Faculty Directory

Name	Adams, Doug O.
Education	Ph.D. (1979), Plant Physiology University of California, Davis
Specialty	Biochemistry of fruit ripening in grape berries
Location	1003 Wickson
Phone Number	530-752-1902
E-Mail	doadams@ucdavis.edu
Graduate Groups	Membership in graduate group: Plant Biology
Bio	My research program is aimed at understanding the biochemical control of fruit ripening in grape berries. For example, we need to know which enzymes in a given biochemical pathway are important in determining the overall rate of product accumulation and how that pathway is controlled. We also need to understand how expression of key proteins is regulated during berry development and ripening. These studies require applications of several different techniques and experimental approaches. My research program uses traditional analytical and tracer methods to study biochemical pathways, protein isolation and kinetic studies to characterize important enzymes in those pathways, and the techniques of molecular biology to study enzyme expression. By integrating these different approaches and focusing on key enzymes, we hope to arrive at a level of understanding that will allow modification of fruit characteristics using the techniques of genetic engineering. Examples of ongoing research activities include cloning of grape malic enzyme which is a key component of the malic acid utilization system during ripening and elucidating the mechanism by which glutathione levels are controlled in grape berries during development.
Selected Publications	Franke K.E. and D.O. Adams. 1995. Cloning of a full-length cDNA for malic enzyme (EC 1.1.1.40) from grape berries. Plant Physiol 107: 1009-1010. Franke K.E., Y. Liu and D.O. Adams. 1995. Yield and quality of RNA from grape berries at different developmental stages. Am. J. Enol. Vitic. 46: 315-318 Liyanage, C., D.A. Luvisi and D.O. Adams. 1993. The glutathione content of grape berries is reduced by fumigation with methyl bromide or methyl iodide. Am. J. Enol. Vitic. 44: 8-12 Adams, D. O. and C. Liyanage. 1993. Glutathione increases in grape berries at the onset of ripening. Am. J. Enol. Vitic. 44: 333-338
Expertise	Viticulture and Enology
Campus	UC Davis Faculty
Extension Specialist	No