GAINESVILLE, Fla. Shakespeare famously wrote, That which we call a rose by
any other name would smell as sweet. With all due respect to the Bard,
University of Florida researchers may have to disagree: no matter what you call
a flower, its scent can be changed. A team at UF’s Institute of Food and
Agricultural Sciences has uncovered some of the genes that control the complex
mixture of chemicals that comprise a flower’s scent, opening new ways of
turning up and tuning a flower’s aromatic compounds to produce desired
fragrances.
For a long time, breeders have mostly focused on how flowers look, their size,
color and how long blooms last, said David Clark, a professor of environmental
horticulture. But scent has gotten left behind. Go to a florist and try to
smell the flowers. You probably won’t get what you expect.
Over the years, Clark says, breeders have selected flowering plants that produce
bigger, more attractive flowers with long vase lives; but in doing so, they may
have been inadvertently selecting plants that were willing to devote less to
producing fragrance.
That may change. For example, a customer may someday be able to walk into a
florist and select from scented or unscented varieties of the same flower.
In work published in the January issue of The Plant Journal and the February
issue of Phytochemistry, the researchers describe how various genes in petunias
help regulate the amount of the 13 major aromatic compounds in that flower’s
fragrance.
The work will help researchers control the levels of these compounds, adjusting
a flower’s fragrance while also producing more or less of it.
In the papers, the researchers also describe some of the more fundamental
aspects of how flowers produce scent. For example, they observed that the scents
are largely manufactured in the petunia flower’s petals, and that scent
production is activated when the flower opens.
The studies are part of an ongoing effort to isolate the chain reaction
responsible for producing scent, so that fragrances can be modified without
interfering with other flower qualities, said Thomas Colquhoun, a UF
environmental horticulture researcher and first author on both papers.
For more than a decade, Clark and his colleagues have combed through more than
8,000 petunia genes. The search has yielded some interesting finds.
For example, the gene that produces the compound that gives rose oil its
distinctive scent also makes tomatoes taste good.
By manipulating this gene, UF researchers led by horticulture professor Harry
Klee have been able to create tomatoes with more flavor. Klee, Clark and
colleagues are now working with plant breeders and taste specialists to prepare
the tomato for the marketplace. Better smelling roses are also in the pipeline.
The taste of food, the smell of a flower these are things that enrich our
lives in ways we don’t fully understand yet, Clark said. Learning how plants
interact with us and their environment brings us closer to truly appreciating
what the natural world has to offer.
Photo Caption: In this file photo, David Clark, University of Florida professor
of environmental horticulture, examines genetically manipulated roses in a
greenhouse on UF’s Gainesville campus. By understanding the genetic
underpinnings of scent, Clark and his colleagues are able to tune flower
fragrances without affecting their appearance.
Photo Credit: UF/IFAS, Tyler Jones
Source:
Institute of Food and Agricultural Sciences – University of Florida