Genetic improvement of tomato by targeted control of fruit softening.

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ULUISIK, Selman, CHAPMAN, Natalie H, SMITH, Rebecca, POOLE, Mervin, ADAMS, Gary, GILLIS, Richard B, BESONG, Tabot MD, 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 LT, HARDING, Stephen E, CRAIGON, Jim, ROSE, Jocelyn KC, FICH, Eric A, SUN, Li, DOMOZYCH, David S, FRASER, Paul D, TUCKER, Gregory A, GRIERSON, Don and SEYMOUR, Graham B (2016). Genetic improvement of tomato by targeted control of fruit softening. Nature biotechnology, 34 (9), 950-952. [Article]

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31152:611908

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31152:611908

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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.

More Information

Official URL:

https://www.nature.com/articles/nbt.3602

Additional Information:

A correction was made to this article on the 11 October 2016, see here: https://www.nature.com/articles/nbt1016-1072d

Uncontrolled Keywords:

Plants, Genetically Modified; Lycopersicon esculentum; Fruit; Polysaccharide-Lyases; Genetic Enhancement; Gene Targeting; Gene Silencing; Fruit; Gene Silencing; Gene Targeting; Genetic Enhancement; Lycopersicon esculentum; Plants, Genetically Modified; Polysaccharide-Lyases

Page Range:

950-952

Event Location:

United States

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