We
are using novel chemical indicators (nitrone spin traps) to react
with apple skin in order to determine if there is a relationship
between chemical indication and superficial scald severity(an economically
devastating disorder) after storage. We are testing a hypothesis
involving farnesylation of signaling molecules potentially moderating
the cell-death response of scalded tissues. We want to determine
if the accumulation of chemicals that react to the indicator are
related to development of scald symptoms; and further examine the
role of active oxygen species in controlling plant responses to
the environment. In an experiment with forest trees, we noted a
reaction inr on experimental UV-B treated needles and leaves in
the presence of the nitrone. Other research activities in our group
investigate: the “flavor regeneration“ phenomenon in
apples removed from controlled-atmosphere storage. Following periods
of low level metabolic activity brought about by CA storage conditions,
enzymes and metabolites must be regenerated so the apple can resume
production of metabolites including alcohol acetyltransferase and
substrates for volatile synthesis; developing robust methods to
profile flavor volatiles and phenolics in grape berries and wines
produced in Washington, a relatively new growing region; determine
heritability of principal flavor and odor-active components with
sensory impact present in raspberries from selected crosses, and
ascertain the relationship between flavor compound content/sensory
impact to facilitate studies concerning the effects of genotype,
cultural practices, maturity and postharvest handling on flavor
perception in raspberries.
