Genetic improvement of tomato by targeted control of fruit softening

Uluisik, Selman and Chapman, Natalie H. and Smith, Rebecca and Poole, Mervin and Adams, Gary and Gillis, Richard B. and Besong, Tabot D. and Sheldon, Judith and Stiegelmeyer, Suzy and Perez, Laura and Samsulrizi, Narul and Wang, Duoduo and Fisk, Ian D. and Yang, Ni and Baxter, Charles 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 . pp. 1-4. ISSN 1546-1696

[img] PDF - Repository staff only until 26 January 2017. - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader
Download (1MB)

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
Keywords: agricultural genetics, molecular engineering in plants
Schools/Departments: University of Nottingham UK Campus > Faculty of Medicine and Health Sciences > School of Health Sciences
University of Nottingham UK Campus > Faculty of Science > School of Biosciences
Identification Number: https://doi.org/10.1038/nbt.3602
Depositing User: Eprints, Support
Date Deposited: 27 Jul 2016 14:18
Last Modified: 20 Sep 2016 14:35
URI: http://eprints.nottingham.ac.uk/id/eprint/35483

Actions (Archive Staff Only)

Edit View Edit View