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Integrating Molecular and Physiological Aspects of Grape Berry Ripening.

机译：整合葡萄浆果成熟的分子和生理方面。

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摘要

Fleshy fruit ripening is an enigmatic process wherein flower parts, most commonly the carpel, transform themselves into a completely new organ. This process involves fundamental shifts in physiology and changes in gene expression that manifest over incredibly short periods of time leading to ripening phenomena that include fruit softening, color development, and the accumulation of large amounts of sugars. Most understanding of the onset of ripening arises from work with climacteric fruits in which the control of ripening is predominately by ethylene. However, there are many fruits of economic importance that are nonclimacteric where the control of the onset of ripening appears more complex. Grape is rapidly becoming a model system for the study of nonclimacteric fruit ripening due to the sequencing of its genome and resulting molecular tools, and fostered by its economic importance. Unfortunately, grape suffers from several disadvantages as well, including a lack of transgenic technologies and long propagation times. The studies compiled here are focused on elucidating our understanding of events occurring at the onset of ripening in grape. They take a variety of approaches and attempt to integrate both physiological and molecular phenomena. Cornerstone findings of these studies include the identification of novel genes in the control of nonclimacteric fruit ripening, insights into the role of sugar and abscisic acid in ripening processes, determination of the precise timing of both physiological and molecular changes involved in the onset of ripening, and an investigation of berry water relations. Furthermore, this work embodies new conceptual and analytical approaches to the study of ripening that include extending knowledge from model systems, the use of novels sampling strategies using criteria other than developmental time, and a critical investigation of how gene expression data are manipulated.
机译：肉质的果实成熟是一个神秘的过程，其中花的部分（最常见的是心皮）将自己转变为全新的器官。这个过程涉及生理的根本变化和基因表达的变化，这些变化在难以置信的短时间内显示出来，从而导致成熟现象，包括水果软化，发色和大量糖分的积累。对成熟开始的大多数了解来自更年期果实的工作，其中主要通过乙烯来控制成熟。但是，有许多具有重要经济意义的水果是非更年期的，因此成熟期的控制似乎更为复杂。葡萄由于其基因组测序和由此产生的分子工具而迅速成为研究非更年期果实成熟的模型系统，并因其经济重要性而得到培育。不幸的是，葡萄也有几个缺点，包括缺乏转基因技术和较长的繁殖时间。此处汇编的研究重点是阐明我们对葡萄成熟时发生的事件的理解。他们采取了各种方法，并试图将生理现象和分子现象整合在一起。这些研究的基础发现包括：识别控制非更年期果实成熟的新基因，洞察糖和脱落酸在成熟过程中的作用，确定成熟开始时生理和分子变化的确切时机，以及对浆果水关系的调查。此外，这项工作体现了用于成熟研究的新概念和分析方法，包括从模型系统扩展知识，使用除发育时间以外的标准的小说采样策略以及对基因表达数据的操纵方式的严格研究。

著录项

  • 作者

    Gambetta, Gregory Alan.;

  • 作者单位

    University of California, Davis.;

  • 授予单位 University of California, Davis.;
  • 学科 Biology Molecular.;Agriculture Plant Culture.;Biology Botany.
  • 学位 Ph.D.
  • 年度 2011
  • 页码 192 p.
  • 总页数 192
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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