Genetic improvement of tomato by targeted control of fruit softening

Uluisik, Selman and Chapman, Natalie H and Smith, Rebecca A. and Poole, Mervin and Adams, Gary and Gillis, Richard B and Besong, Tabot M D and Sheldon, Judith and Stiegelmeyer, Suzy M. and Perez, Laura and Samsulrizal, Nurul Hidayah and Wang, Duoduo and Fisk, Ian D and Yang, Ni and Baxter, Charles J. and Rickett, Daniel and Fray, Rupert and Blanco-Ulate, Barbara and Powell, Ann L T and Harding, Stephen E and Craigon, Jim and Rose, Jocelyn K C and Fich, Eric A and Sun, Li and Domozych, David S and Fraser, Paul D and Tucker, Gregory A and Grierson, Don and Seymour, Graham B (2016) Genetic improvement of tomato by targeted control of fruit softening. Nature Biotechnology, 34 (9). pp. 950-952. ISSN 1087-0156 E-ISSN 1546-1696

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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.

Item Type:	Article (Journal)
Additional Information:	8022/59867
Uncontrolled Keywords:	Genetic improvement; Fuit softening
Subjects:	Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Science > Department of Plant Science
Depositing User:	Dr Nurul Hidayah Samsulrizal
Date Deposited:	08 Dec 2017 19:45
Last Modified:	08 Dec 2017 19:45
URI:	http://irep.iium.edu.my/id/eprint/59867

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