About Eu-Sol
Find out more about this project.
An introduction to the aims of EU-SOL and how we plan to achieve them. Plus read about the organisations and people working on this project.
GB: Nottingham University
The Plant Sciences building, labs and greenhouses
Photographer: Unknown. Copyright free
Location: Nottingham, England.
About Us
There is a vibrant Plant Science community at Nottingham University, which is now housed in a purpose-built laboratory and office complex (opened 2002) on the Sutton Bonington Campus. Excellent glasshouse and growth-room facilities are accessed from the laboratory complex. We have close links with the colleagues in the European Arabidopsis Stock Centre housed within the Plant Sciences building, and the BBSRC Centre for Plant Integrative Biology, also in the School of Biosciences.
Nottingham University and Eu-Sol
Three Nottingham labs are participating in the EUSOL project. PIs Professor Don Grierson and Dr Rupert Fray in WP1.3 are investigating the biogenesis of tomato aroma volatiles in wild type fruit and natural ripening mutants with perturbed ripening phenotypes. They are also investigating the way in which high and low temperature exposure alters these volatiles. The primary focus is on important flavour compounds derived from fatty acid breakdown.
Professor Graham Seymour is Module 5 Leader and is co-ordinating activities in WP1.4. This WP is focused on understanding the biological basis of fruit texture and involves two strands. In the first, texture effects are positioned on the tomato genome by genetic mapping. This involves using special tomato lines where small segments of a wild tomato species genome have been introduced into a cultivated tomato background by conventional breeding. These lines are then screened for altered texture. The lines showing firmer fruits can be selected and texture effects can then be associated with specific areas coming from the wild species genome. In strand two, the selected lines are analysed further to determine what biochemical and molecular changes in the fruit might be associated with the altered texture. The lines can then be taken into conventional tomato breeding programmes to enhance the texture of elite lines.
Staff (working on EU-SOL)
- Professor Don Grierson
- Professor Graham Seymour
- Dr Rupert Fray
- Dr Katalin Kovacs
- Dr Mervin. Poole
