Thematische Bibliographien / Taste buds

Auswahl der wissenschaftlichen Literatur zum Thema „Taste buds“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 29. Juli 2024

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Zeitschriftenartikel zum Thema "Taste buds"

1

Ki, Su Young, und Yong Taek Jeong. „Taste Receptors beyond Taste Buds“. International Journal of Molecular Sciences 23, Nr. 17 (26.08.2022): 9677. http://dx.doi.org/10.3390/ijms23179677.

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Taste receptors are responsible for detecting their ligands not only in taste receptor cells (TRCs) but also in non-gustatory organs. For several decades, many research groups have accumulated evidence for such “ectopic” expression of taste receptors. More recently, some of the physiologic functions (apart from taste) of these ectopic taste receptors have been identified. Here, we summarize our current understanding of these ectopic taste receptors across multiple organs. With a particular focus on the specialized epithelial cells called tuft cells, which are now considered siblings of type II TRCs, we divide the ectopic expression of taste receptors into two categories: taste receptors in TRC-like cells outside taste buds and taste receptors with surprising ectopic expression in completely different cell types.
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Eigen, Michael. „Psychoanalytic Taste Buds“. Psychoanalytic Review 100, Nr. 5 (Oktober 2013): 665–67. http://dx.doi.org/10.1521/prev.2013.100.5.665.

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Pehoushek, J. F. „Black Taste Buds“. Archives of Family Medicine 9, Nr. 3 (01.03.2000): 219–20. http://dx.doi.org/10.1001/archfami.9.3.219.

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Pehoushek, J. F. „Black Taste Buds“. Archives of Dermatology 135, Nr. 5 (01.05.1999): 593—b—598. http://dx.doi.org/10.1001/archderm.135.5.593-b.

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Reutter, Klaus, Friederike Boudriot und Martin Witt. „Heterogeneity of fish taste bud ultrastructure as demonstrated in the holosteans Amia calva and Lepisosteus oculatus“. Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences 355, Nr. 1401 (29.09.2000): 1225–28. http://dx.doi.org/10.1098/rstb.2000.0672.

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Taste buds are the peripheral sensory organs of the gustatory system. They occur in all taxa of vertebrates and are pear–shaped intra–epithelial organs of about 80 μm height and 50 μm width. Taste buds mainly consist of specialized epithelial cells, which synapse at their bases and therefore are secondary sensory cells. Taste buds have been described based on studies of teleostean species, but it turned out that the ultrastructure of teleostean taste buds may differ between distinct systematic groups and that this description is not representative of those taste buds in other main taxa of fishes, such as selachians, holosteans and dipnoans. Furthermore, it is not known how variable the micromorphologies of non–teleostean taste buds are. For this reason the taste buds of two holosteans, Lepisosteus oculatus and Amia calva , were investigated and compared. While in both species the taste buds are of the same shapes and sizes, the cellular components of their sensory epithelia differ: in Lepisosteus taste buds comprise two types of elongated light cells and one type of dark cells. In contrast, Amia taste buds contain only one type of light, but two types of dark elongated cells. Afferent synapses are common in the buds of both species, efferent synapses occur only in Lepisosteus taste buds. These differences show that even in the small group of holostean fishes the taste buds are differently organized. Consequently, a representative type of fish taste buds does not exist.
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Lowe, Fergus. „Educate their taste-buds“. Primary Teacher Update 2014, Nr. 34 (02.07.2014): 12–13. http://dx.doi.org/10.12968/prtu.2014.1.34.12.

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Farbman, Albert I. „Neurotrophins and taste buds“. Journal of Comparative Neurology 459, Nr. 1 (04.03.2003): 9–14. http://dx.doi.org/10.1002/cne.10588.

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Shrestha, R., und N. Ranjit. „Epiglottal taste buds and different feeding habits of mammals“. Journal of Institute of Medicine Nepal 37, Nr. 3 (31.12.2015): 97–102. http://dx.doi.org/10.59779/jiomnepal.928.

