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 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.

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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.

Item Type: Article
Additional Information: A correction was made to this article on the 11 October 2016, see here:
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
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Page Range: 950-952
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 16 Dec 2022 12:10
Last Modified: 12 Oct 2023 08:32

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