Horticultural Sciences Department

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Dr. Harry J. Klee

Office:Building 885
For more information, visit Dr. Klee's website. 

Eminent Scholar and Professor

Areas of Research

  • Genetics and biochemistry of flavor
  • Tomato fruit development

Educational Background

  • 1974 B.S.   Psychology, University of Massachusetts, Amherst
  • 1980 Ph.D. Biochemistry, University of Massachusetts, Amherst

Teaching Responsibilities

Program Personnel 

  • Denise Tieman, Research Assistant Professor
  • Mark Taylor
  • Dawn Bies

Selected Publications 

  • Shah D, Horsch R, Klee H, Kishore G. Tumer N, Hironaka C, Sanders P, Gasser C, Aykent S, Siegal N, Rogers S, Fraley R. 1986. Transfer of a chimeric gene encoding EPSP synthase to plant cells confers resistance to the herbicide glyphosate. Science 233: 478-481. 
  • Klee H. Horsch R, Hinchee M, Hein M, Hoffmann N. 1987. The effects of overproduction of two Agrobacterium tumefaciens T-DNA auxin biosynthetic gene products in transgenic petunia plants. Genes and Dev. 1: 86-96. 
  • Romano C. Hein M, Klee H. 1991.  Inactivation of auxin in tobacco transformed with the indoleacetic acid-lysine synthetase gene of Pseudomonas savastanoi.  Genes and Dev. 5:438-446.
  • Klee H, Hayford M, Kretzmer K. Barry G, Kishore G. 1991. Control of ethylene synthesis by expression of a bacterial ACC deaminase in transgenic tomato plants. Plant Cell 3:1187-1193.
  • Lanahan M, Yen H.-C, Giovannoni J, Klee H.  1994. The Never ripe mutation blocks ethylene perception in tomato. Plant Cell, 6:521-530.
  • Wilkinson J, Lanahan M, Yen H.-C, Giovannoni J, Klee H. 1995. An ethylene-inducible component of signal transduction encoded by Never ripe. Science 270:1807-1809.
  • Booker J, Auldridge M, Wills, S, McCarty D, Klee H, Leyser O. 2004. MAX3/CCD7 is a carotenoid cleavage dioxygenase required for synthesis of a novel plant signaling molecule. Current Biol. 14: 1232-1238.
  • Goff SA, Klee HJ. 2006. Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value? Science 311: 815-819.
  • Tieman D, Taylor M, Schauer N, Fernie AR, Hanson AD, Klee HJ. 2006. Aromatic amino acid decarboxylases participate in the synthesis of the flavor and aroma volatiles 2-phenylethanol and 2-phenylacetaldehyde in tomato fruits. Proc. Nat. Acad. Sci. USA. 103:8287-8292.
  • Tieman DM, McIntyre L, Blandon-Ubeda A, Bies D, Odabasi A, Rodriguez G, van der Knaap E, Taylor M, Goulet C, Mageroy MH, Snyder D, Colquoun T, Moskowitz H, Sims C, Clark D, Bartoshuk L, Klee H. 2012. The chemical interactions underlying tomato flavor preferences. Current Biology 22:1-5.
  • Zhang B, Tieman DM, Chen J, Xu Y, Chen K, Fei Z, Giovannoni J, Klee HJ. (2016) Loss of tomato flavor quality during chilling is associated with reduced expression of volatile biosynthetic genes and a transient alteration in DNA methylation. Proc. Natl. Acad. Sci USA, 113: 12580-12585.
  • Tieman D, Zhu G, Resende M, Lin T, Nguyen C, Bies D, Rambla JL, Ortiz Beltran K, Taylor M, Zhang B, Ikeda H, Liu Z, Fisher J, Zemach I, Monforte A, Zamir D, Granell A, Kirst M, Huang S, Klee H. (2017) A chemical genetic roadmap to improved tomato flavor. Science, 355: 391-394
  • Zhu G, Wang S, Huang Z, Zhang S, Liao Q, Zhang C, Lin T, Qin M, Peng M, Yang C, Cao X, Han X, Wang X, van der Knaap E, Zhang Z, Xia Cui X, Klee H, Fernie A, Luo J, Huang S. (2018) Rewiring of the fruit metabolome in tomato breeding. Cell, 172, 249–261
  • Klee H, Tieman D. (2018) The genetics of fruit flavor preferences. Nature Reviews Genetics. doi:10.1038/s41576-018-0002-5