Ripening in Fragaria x ananassa


Strawberries are known for their intense flavour. This property is due to a complex mix of volatile substances that are released during ripening. In relation to this process, we study the protein Enone Oxidoreductase from Fragaria x ananassa, an essential enzyme in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (a major component in the characteristic strawberries’ flavour). This enzyme is a peripheral vacuolar membrane protein, which during the early ripening events may or not let glycosylate its product. When glycosylated, the enzyme product will loose its volatile properties allowing its accumulation into the vacuole (an essential feature in early ripening stages). We are interested in understanding the functional network of this crucial enzyme.



For details, please see:

Collu G, Farci D, Esposito F, Pintus F, Kirkpatrick J, Piano D. New insights into the operative network of FaEO, an enone oxidoreductase from Fragaria x ananassa Duch. Plant Mol Biol, 2017, doi:10.1007/s11103-017-0597-5.

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