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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #423914

Research Project: Molecular analysis of pecan nut development

Location: Food Processing and Sensory Quality Research

Project Number: 6054-43440-046-08-R
Project Type: Reimbursable Cooperative Agreement

Start Date: Oct 1, 2012
End Date: Jul 31, 2015

Molecular Analysis of Pecan Nut Development.

Samples of developing Pecan nuts will be extracted to isolate total ribonucleic acid (RNA) and protein. RNA will be sequenced using next-generation sequencing, and then analyzed and annotated to identify specific genes and compare expression profiles. Quantitative-real-time polymerase chain reaction (qRT-PCR) will be done to confirm findings for individual genes. Total protein accumulation during Pecan nut development will be analyzed by gel electrophoresis and mass-spectrometry. Major Pecan allergens Car i 1, Car i 4, and the 7S vicllin will be studied using each of these techniques to characterize their expression, processing, and accumulation. Other Pecan allergens will also be identified based upon homology.