U.S.-New Zealand Cooperative Research: Sulfur Partitioning in Onion (Allium cepa L.)

该奖项为乔治亚大学的 William Randle 博士与新成立的新西兰皇冠作物和食品研究所的 Jane Elizabeth Lancaster 博士进行合作研究提供资助。 该研究将调查洋葱（Allium cepa）中硫分配的生化方面。洋葱中硫化合物的存在对于确定风味强度非常重要。该研究将描述硫在植物中如何在硫代谢中消耗大量能量的不同品种之间进行差异性动员和分配，将确定风味生物合成途径中硫化合物的积累，并将描述风味酶在不同风味强度中的作用。 该项目结合了兰德尔博士作为遗传学家和植物育种家以及兰卡斯特博士在硫化合物生物化学和生理学方面的互补技能。由于主要研究人员在不同的半球工作，一年内可以在自然光周期下生产两种洋葱。兰卡斯特博士前往乔治亚大学的旅费将由新西兰研究、科学和技术部 (MORST) 资助。

This award provides support for the travel of Dr. William Randle of the University of Georgia to conduct cooperative research with Dr. Jane Elizabeth Lancaster of the newly instituted New Zealand Crown Research Institute for Crop and Food Research. The research will investigate biochemical aspects of sulfur partitioning in the onion (Allium cepa). The presence of sulfur compounds in onions is of importance in determining flavor intensity. The research will describe how sulfur is differentially mobilized and partitioned among cultivars in a plant expending considerable energy in sulfur metabolism, will determine sulfur-compound accumulation in the flavor biosynthetic pathway, and will describe the role of flavor enzymes in differential flavor intensity. The project joins the complementary skills of Dr. Randle as a geneticist and plant breeder and those of Dr. Lancaster in the biochemistry and physiology of sulfur compounds. Since the principal investigators work in different hemispheres, two crops of onions can be produced under natural photoperiods in a single year. Travel by Dr. Lancaster to the University of Georgia will be funded through the New Zealand Ministry of Research, Science and Technology (MORST).