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Introduction: Taste buds which occur on the laryngeal surface of epiglottis of mammals share many similarities with lingual taste buds, although their function is different. These taste buds mediate reflex action to close the laryngeal opening or initiate the cough reflex when food comes in contact with the posterior surface of the epiglottis. Methods: Repeated microscopic studies were carried out on 6 μm serial haematoxylin and eosin stained sections of epiglottides of buffalo, guinea pig, house rat, human, lamb and rabbit. Quantitative investigation was carried out on the taste buds on the rostral, middle and caudal regions of the epiglottides of each of these mammals. Relative frequency of occurrence value for comparative assessment of taste buds is proposed here. Results: The average number of taste buds was found higher in the herbivorous buffalo, goat and rabbit; while the number was lower in the omnivorous guinea pig, house rat and the human. The density of taste buds was found to be directly proportional to the feeding behaviour of mammals, showing their significant role in inducing reflexes for safe passage of bolus through the oesophagus and for prevention of the respiratory tract congestion. Conclusion: Since the number of taste buds was found higher in the herbivorous mammals, it was concluded that the bigger the volume of the bolus the higher is the density of epiglottal taste buds. These taste buds are adapted to protect the respiratory passage during swallowing and drinking by initiating the reflex action.
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Sincar, Cerasela Dorina, Camelia Ana Grigore, Silvia Martu, Liliana Lacramioara Pavel, Alina Calin, Alina Plesea Condratovici und Bianca Ioana Chesaru. „Chemical Senses Taste Sensation and Chemical Composition“. Materiale Plastice 54, Nr. 1 (30.03.2017): 172–74. http://dx.doi.org/10.37358/mp.17.1.4810.

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Taste and smell are chemical senses, which means that the receptors (chemoreceptors) of these senses respond to chemical stimuli. In order for a substance to produce a taste sensation, it should be ingested in a solution or subsequently dissolved in saliva; a solid substance put in the mouth perfectly dry is tasteless. Therefore, taste receptors or taste buds occur only on wet surfaces, more precisely in the oral cavity in land vertebrates; however, in aquatic animals, these receptors are scattered all over the body. There are functionally different types of receptors for each of the primary tastes and the distribution of each type is not even on the surface of the tongue mucosa. The sweet and sour sensitive buds are located mainly on the tip of the tongue, those sensitive to acids are located on the sides of the tongue and those stimulated by the bitter taste are located towards the back of the tongue and in the epiglottis area. Taste may be generated by substances which touch the taste buds through the blood; thus, histamine injected intravenously causes a metallic taste, glucin a sweet taste, whereas jaundice may trigger a bitter taste due to the big concentration of gallbladder constituents in the blood.
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Nakamura, Tatsufumi, Naoki Matsuyama, Masato Kirino, Masanori Kasai, Sadao Kiyohara und Takanori Ikenaga. „Distribution, Innervation, and Cellular Organization of Taste Buds in the Sea Catfish, Plotosus japonicus“. Brain, Behavior and Evolution 89, Nr. 3 (2017): 209–18. http://dx.doi.org/10.1159/000471758.

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The gustatory system of the sea catfish Plotosus japonicus, like that of other catfishes, is highly developed. To clarify the details of the morphology of the peripheral gustatory system of Plotosus, we used whole-mount immunohistochemistry to investigate the distribution and innervation of the taste buds within multiple organs including the barbels, oropharyngeal cavity, fins (pectoral, dorsal, and caudal), and trunk. Labeled taste buds could be observed in all the organs examined. The density of the taste buds was higher along the leading edges of the barbels and fins; this likely increases the chance of detecting food. In all the fins, the taste buds were distributed in linear arrays parallel to the fin rays. Labeling of nerve fibers by anti-acetylated tubulin antibody showed that the taste buds within each sensory field are innervated in different ways. In the barbels, large nerve bundles run along the length of the organ, with fascicles branching off to innervate polygonally organized groups of taste buds. In the fins, nerve bundles run along the axis of fin rays to innervate taste buds lying in a line. In each case, small fascicles of fibers branch from large bundles and terminate within the basal portions of the taste buds. Serotonin immunohistochemistry demonstrated that most of the taste buds in all the organs examined contained disk-shaped serotonin-immunopositive cells in their basal region. This indicates a similar organization of the taste buds, in terms of the existence of serotonin-immunopositive basal cells, across the different sensory fields in this species.
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Dissertationen zum Thema "Taste buds"

1

Clapp, Tod R. „Characterization of IP₃ receptors in bitter taste transduction“. Access citation, abstract and download form; downloadable file 3.78 Mb, 2004. http://wwwlib.umi.com/dissertations/fullcit/3131664.

