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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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 languageEnglish
Pages (from-to)950–952
Number of pages3
JournalNature biotechnology
Publication statusPublished - 25 Jul 2016

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