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[NF-2000 Database - ECLAIR Program] AGRE-0015
Improvement of Storage Capabilities for Fresh Fruits Through the Biotechnological and Biotechnical Control of Ethylene
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Biotechnology : ECLAIR Cluster VI - Production and Storage : Storage/Transport



AGRE-0015

Improvement of Storage Capabilities for Fresh Fruits Through the Biotechnological and Biotechnical Control of Ethylene


1 January 1991 - 31 December 1991

The aim of the project is to control ethylene action by:

  1. The creation of genetically engineered melons in which expression of the genes responsible for ethylene synthesis is altered. From a melon cDNA library of 2.5 x 10^5 clones, a gene (pMEL1) has been identified by sequence homology as encoding the enzyme responsible for the final stage in the synthesis of ethylene.

    This has opened the way for the control of ethylene synthesis by the transformation of melon with antisense constructs of this ethyleneforming enzyme. Stably transformed melon plants have already been regenerated after gene transfer via Agrobacterium, and the antisense strategy has already been successfully applied by one of the project partners to delay ripening in tomatoes;

  2. Exploring the effects of ethylene on the changes in taste and texture that accompany ripening. Work on the flavour and aroma of melons is of great importance to ensure that the 'Euromelon' will have good eating quality and be acceptable to a large market;

  3. Manipulating storage conditions in a wide variety of fruit, including tomato, citrus, apple and pear. A new gaseous ethylene antagonist and a family of chemical antagonists have been developed. Large scale trials of the gaseous antagonist have shown that it extends storage life while retaining quality and that it has commercial potential.

Other techniques which have already shown promise include the use of CO, shocks, new means for removing ethylene in storage rooms, adapting the physical properties of plastic films by micro perforation, and the use of foodcompatible coatings to reduce the incidence of scald during the storage of apples.





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