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Crum, Barney. „Studies of cholecystokinin messenger RNA in rat lingual epithelium“. Virtual Press, 1999. http://liblink.bsu.edu/uhtbin/catkey/1164851.

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Cholecystokinin (CCK) is - a multifunctional peptide hormone that is widely distributedthroughout the body. Initially discovered as a gut hormone, CCK is important in integrating many digestive functions. In the nervous system cholecystokinin functions as a neurotransmitter or neuromodulator. It is also considered by many to be a naturally occurring satiety factor, important for the termination of a meal. Recently, our lab has identified the presence of CCK-like immunoreactivity in taste receptor cells of Sprague-Dawley rats. Preliminary in situ hybridization experiments appeared to demonstrate that the mRNA for cholecystokinin may also be expressed in the lingual epithelium and the taste cells of the circumvallate and foliate papillae of the rat tongue. To provide confirrnatory evidence for the presence of CCK in taste epithelium and to investigate its role in taste receptor cells, we further examined the expression of cholecystokinin mRNA in rat lingual epithelium using Northern blot analysis and RT-PCR. Northern analysis proved to be difficult using standard non-radiographic techniques and small oligonucleotide (35 bp) probes. Generating a 535 by radio-labeled probe with random primed labeling, Northern analysis demonstrated positive bands in control tissue (cerebral cortex and duodenum) but failed to demonstrate binding to lingual tissue. Since expression of CCK mRNA in taste cells could be below the level of detection of Northern analysis, the more sensitive technique of RT-PCR was employed. Similar results were obtained with RT-PCR PCR products were observed in cortical and duodenal tissues, but not in gustatory tissue. Therefore immunocytochemical and in situ hybridization results appear to be in conflict with those obtained with Northern and RT-PCR techniques. There remain many caveats in the collective interpretation of these results and further experimentation, particularly with probes designed to hybridize with differing regions of the CCK gene, will be required to more fully understand the putative presence and processing the CCK mRNA in taste receptor cells.
Department of Biology
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Jaber, Fadi Luc. „The Physiological Role of Serotonergic Transmission in Adult Rat Taste Buds“. The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1357250524.

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Levin, Milton Jay. „Gross and Microscopic Observations on the Lingual Structure of the West Indian Manatee (Trichechus manatus latirostris)“. Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/9765.

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The West Indian manatee tongue was examined macroscopically, light microscopically, and electron microscopically (scanning and transmission). The tongue was slender, muscular, and firmly fixed in the oral cavity. Only the cranial tip was free and mobile. Numerous filiform papillae were distributed over the dorsal surface of the rostral lingual region. Caudal to the filiform papillae, multiple raised, round papillae were distributed over the majority of the dorsum. Fungiform papillae were restricted to the lateral margins of the tongue. Caudally, the dorsal and lateral regions showed numerous open fossae and pits. Microscopic examination showed the majority of the lingual dorsum to be covered with a thick stratified squamous epithelium. The caudal dorsal and lateral open pits led to well-developed mucous salivary glands. Foliate papillae, located on the caudal region of the tongue, contained taste buds embedded in the epidermis. Glands within the foliate papillae were mostly mucous, though some seromucous glands were evident. Throughout the tongue, striated muscle was abundant below the epidermis. Blood vessels, lymph channels, and nerve fibers were freely distributed throughout the intermuscular stroma. Nerve fibers reacted positively with neuron specific enolase antibody throughout the lingual structure, including nerve bundles, muscle bundles, glands, and taste buds. Electron microscopy revealed cytoplasmic vacuoles juxtaposed to the nucleus in the stratum spinosum of the foliate papillary region.
Master of Science
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Cao, Yu. „Morphological and functional characterization of the neurotransmitter GABA in adult rat taste buds“. Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1141853118.

