Developing innovative marker systems for garlic post-harvest quality assessment

大蒜（Allium sativum）是一种有价值的烹饪原料，其药用价值也有悠久的历史。然而，该产品是季节性的，为了确保持续供应，灯泡需要在全球范围内采购，并储存长达6个月。收获后质量的损失是降低作物净生产力的一个重要因素，并导致废物的产生。项目目标：1.开发一种基于挥发性有机化合物（VOCs）的大蒜鳞茎采后质量评估工具2.通过利用转录组测序的最新发展，提高我们对不同储存条件如何影响不同大蒜品种生理和生化过程的理解学生将在分子生物科学（MB）和生物与环境（OnE）在生物科学学院的研究部门，并充分融入两个集团和学校提供的优秀的研究文化和跨学科的培训环境。他们还将通过在Neem（位于卡迪夫）的实习获得对商业环境的第一手了解。该项目将提供GC-MS和HPLC等分析技术方面的优秀培训，转录组学分析等分子工具方面的培训，以及植物生理学和生物化学方面的优秀背景。

Garlic (Allium sativum) is a valued culinary ingredient and its medicinal properties also have a long history. However the product is seasonal and to ensure a constant supply, bulbs need to be sourced globally and stored for periods of up to 6 months. Loss of quality post-harvest is an important factor in reducing net crop productivity and contributes to waste production. Project Aims: 1.To develop a quality assessment tool for garlic bulbs post-harvest based on volatile organic compounds (VOCs) 2.To improve our understanding of how different storage conditions affect physiological and biochemical processes in different garlic varieties by exploiting recent developments in transcriptome sequencing The student will be based in the Molecular Biosciences (MB) and Organisms and Environment (OnE) research divisions within the School of Biosciences and fully integrated into the excellent research culture and interdisciplinary training environment provided by both groups and the School. They will also gain a first-hand understanding of the business environment through placements at Neem (based in Cardiff). The project will provide an excellent training in analytical techniques such as GC-MS and HPLC, training in molecular tools such as transcriptomic analysis, and an excellent background in plant physiology and biochemistry.