Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation
نویسندگان
چکیده
منابع مشابه
Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation.
Aroma-related volatiles, together with sugars and acids, play an important role in determining fruit flavor quality. Characteristic volatiles of peach fruit are mainly derived from fatty acids such as linoleic acid (18:2) and linolenic acid (18:3). In the present study, six genes encoding fatty acid desaturases (FAD) were cloned, including two ω-6 FAD genes (PpFAD2, PpFAD6) and four ω-3 FAD gen...
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ژورنال
عنوان ژورنال: International Journal of Molecular Sciences
سال: 2016
ISSN: 1422-0067
DOI: 10.3390/ijms17040464