Genetic improvement of tomato by targeted control of fruit softening

Selman Uluisik; Natalie H. Chapman; Rebecca Smith; Mervin Poole; Gary Adams; Richard B Gillis; Tabot M D Besong; Judith Sheldon; Suzy Stiegelmeyer; Laura Perez; Nurul Samsulrizal; Duoduo Wang; Ian D Fisk; Ni Yang; Charles Baxter; Daniel Rickett; Rupert  Fray; Barbara Blanco-Ulate; Ann L T  Powell; Stephen E Harding; Jim Craigon; Jocelyn K C Rose; Eric A Fich; Li Sun; David Domozych; Paul Fraser; Gregory A Tucker; Donald Grierson; Graham Seymour

doi:10.1038/nbt.3602

Genetic improvement of tomato by targeted control of fruit softening

Selman Uluisik, Natalie H. Chapman, Rebecca Smith, Mervin Poole, Gary Adams, Richard B Gillis, Tabot M D Besong, Judith Sheldon, Suzy Stiegelmeyer, Laura Perez, Nurul Samsulrizal, Duoduo Wang, Ian D Fisk, Ni Yang, Charles Baxter, Daniel Rickett, Rupert Fray, Barbara Blanco-Ulate, Ann L T Powell, Stephen E HardingJim Craigon, Jocelyn K C Rose, Eric A Fich, Li Sun, David Domozych, Paul Fraser, Gregory A Tucker, Donald Grierson, Graham Seymour

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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.

Original language	English
Pages (from-to)	950–952
Number of pages	3
Journal	Nature biotechnology
Volume	34
DOIs	https://doi.org/10.1038/nbt.3602
Publication status	Published - 25 Jul 2016

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10.1038/nbt.3602

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Cite this

Uluisik, S., Chapman, N. H., Smith, R., Poole, M., Adams, G., Gillis, R. B., Besong, T. M. D., Sheldon, J., Stiegelmeyer, S., Perez, L., Samsulrizal, N., Wang, D., Fisk, I. D., Yang, N., Baxter, C., Rickett, D., Fray, R., Blanco-Ulate, B., Powell, A. L. T., ... Seymour, G. (2016). Genetic improvement of tomato by targeted control of fruit softening. Nature biotechnology, 34, 950–952. https://doi.org/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.",

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Uluisik, S, Chapman, NH, Smith, R, Poole, M, Adams, G, Gillis, RB, Besong, TMD, Sheldon, J, Stiegelmeyer, S, Perez, L, Samsulrizal, N, Wang, D, Fisk, ID, Yang, N, Baxter, C, Rickett, D, Fray, R, Blanco-Ulate, B, Powell, ALT, Harding, SE, Craigon, J, Rose, JKC, Fich, EA, Sun, L, Domozych, D, Fraser, P, Tucker, GA, Grierson, D & Seymour, G 2016, 'Genetic improvement of tomato by targeted control of fruit softening', Nature biotechnology, vol. 34, pp. 950–952. https://doi.org/10.1038/nbt.3602

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T1 - Genetic improvement of tomato by targeted control of fruit softening

AU - Uluisik, Selman

AU - Chapman, Natalie H.

AU - Smith, Rebecca

AU - Poole, Mervin

AU - Adams, Gary

AU - Gillis, Richard B

AU - Besong, Tabot M D

AU - Sheldon, Judith

AU - Stiegelmeyer, Suzy

AU - Perez, Laura

AU - Samsulrizal, Nurul

AU - Wang, Duoduo

AU - Fisk, Ian D

AU - Yang, Ni

AU - Baxter, Charles

AU - Rickett, Daniel

AU - Fray, Rupert

AU - Blanco-Ulate, Barbara

AU - Powell, Ann L T

AU - Harding, Stephen E

AU - Craigon, Jim

AU - Rose, Jocelyn K C

AU - Fich, Eric A

AU - Sun, Li

AU - Domozych, David

AU - Fraser, Paul

AU - Tucker, Gregory A

AU - Grierson, Donald

AU - Seymour, Graham

PY - 2016/7/25

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AB - 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.

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