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The findings present new opportunities for modifying and enhancing floral scent in commercial flower varieties.
By Pesach Benson, TPS
Israeli scientists said on Wednesday they uncovered the genetic secret behind the petunia’s captivating fragrance in a study that could lead to flowers with stronger, longer-lasting scents, benefiting perfumers and commercial floriculture.
Hebrew University researchers led by Prof. Alexander Vainstein found that a single gene previously recognized for its role in petal formation, also plays a key part in activating scent production in later stages of flower development.
Using advanced genetic analysis and viral-induced gene silencing, the research team demonstrated that suppressing the gene — called PhDEF –drastically reduced the release of volatile compounds that lead to a weaker floral scent.
The study was recently published in The Plant Cell, a peer-reviewed journal.
Animals such as bees, butterflies, and certain birds pollinate flowers by transferring pollen as they move between blooms in search of food. Attracted by bright colors, scents, or nectar, they land on a flower, where pollen sticks to their bodies.
As they visit another flower of the same species, some of this pollen rubs off onto the stigma, leading to fertilization and seed production. This pollination process helps plants reproduce.
“Our findings show that PhDEF is not just responsible for defining petal identity but also for coordinating the production of scent compounds critical for pollination,” said Vainstein.
“This dual functionality suggests that petunia flowers have evolved an integrated regulatory mechanism to optimize their attraction to pollinators.”
The study further identifies PhDEF as an activator of two major transcriptional regulators, EOBI and EOBII, along with other biosynthetic genes responsible for scent emission.
By triggering these pathways, PhDEF ensures the production of phenylpropanoid-based volatiles, which enhance the flower’s appeal to pollinators.
When the researchers suppressed PhDEF, they observed a significant decline in the production of key scent compounds such as methyl benzoate and benzyl alcohol.
However, despite the diminished fragrance, petal morphology remained unchanged, proving that scent production can be genetically modified without affecting flower structure.
The findings present new opportunities for modifying and enhancing floral scent in commercial flower varieties.
For the fragrance and perfume industry, the findings could lead to flowers being bred to produce stronger and longer-lasting scents, as well as customizable fragrances.
In the agricultural sphere, scientists could potentially enhance the natural scents of crops such as fruit trees and vegetables that rely on bees for pollination.
This could also lead to developing plants that attract specific pollinators to optimize fertilization efficiency.
The findings also raise the possibility of introducing scent production in plants that naturally lack fragrance.
“This discovery advances our knowledge of plant biology and offers potential applications for breeding more resilient and pollinator-friendly crops,” Vainstein said.
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