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Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes
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| Zeitschriftentitel: | Plant Biotechnology Journal |
|---|---|
| Personen und Körperschaften: | , , , , , , , , , , , , , |
| In: | Plant Biotechnology Journal, 11, 2013, 4, S. 408-419 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
Espley, Richard V. Bovy, Arnaud Bava, Christina Jaeger, Sara R Tomes, Sumathi Norling, Cara Crawford, Jonathan Rowan, Daryl McGhie, Tony K. Brendolise, Cyril Putterill, Jo Schouten, Henk J. Hellens, Roger P. Allan, Andrew C. Espley, Richard V. Bovy, Arnaud Bava, Christina Jaeger, Sara R Tomes, Sumathi Norling, Cara Crawford, Jonathan Rowan, Daryl McGhie, Tony K. Brendolise, Cyril Putterill, Jo Schouten, Henk J. Hellens, Roger P. Allan, Andrew C. |
|---|---|
| author |
Espley, Richard V. Bovy, Arnaud Bava, Christina Jaeger, Sara R Tomes, Sumathi Norling, Cara Crawford, Jonathan Rowan, Daryl McGhie, Tony K. Brendolise, Cyril Putterill, Jo Schouten, Henk J. Hellens, Roger P. Allan, Andrew C. |
| spellingShingle |
Espley, Richard V. Bovy, Arnaud Bava, Christina Jaeger, Sara R Tomes, Sumathi Norling, Cara Crawford, Jonathan Rowan, Daryl McGhie, Tony K. Brendolise, Cyril Putterill, Jo Schouten, Henk J. Hellens, Roger P. Allan, Andrew C. Plant Biotechnology Journal Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes Plant Science Agronomy and Crop Science Biotechnology |
| author_sort |
espley, richard v. |
| spelling |
Espley, Richard V. Bovy, Arnaud Bava, Christina Jaeger, Sara R Tomes, Sumathi Norling, Cara Crawford, Jonathan Rowan, Daryl McGhie, Tony K. Brendolise, Cyril Putterill, Jo Schouten, Henk J. Hellens, Roger P. Allan, Andrew C. 1467-7644 1467-7652 Wiley Plant Science Agronomy and Crop Science Biotechnology http://dx.doi.org/10.1111/pbi.12017 <jats:title>Summary</jats:title><jats:p>Consumers of whole foods, such as fruits, demand consistent high quality and seek varieties with enhanced health properties, convenience or novel taste. We have raised the polyphenolic content of apple by genetic engineering of the anthocyanin pathway using the apple transcription factor <jats:italic><jats:styled-content style="fixed-case">MYB</jats:styled-content>10</jats:italic>. These apples have very high concentrations of foliar, flower and fruit anthocyanins, especially in the fruit peel. Independent lines were examined for impacts on tree growth, photosynthesis and fruit characteristics. Fruit were analysed for changes in metabolite and transcript levels. Fruit were also used in taste trials to study the consumer perception of such a novel apple. No negative taste attributes were associated with the elevated anthocyanins. Modification with this one gene provides near isogenic material and allows us to examine the effects on an established cultivar, with a view to enhancing consumer appeal independently of other fruit qualities.</jats:p> Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes Plant Biotechnology Journal |
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10.1111/pbi.12017 |
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Technik Biologie Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft |
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Wiley, 2013 |
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Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
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Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_full |
Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_fullStr |
Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_full_unstemmed |
Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_short |
Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_sort |
analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| topic |
Plant Science Agronomy and Crop Science Biotechnology |
| url |
http://dx.doi.org/10.1111/pbi.12017 |
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2013 |
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408-419 |
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<jats:title>Summary</jats:title><jats:p>Consumers of whole foods, such as fruits, demand consistent high quality and seek varieties with enhanced health properties, convenience or novel taste. We have raised the polyphenolic content of apple by genetic engineering of the anthocyanin pathway using the apple transcription factor <jats:italic><jats:styled-content style="fixed-case">MYB</jats:styled-content>10</jats:italic>. These apples have very high concentrations of foliar, flower and fruit anthocyanins, especially in the fruit peel. Independent lines were examined for impacts on tree growth, photosynthesis and fruit characteristics. Fruit were analysed for changes in metabolite and transcript levels. Fruit were also used in taste trials to study the consumer perception of such a novel apple. No negative taste attributes were associated with the elevated anthocyanins. Modification with this one gene provides near isogenic material and allows us to examine the effects on an established cultivar, with a view to enhancing consumer appeal independently of other fruit qualities.</jats:p> |
