Changes in volatiles in vegetables inoculated with ACC deaminase-producing bacteria

2015 Fiscal Year Final Research Report

• Project/Area Number: 25660033
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Horticultural science
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: TANAKA Fukuyo 国立研究開発法人農業・食品産業技術総合研究機構, 中央農業研究センター土壌肥料研究領域, 上級研究員 (50355541)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: ACC分解細菌 / エチレン / 揮発性成分 / 植物

Outline of Final Research Achievements

Bacterial ACC deaminase is one of the key tools to ameliorate plant stress by lowering ethylene level in plants. The effects of ACC deaminase-producing bacteria on the volatile profiles in plants have not been examined to date. To address this, we performed metabolic profiling of volatiles in carrots following inoculation of the bacteria producing ACC deaminase
Results:A total of 11 bacterial strains having the activity to cleave ACC were isolated from inner part of vegetables and fruits. Three of them belonged to Pseudomonas could reduce the levels of (E)-2-hexenal and the other volatiles in the leaves of carrot following inoculation of seeds.
Conclusions：The isolated endophytes producing ACC deaminase activity could alter the composition of volatiles in plants, probably through lowering ethylene level in plant.

Free Research Field

分析化学