Genetic improvement of tomato by targeted control of fruit softening. / Selman, Uluisk; Chapman, Natalie H.; Rebecca, Smith; Poole, Mervin; Gary, Admas; B Richard, Gillis; M D Talbot, Besong; Judith, Sheldon; Susy, Stiegelmeyer; Perez-Fons, Laura; Fraser, Paul; A Gregory, Tuker; Grierson, Donald; Seymour, Graham.

In: Nature biotechnology, Vol. 34, 25.07.2016, p. 950–952.

Research output: Contribution to journalArticle

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  • Uluisk Selman
  • Natalie H. Chapman
  • Smith Rebecca
  • Mervin Poole
  • Admas Gary
  • Gillis B Richard
  • Besong M D Talbot
  • Sheldon Judith
  • Stiegelmeyer Susy
  • Laura Perez-Fons
  • Paul Fraser
  • Tuker A Gregory
  • Donald Grierson
  • Graham Seymour

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 languageEnglish
Pages (from-to)950–952
Number of pages3
JournalNature biotechnology
Volume34
DOIs
Publication statusPublished - 25 Jul 2016
This open access research output is licenced under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

ID: 26794684