Biotech for Tastier, Healthier Apricots
April 12, 2007| |
Apricots, engineered for improved taste and aroma are currently being developed by scientists from the Institute for Molecular Biology of Valencia, Spain. Apricots owe their fragrance to a volatile substance known as S-linalool, and a research team lead by Luis Antonio Cañas successfully introduced an enzyme that increases the levels of this compound in the fruit, improving its organoleptic properties. The team is also developing biotech apricot varieties that flower earlier to reduce the time required for fruit production. This technique has successfully been applied to citrus trees, explained Cañas, achieving fruit production after only one year, instead of the 6-10 years required for fruiting in conventional varieties. Apricots with increased resistance to diseases are also in the pipeline.
More information is available in http://www.fundacion-antama.org/imgNews/01-04-07.htm
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