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

该奖项为佐治亚大学的威廉·兰德尔博士与新成立的新西兰皇冠作物和食品研究所的简·伊丽莎白·兰开斯特博士进行合作研究的旅行提供支持。这项研究将研究洋葱(洋葱)硫分配的生化方面。洋葱中硫化物的存在对确定风味强度很重要。这项研究将描述硫是如何在植物中不同的品种之间差异地动员和分配的，这些品种在硫的代谢中消耗了大量的能量，将决定硫化合物在风味生物合成途径中的积累，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师与兰开斯特博士在硫化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，在自然光周期下一年可以生产两种洋葱。兰开斯特博士前往佐治亚大学的旅费将由新西兰研究、科学和技术部(Morst)提供资金。

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).