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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

Objective:
Molecular Analysis of Pecan Nut Development.

Approach:
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.