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Scott, Lisa. „In vitro and in vivo studies on the developing trigeminal and chorda tympani nerves“. Thesis, University of Sheffield, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311809.

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Segovia, Carolina. „An anatomical study of the development of the sense of taste /“. View thesis View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030505.141416/index.html.

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Thesis (M.Sc.) (Honours) -- University of Western Sydney, Hawkesbury, 2001.
A thesis submitted in fulfilment of the requirements for the degree of Masters of Science (Honours) in the Centre for Advance [sic.] Food Research, University of Western Sydney, Hawkesbury Campus, July 2001. Bibliography : leaves 98-110.
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Moore, Preston D. „Mosaic Analysis with Double Markers (MADM) as a Method to Map Cell Fates in Adult Mouse Taste Buds“. Digital Commons @ East Tennessee State University, 2010. https://dc.etsu.edu/etd/1764.

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Taste buds are chemosensory endorgans embedded in the oral epithelium composed of cells that undergo continuous replacement. Mature taste cells live on average 10-14 days and are replaced by new cells when they die. However, the mechanism by which taste cells are produced and integrated into the taste bud as mature taste cells remains unknown. Previous studies approached this issue from either cell cycle gene expression properties or lineage tracing of precursor cells. In our study, we apply a new fate mapping technique that combines these two ideas. This technique, Mosaic Analysis with Double Markers, allows for simultaneous gene knockout and subsequent tracking of single cells. This allows us to study the potency of precursor cells supplying the taste bud while analyzing how gene function regulates the maturation pathway these taste cells take. The following experiments illustrate the initial phase of this investigation.
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Segovia, Carolina. „An anatomical study of the development of the sense of taste“. Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/111.

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The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher sensitivity than adults, were examined using a videomicrosocpy technique and the number and diameter of taste pores were measured. Children were found to have a greater density of taste pores, however the number of taste pores per papilla were similar in children and adults. It was found to be likely that the greater sensitivity of localised areas on the children's tongue is due to a greater taste pore density. The reduced sensitivity reported using whole mouth stimulation may be due to a reduced capacity to assimilate taste input from the whole mouth or due to different relative contributions to whole-mouth taste from the various receptive fields in the mouth.
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Segovia, Carolina, of Western Sydney Hawkesbury University, of Science Technology and Environment College und of Science Food and Horticulture School. „An anatomical study of the development of the sense of taste“. THESIS_CSTE_SFH_Segovia_C.xml, 2001. http://handle.uws.edu.au:8081/1959.7/111.

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The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher sensitivity than adults, were examined using a videomicrosocpy technique and the number and diameter of taste pores were measured. Children were found to have a greater density of taste pores, however the number of taste pores per papilla were similar in children and adults. It was found to be likely that the greater sensitivity of localised areas on the children's tongue is due to a greater taste pore density. The reduced sensitivity reported using whole mouth stimulation may be due to a reduced capacity to assimilate taste input from the whole mouth or due to different relative contributions to whole-mouth taste from the various receptive fields in the mouth.
Master of Science (Hons)
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Bücher zum Thema "Taste buds"

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Winslow, Jean. Taste buds. [Hartford, NC]: Winslow, Wolverton, Kornegay, 1985.

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Rissman, Rebecca. Tasting. Chicago, Ill: Heinemann Library, 2010.

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Marsico, Katie. Step-by-step experiments with taste and digestion. Mankato, MN: The Child's World, 2012.

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McIntyre, Morris Hargreaves. Taste buds: How to cultivate the art market : executive summary. London: Arts Council England, 2003.

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McIntyre, Morris Hargreaves. Taste buds: How to cultivate the art market : executive summary. London: Arts Council England, 2004.

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Barbara, Selley, und Younker Katherine E, Hrsg. Sweet!: Delight your taste buds without blowing your blood sugar. Emmaus, Pa: Rodale, 2008.

