Genetic improvement of tomato by targeted control of fruit softening.
basic_science · Level V
Where this comes from
- Record sourced from PubMed, PMID 27454737.
- Also identified by DOI 10.1038/nbt.3602.
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Abstract
Controlling the rate of softening to extend shelf life was a key target for researchers engineering genetically modified (GM) tomatoes in the 1990s, but only modest improvements were achieved. Hybrids grown nowadays contain 'non-ripening mutations' that slow ripening and improve shelf life, but adversely affect flavor and color. We report substantial, targeted control of tomato softening, without affecting other aspects of ripening, by silencing a gene encoding a pectate lyase.
Medical subject headings
- Fruit
- Gene Silencing
- Genetic Enhancement
- Solanum lycopersicum
- Plants, Genetically Modified
- Polysaccharide-Lyases