Project description:Blueberry is one of the most desirable and nutritious fruits. During fruit development, the blueberry’s organoleptic properties and phytonutrient composition are ever-changing [1]. Blueberry fruit development is typically described in five phases: pads, cups, green, pink, and blue (ripe) [2]. The former two phases are referred to as the initial “expansion”. During expansion, young fruit is generally hard, dark green and distinguishable by size [3]. The latter three phases are referred to as maturation. Green fruit are hard and fully rounded green berries; pink berries are partially pigmented; blue (ripe) berries are fully colored and soft. Fruit maturation has attracted considerable research attention, and typically, the characteristics fruit softening, coloring, and sweetening are assessed [4].
Project description:Actinorhodin is a blue-pigmented, redox-active pigmented secondary metabolite that is produced by the bacterium Streptomyces coelicolor. Although actinorhodin has been used as a model compound for studying secondary metabolism, its mechanism is not well understood. In this work, we have conducted a comprehensive chemical genetic investigation of actinorhodin’s antibacterial effect on target organisms.
