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 Our current research has two major emphases: Hormone
action - We work on both basic and applied aspects of
ethylene action. We conduct research to understand the regulation of ethylene
perception mediated by a family of hormone receptors, using tomato as
a model system. We use the knowledge that we gain from this research
to improve commercially valuable crops, engineering plants with either
reduced ethylene synthesis or perception. Target crops include ornamentals
as well as tomato and melons. |
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Flavor quality - This work is focused on tomato. Over the years, much of the flavor has been lost from commercial varieties of tomato. “Flavor” is the consequence of the interactions of sugars, acids and a set of approximately 15 volatile compounds. These volatiles are derived from a diverse set of precursors, including amino acids, fatty acids and carotenoids. Perception of flavor involves both taste and olfactory receptors. How all of these chemicals are integrated into the unique flavor of a tomato is not understood. We are identifying the genes that control synthesis of the volatile compounds that contribute to flavor, using these genes to develop molecular markers for flavor improvement. |
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