ANALYSIS OF GENETIC MATERIAL IN RAISIN GRAPE VARIETIES
Article Sidebar
Main Article Content
Аннотация:
Grapes are one of the oldest and most important horticultural crops. Various products are made from grapes, grape has long been of cultural and scientific interest. The diverse compound classes comprising aroma result from multiple biosynthetic pathways. Only fairly recently have researchers begun to elucidate the genetic mechanisms behind the biosynthesis and metabolism of grape volatile compounds. This review summarizes current findings regarding the genetic bases of grape and wine aroma with an aim towards highlighting areas in need of further study. From the literature, we compiled a list of functionally characterized genes involved in berry aroma biosynthesis and present them with their corresponding annotation in the grape reference genome.
Ключевые слова:
Article Details
Как цитировать:
Библиографические ссылки:
Ji, X. et al. Effects of different color fruit bags on aroma development of Kyoho grape berries. J. Integr. Agric. 17, 60345–60347 (2018).
Liu, B. et al. The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China. Eur. Food Res. Technol. 240, 985–997 (2015).
Sun, Q., Gates, M. J., Lavin, E. H., Acree, T. E. & Sacks, G. L. Comparison of odor-active compounds in grapes and wines from Vitis vinifera and non-foxy American grape species. J. Agric. Food Chem. 59, 10657–10664 (2011).
Aradhya, M. K. et al. Genetic structure and differentiation in cultivated grape, Vitis vinifera L. Genet. Res. 81, 179–192 (2003).
Myles, S. et al. Genetic structure and domestication history of the grape. Proc. Natl Acad. Sci. 108, 3530–3535 (2011).
Zhou, Y., Massonnet, M., Sanjak, J. S., Cantu, D. & Gaut, B. S. Evolutionary genomics of grape (Vitis vinifera ssp. vinifera) domestication. Proc. Natl Acad. Sci. 114, 11715–11720 (2017).