Genetic improvement of tomato by targeted control of fruit softening. / Uluisik, Selman; Chapman, Natalie H.; Smith, Rebecca; Poole, Mervin; Adams, Gary; Gillis, Richard B; Besong, Tabot M D; Sheldon, Judith; Stiegelmeyer, Suzy; Perez, Laura; Samsulrizal, Nurul; Wang, Duoduo; Fisk, Ian D; Yang, Ni; Baxter, Charles; Rickett, Daniel; Fray, Rupert ; Blanco-Ulate, Barbara; Powell, Ann L T ; Harding, Stephen E; Craigon, Jim; Rose, Jocelyn K C; Fich, Eric A; Sun, Li; Domozych, David; Fraser, Paul; Tucker, Gregory A; Grierson, Donald; Seymour, Graham.
In: Nature biotechnology, Vol. 34, 25.07.2016, p. 950–952.Research output: Contribution to journal › Article › peer-review
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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 | |
| Publication status | Published - 25 Jul 2016 |
This open access research output is licenced under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
ID: 26794684