Practitioners (doctors, other healthcare professionals) | 1 | 13% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
United States | 3 | 2% |
Mexico | 1 | <1% |
Netherlands | 1 | <1% |
Germany | 1 | <1% |
Unknown | 138 | 96% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Researcher | 36 | 25% |
Student > Ph. D. Student | 22 | 15% |
Student > Master | 17 | 12% |
Other | 9 | 6% |
Student > Bachelor | 8 | 6% |
Other | 21 | 15% |
Unknown | 31 | 22% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 82 | 57% |
Biochemistry, Genetics and Molecular Biology | 13 | 9% |
Chemistry | 7 | 5% |
Arts and Humanities | 2 | 1% |
Engineering | 2 | 1% |
Other | 5 | 3% |
Unknown | 33 | 23% |