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Magee, Elaine. Taste vs. fat: How to save money, time and your taste buds by knowing which brand-name products rate the highest on taste and nutrition. Minneapolis, MN: Chronimed Publishing, 1997.

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Fresquez, Diane M. The taste of molecules: Revealing the secrets of flavor. New York: The Feminist Press, 2012.

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Rissman, Rebecca. Tasting. Chicago, Ill: Heinemann Library, 2010.

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Belinda, Avalon Vinella. Taste-Buds. Blurb, 2018.

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Buchteile zum Thema "Taste buds"

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Roper, Stephen D., Robin F. Krimm und Bernd Fritzsch. „Taste Buds Explained“. In Evolution of Neurosensory Cells and Systems, 111–34. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003092810-5.

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Bankovska, Agnese. „Representing Translocal Taste Buds“. In Migration and Families in East and North Europe, 119–41. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003242482-11.

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Oakley, Bruce, Anne Lawton, Lianna Wong und Chunxiao Zhang. „Keratin Polypeptides and Taste Buds“. In Olfaction and Taste XI, 16–19. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_5.

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Kanazawa, Hiroaki, Sumio Yoshie und Tsuneo Fujita. „Ultrastructure of Canine Circumvallate Taste Buds“. In Olfaction and Taste XI, 25. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_11.

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Kinnamon, John C., Martha M. McPheeters und Sue C. Kinnamon. „Structure/Function Correlates in Taste Buds“. In Olfaction and Taste XI, 9–12. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_3.

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Takeda, Masako, Yuko Suzuki, Nobuko Obara und Yasuko Nagai. „Lamellar Bodies of Mouse Taste Buds“. In Olfaction and Taste XI, 22. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_8.

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Spielman, Andrew I., Steven DeMyer, Gloria Turner und Joseph G. Brand. „Immunohistochemical Localization of G-Proteins in Mouse Taste Buds“. In Olfaction and Taste XI, 82. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_30.

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Berkhoudt, H. „Avian Taste Buds: Topography, Structure and Function“. In Chemical Signals in Vertebrates 6, 15–20. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4757-9655-1_3.

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Witt, Martin, und Klaus Reutter. „Anatomy of the Tongue and Taste Buds“. In Handbook of Olfaction and Gustation, 637–64. Hoboken, NJ, USA: John Wiley & Sons, Inc, 2015. http://dx.doi.org/10.1002/9781118971758.ch29.

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Chaudhari, N., C. Lamp, H. Yang, A. Porter, M. Minyard und S. Roper. „The Molecular Biology of Glutamate Receptors in Rat Taste Buds“. In Olfaction and Taste XI, 382–83. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_154.

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Konferenzberichte zum Thema "Taste buds"

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Finger, Thomas, und Brigit High. „Absence of P2X2 purinergic receptors in human taste bud innervation“. In ERS International Congress 2020 abstracts. European Respiratory Society, 2020. http://dx.doi.org/10.1183/13993003.congress-2020.2575.

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Sarıışık, Mehmet, und Nazlı Kardeş. „An Investigation on the Relationship between Gastronomy Flows and Colors“. In International Conference on Eurasian Economies. Eurasian Economists Association, 2019. http://dx.doi.org/10.36880/c11.02344.

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Considering that the color-rich foods evoke health-freshness and the importance of healthy eating understanding is taken into consideration today, the adoption of the colorful as the gastronomy flow, the interest in the flow to meet the need for prestige and status in the hierarchy of needs, and the current consumed by the social environment. they tend to share. What is the best consumption for man as a result of the study? When the question is approached with the understanding of image the best consumption for the people who enjoy the most, it is seen that it is possible to enjoy the taste of the human as well as the taste of the food. The aim of the study, which is based on the recent gastronomy movements, is the role of colors in the formation of gastronomy currents. to answer the question. For this purpose, many foreign researches have been examined in detail and social media shares related to gastronomy trends which are the research scope are examined. As a result of the study, it is revealed that the colors have an effect on the determination of gastronomy currents and that the colored food attracts more consumers and creates more fashion perception, and that the person who buys a fashionable product tends to share the fashion with the idea that it seems more prestigious and more statistical.
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Xu, Zhiwu, Dongxiao Fan und Shengchao Qin. „State-Taint Analysis for Detecting Resource Bugs“. In 2016 10th International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2016. http://dx.doi.org/10.1109/tase.2016.17.

