Gene Discovery in Kiwifruit Using Expressed Sequence Tags
Author Information
Author(s): Crowhurst Ross N, Gleave Andrew P, MacRae Elspeth A, Ampomah-Dwamena Charles, Atkinson Ross G, Beuning Lesley L, Bulley Sean M, Chagne David, Marsh Ken B, Matich Adam J, Montefiori Mirco, Newcomb Richard D, Schaffer Robert J, Usadel Björn, Allan Andrew C, Boldingh Helen L, Bowen Judith H, Davy Marcus W, Eckloff Rheinhart, Ferguson A Ross, Fraser Lena G, Gera Emma, Hellens Roger P, Janssen Bart J, Klages Karin, Lo Kim R, MacDiarmid Robin M, Nain Bhawana, McNeilage Mark A, Rassam Maysoon, Richardson Annette C, Rikkerink Erik HA, Ross Gavin S, Schröder Roswitha, Snowden Kimberley C, Souleyre Edwige JF, Templeton Matt D, Walton Eric F, Wang Daisy, Wang Mindy Y, Wang Yanming Y, Wood Marion, Wu Rongmei, Yauk Yar-Khing, Laing William A
Primary Institution: The Horticultural and Food Research Institute of New Zealand
Hypothesis
Understanding the genetic diversity and gene-based control of key traits in Actinidia.
Conclusion
The study provides a large EST resource that aids in understanding the genetic diversity in the Actinidia genus and supports comparative fruit genomics.
Supporting Evidence
- 132,577 expressed sequence tags (ESTs) were produced from various Actinidia species.
- 41,858 non-redundant clusters were identified from the ESTs.
- Genes related to flavor, health, color, and ripening were analyzed.
- Data on ascorbic acid and quinic acid biosynthesis were presented.
- Genes for fruit softening stages were identified.
Takeaway
Researchers collected a lot of genetic information from kiwifruit to help understand how to make better fruit with good taste and health benefits.
Methodology
The study involved sequencing expressed sequence tags (ESTs) from various Actinidia species and analyzing them for gene discovery related to flavor, health, color, and ripening.
Limitations
The study may not cover all genetic diversity due to the limited number of genotypes used for EST libraries.
Digital Object Identifier (DOI)
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