Genetic improvement of tomato by targeted control of fruit softening

Selman Uluisik, Natalie H Chapman, Rebecca Smith, Mervin Poole, Gary Adams, Richard B Gillis, Tabot M.D. Besong, Judith Sheldon, Suzy Stiegelmeyer, Laura Perez, Nurul Samsulrizal, Duoduo Wang, Ian D Fisk, Ni Yang, Charles Baxter, Daniel Rickett, Rupert Fray, Barbara Blanco-Ulate, Ann L T Powell, Stephen E HardingJim Craigon, Jocelyn K C Rose, Eric A Fich, Li Sun, David S Domozych, Paul D Fraser, Gregory A Tucker, Don Grierson, Graham B Seymour

Research output: Contribution to journalArticlepeer-review

107 Scopus citations

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. © 2016 Nature America, Inc. All rights reserved.
Original languageEnglish (US)
Pages (from-to)950-952
Number of pages3
JournalNature Biotechnology
Volume34
Issue number9
DOIs
StatePublished - Jul 25 2016

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