Investigating Fruit Volatile Metabolism: Toward Improving Crop Flavor Quality
(12/8/2011) 64 minutes


Consumer opinion of the flavor and aroma of fruits and vegetables is greatly influenced by the presence of volatile compounds that are produced during fruit development or ripening. Though greatly important for determining the quality of fresh produce, aroma is a complex trait that is poorly understood, and therefore often overlooked in crop improvement and postharvest programs. Florence Negre-Zakharov's overarching goal, is to improve the flavor quality of fruits. By elucidating the biosynthetic pathways of volatile formation her laboratory hopes to gain a better understanding of how aroma synthesis is controlled, in order to ultimately enhance aroma and flavor quality of fruits and vegetables, at- and post-harvest.

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