Chapter 7. Genetic Engineering of Fruit Flavors

  1. Y. H. Hui
  1. Asaph Aharoni1 and
  2. Efraim Lewinsohn2

Published Online: 21 JUL 2010

DOI: 10.1002/9780470622834.ch7

Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors

How to Cite

Aharoni, A. and Lewinsohn, E. (2010) Genetic Engineering of Fruit Flavors, in Handbook of Fruit and Vegetable Flavors (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470622834.ch7

Editor Information

  1. Science Technology System, USA

Author Information

  1. 1

    Department of Plant Sciences, Weizmann Institute of Science, Rehovot, Israel

  2. 2

    Newe Yaar Research Center, Agricultural Research Organization, Ramat Yishay, Israel

Publication History

  1. Published Online: 21 JUL 2010
  2. Published Print: 28 JUN 2010

ISBN Information

Print ISBN: 9780470227213

Online ISBN: 9780470622834



  • genetic engineering of fruit flavors;
  • flavors and aromas of fruits - determined by complex mixtures of volatile compounds;
  • key genes affecting fruit flavor, isolation and characterization - enhancing and modifying flavors in fruit using genetic engineering


This chapter contains sections titled:

  • Introduction

  • Engineering Flavors in the Model Fruit Tomato

  • Engineering the Flavor of Strawberry Fruit

  • Engineering Fruit Flavor Genes In Additional Organs Other Than In Fruit

  • Future Prospects

  • Acknowledgments

  • References