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Applications of virus-induced gene silencing for identification of gene function in fruit

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【作者】 刘港帅李泓利傅达奇

【Author】 Gangshuai Liu;Hongli Li;Daqi Fu;Laboratory of Fruit Biology, College of Food Science & Nutritional Engineering, China Agricultural University;

【通讯作者】 傅达奇;

【机构】 Laboratory of Fruit Biology, College of Food Science & Nutritional Engineering China Agricultural University

【摘要】 With the development of bioinformatics, it is easy to obtain information and data about thousands of genes, but the determination of the functions of these genes depends on methods for rapid and effective functional identification. Virus-induced gene silencing(VIGS) is a mature method of gene functional identification developed over the last 20 years, which has been widely used in many research fields involving many species. Fruit quality formation is a complex biological process, which is closely related to ripening. Here, we review the progress and contribution of VIGS to our understanding of fruit biology and its advantages and disadvantages in determining gene function.

【Abstract】 With the development of bioinformatics, it is easy to obtain information and data about thousands of genes, but the determination of the functions of these genes depends on methods for rapid and effective functional identification. Virus-induced gene silencing(VIGS) is a mature method of gene functional identification developed over the last 20 years, which has been widely used in many research fields involving many species. Fruit quality formation is a complex biological process, which is closely related to ripening. Here, we review the progress and contribution of VIGS to our understanding of fruit biology and its advantages and disadvantages in determining gene function.

  • 【文献出处】 Food Quality and Safety ,食品品质与安全研究(英文) , 编辑部邮箱 ,2021年03期
  • 【分类号】S66
  • 【下载频次】1
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