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| author | Espley, Richard V., Bovy, Arnaud, Bava, Christina, Jaeger, Sara R, Tomes, Sumathi, Norling, Cara, Crawford, Jonathan, Rowan, Daryl, McGhie, Tony K., Brendolise, Cyril, Putterill, Jo, Schouten, Henk J., Hellens, Roger P., Allan, Andrew C. |
| author_facet | Espley, Richard V., Bovy, Arnaud, Bava, Christina, Jaeger, Sara R, Tomes, Sumathi, Norling, Cara, Crawford, Jonathan, Rowan, Daryl, McGhie, Tony K., Brendolise, Cyril, Putterill, Jo, Schouten, Henk J., Hellens, Roger P., Allan, Andrew C., Espley, Richard V., Bovy, Arnaud, Bava, Christina, Jaeger, Sara R, Tomes, Sumathi, Norling, Cara, Crawford, Jonathan, Rowan, Daryl, McGhie, Tony K., Brendolise, Cyril, Putterill, Jo, Schouten, Henk J., Hellens, Roger P., Allan, Andrew C. |
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| container_title | Plant Biotechnology Journal |
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| description | <jats:title>Summary</jats:title><jats:p>Consumers of whole foods, such as fruits, demand consistent high quality and seek varieties with enhanced health properties, convenience or novel taste. We have raised the polyphenolic content of apple by genetic engineering of the anthocyanin pathway using the apple transcription factor <jats:italic><jats:styled-content style="fixed-case">MYB</jats:styled-content>10</jats:italic>. These apples have very high concentrations of foliar, flower and fruit anthocyanins, especially in the fruit peel. Independent lines were examined for impacts on tree growth, photosynthesis and fruit characteristics. Fruit were analysed for changes in metabolite and transcript levels. Fruit were also used in taste trials to study the consumer perception of such a novel apple. No negative taste attributes were associated with the elevated anthocyanins. Modification with this one gene provides near isogenic material and allows us to examine the effects on an established cultivar, with a view to enhancing consumer appeal independently of other fruit qualities.</jats:p> |
| doi_str_mv | 10.1111/pbi.12017 |
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| physical | 408-419 |
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| spelling | Espley, Richard V. Bovy, Arnaud Bava, Christina Jaeger, Sara R Tomes, Sumathi Norling, Cara Crawford, Jonathan Rowan, Daryl McGhie, Tony K. Brendolise, Cyril Putterill, Jo Schouten, Henk J. Hellens, Roger P. Allan, Andrew C. 1467-7644 1467-7652 Wiley Plant Science Agronomy and Crop Science Biotechnology http://dx.doi.org/10.1111/pbi.12017 <jats:title>Summary</jats:title><jats:p>Consumers of whole foods, such as fruits, demand consistent high quality and seek varieties with enhanced health properties, convenience or novel taste. We have raised the polyphenolic content of apple by genetic engineering of the anthocyanin pathway using the apple transcription factor <jats:italic><jats:styled-content style="fixed-case">MYB</jats:styled-content>10</jats:italic>. These apples have very high concentrations of foliar, flower and fruit anthocyanins, especially in the fruit peel. Independent lines were examined for impacts on tree growth, photosynthesis and fruit characteristics. Fruit were analysed for changes in metabolite and transcript levels. Fruit were also used in taste trials to study the consumer perception of such a novel apple. No negative taste attributes were associated with the elevated anthocyanins. Modification with this one gene provides near isogenic material and allows us to examine the effects on an established cultivar, with a view to enhancing consumer appeal independently of other fruit qualities.</jats:p> Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes Plant Biotechnology Journal |
| spellingShingle | Espley, Richard V., Bovy, Arnaud, Bava, Christina, Jaeger, Sara R, Tomes, Sumathi, Norling, Cara, Crawford, Jonathan, Rowan, Daryl, McGhie, Tony K., Brendolise, Cyril, Putterill, Jo, Schouten, Henk J., Hellens, Roger P., Allan, Andrew C., Plant Biotechnology Journal, Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes, Plant Science, Agronomy and Crop Science, Biotechnology |
| title | Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_full | Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_fullStr | Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_full_unstemmed | Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_short | Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_sort | analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| title_unstemmed | Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes |
| topic | Plant Science, Agronomy and Crop Science, Biotechnology |
| url | http://dx.doi.org/10.1111/pbi.12017 |