Team:UNITN-Trento/Project/Methyl Salicylate

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 		<span class="tn-title">Results - Methyl Salicylate </span>
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-			It was difficult to find a volatile molecule that could be enzymatically produced by a bacterium and also demonstrated to be an efficient ripening inhbitor. There were not many candidates to choose from and after a long search we chose methyl salicylate (MeSA). Previous publications suggested that MeSA could inhibit the ripening of either kiwifruit and tomatoes, at a concentration of  0.5 mM
+			It was difficult to find a volatile molecule that could be enzymatically produced by a bacterium and also demonstrated to be an efficient ripening inhbitor. There were not many candidates to choose from and after a long search we chose methyl salicylate (MeSA). Previous publications suggested that MeSA could inhibit the ripening of either kiwifruit and tomatoes, at a concentration of  0.5 mM  <span class="tn-ref"> (The dual effects of methyl salicylate on ripening and expression of ethylene biosynthetic genes in tomato fruit. Ding, C. and Wang, Y. 164, 2003, Plant Science, pp. 589-596.) (Aghdam, M., et al. Methyl Salicylate Affects the Quality of Hayward Kiwifruits during. Journal of Agricultural Science. June 2011, Vol. 3, 2, pp. 149-156.) </span)
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 			Fortunately many of the needed parts were already available because of the work of the <a href="http://openwetware.org/wiki/IGEM:MIT/2006/Blurb">MIT iGEM 2006 team (<i>Eau de Coli</i>)</a>.
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