Genetic Approaches to Improve the Flavors and Appearance of Fruits, Vegetables and Herbs
A special issue of Genes (ISSN 2073-4425). This special issue belongs to the section "Plant Genetics and Genomics".
Deadline for manuscript submissions: closed (1 November 2021) | Viewed by 11792
Special Issue Editors
Interests: genetics and genomics of aromatic and medicinal plants chemical and agricultural quality of herbs
Special Issue Information
Background: The flavor of agricultural products is the sensorial experience we experience once we eat or drink. This experience is attributed to the presence of a mixture of chemicals perceived by our taste and olfactory receptors. The composition of this mixture of chemicals is the result of the genetic and genomic make-up of the given plant that brings about the final product we consume.
Aim and scope: To make the research on the genetic basis of flavor production in plants more accessible and communicative. To bring state-of-the-art works dealing with the flavor of agricultural products under the same roof, and to create a thoughtful discussion about the opportunities and future of the field.
History: Traditionally, most breeding programs did not pay enough attention to the flavor of the final product and mainly focused on yield, disease resistance and shelf-life. In the last 15 years, an increasing number of scientists are committed to basic and applied research to provide genetic and agrotechnical tools to improve the flavor of herb, fruits and vegetables.
Cutting-edge research: Recent research has indicated that the available gene pool, present in heirloom accessions and wild relatives of the commonly used cultivars, can enhance the flavor of agricultural products. Transgenic methodologies have also expanded the source of genes outside the crop in question, and recent efforts study the potential of harnessing the genome editing system, CRISPR:Cas9, to improve and manipulate product flavors.
What kind of papers we are soliciting: Any paper that describes the involvement of genes or genetic components in the production of flavor in herbs, fruits and vegetables would be acceptable. Papers describe methods to evaluate the flavor of agricultural products are welcome as well.
Dr. Itay GondaProf. Efraim Lewinsohn
Guest Editors
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Keywords
- Aroma
- Volatiles
- Sweetness
- Bitterness
- Flavor
- Herbs
- Fruits
- Vegetables
- Taste
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