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Wang, Yi, Zhoujun Li und Tao Guo. „Program Slicing Stored XSS Bugs in Web Application“. In 2011 IEEE 5th International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2011. http://dx.doi.org/10.1109/tase.2011.43.

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Berichte der Organisationen zum Thema "Taste buds"

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Flaishman, Moshe, Herb Aldwinckle, Shulamit Manulis und Mickael Malnoy. Efficient screening of antibacterial genes by juvenile phase free technology for developing resistance to fire blight in pear and apple trees. United States Department of Agriculture, Dezember 2008. http://dx.doi.org/10.32747/2008.7613881.bard.

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Objectives: The original objectives of this project were to: Produce juvenile-free pear and apple plants and examine their sensitivity to E. amylovora; Design novel vectors, for antibacterial proteins and promoters expression, combined with the antisense TFL1 gene, and transformation of Spadona pear in Israel and Galaxy apple in USA. The original objectives were revised from the development of novel vectors with antibacterial proteins combined with the TFL-1 due to the inefficiency of alternative markes initially evaluated in pear, phoshomannose-isomerase and 2-deoxyglucose-6-phosphate phosphatase and the lack of development of double selection system. The objectives of project were revised to focus primarily on the development additional juvenile free systems by the use of another pear variety and manipulation of the FT gene under the control of several promoters. Based on the results creation of fire blight resistance pear variety was developed by the use of the juvenile free transgenic plant. Background: Young tree seedlings are unable to initiate reproductive organs and require a long period of shoot maturation, known as juvenile phase. In pear, juvenile period can last 5-7 years and it causes a major delay in breeding programs. We isolated the TFL1 gene from Spadona pear (PcTFL1-1) and produced transgenic ‘Spadona’ trees silencing the PcTFL1 gene using a RNAi approach. Transgenic tissue culture ‘Spadona’ pear flowered in vitro. As expected, the expression of the endogenous PcTFL1 was suppressed in the transgenic line that showed precocious flowering. Transgenic plants were successfully rooted in the greenhouse and most of the plants flowered after only 4-8 months, whereas the non-transformed control plants have flowered only after 5-6 years of development. Major achievements: Prior to flower induction, transgenic TFL1-RNAi ‘Spadona’ plants developed a few branches and leaves. Flower production in the small trees suppressed the development of the vegetative branches, thus resulting in compact flowering trees. Flowering was initiated in terminal buds, as described for the Arabidopsis tfl1 mutant. Propagation of the transgenic TFL1-RNAi ‘Spadona’ was performed by bud grafting on 'Betulifolia' rootstock and resulted in compact flowering trees. The transgenic flowering grafted plants were grown in the greenhouse under a long photoperiod for one year, and flowered continuously. Pollination of the transgenic flowers with ‘Costia‘ pear pollen generated fruits of regular shape with fertile F1 seeds. The F1 transgenic seedling grown in the greenhouse formed shoots and produced terminal flowers only five months after germination. In addition, grafted F1 transgenic buds flower and fruit continuously, generating hybrid fruits with regular shape, color and taste. Several pear varieties were pollinated with the transgenic TFL1-RNAi ‘Spadona’ pollen including `Herald Harw` that was reported to have resistance to fire blight diseases. The F-1 hybrid seedlings currently grow in our greenhouse. We conclude that the juvenile-free transgenic ‘Spadona’ pear enables the development of a fast breeding method in pear that will enable us to generate a resistance pear to fire blight. Implications: The research supported by this grant has demonstrated the use of transgenic juvenile free technology in pear. The use of the juvenile free technology for enhancement of conventional breeding in fruit tree will serve to enhance fast breeding systems in pear and another fruit trees.
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