INVESTIGADORES
FERRARO Gisela
congresos y reuniones científicas
Título:
Glutamate sources in ripe tomato fruits
Autor/es:
GISELA FERRARO; RONAN SULPICE; MARK STITT; ESTELA M. VALLE
Lugar:
Cambridge
Reunión:
Jornada; Group Retreat-AG Stitt-MPI of Molecular Plant Physiology; 2011
Institución organizadora:
Max Planck Institute of Molecular Plant Physiology
Resumen:
In tomato fruits the content of glutamate increases markedly during ripening, particularly in the commercial varieties, becoming the most abundant amino acid in red fruits. Glutamate is an enhancer of the natural flavor and brings out the genuine tomato flavor. Our Aim is to know the source/s of glutamate in tomato fruits. Particulary we are studing the function of one of the possible enzymes involved in this process: GDH. Another possibility is the import of glutamate from fruits. The questions to be address are -How is affected the metabolism of glutamate in tomato plants with reduced GDH levels? and How much glutamate is transferred from leaves to fruits?. In this work we are going to discuss about this topics.
