Location: Plant, Soil and Nutrition Research
Project Number: 8062-21000-047-30-I
Project Type: Interagency Reimbursable Agreement
Start Date: Jan 15, 2021
End Date: Jan 14, 2024
Cauliflower is one of the world’s healthiest foods with numerous nutritional and health benefits. Green cauliflowers not only give attractive visual appeal, but also add nutritional values. The objectives of the proposed research are to isolate the Green (Gr) gene underlying the green curd phenotype in cauliflower and to elucidate how it confers chloroplast biogenesis with green phenotype.
To accomplish the specific objectives, a number of key experiments will be carried out to confirm the identity of the Gr candidate gene and investigate how it mediates chloroplast biogenesis to turn white cauliflower curd green. First, ARS will transform the green allele of candidate genes into a white cauliflower variety for functional complementation of the green phenotype. Second, ARS will characterize the Gr gene. Third, ARS will unravel mechanisms underlying the Gr gene function.