|Name||Adams, Doug O.|
Ph.D. (1979), Plant Physiology |
University of California, Davis
|Specialty||Biochemistry of fruit ripening in grape berries|
Membership in graduate group: Plant Biology
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.
|Expertise||Viticulture and Enology|
|Campus||UC Davis Faculty|