| Literature DB >> 27454737 |
Selman Uluisik1, Natalie H Chapman1, Rebecca Smith1, Mervin Poole2, Gary Adams1,3, Richard B Gillis1,3, Tabot M D Besong1, Judith Sheldon4, Suzy Stiegelmeyer5, Laura Perez6, Nurul Samsulrizal1, Duoduo Wang1, Ian D Fisk1, Ni Yang1, Charles Baxter4, Daniel Rickett4, Rupert Fray1, Barbara Blanco-Ulate7, Ann L T Powell7, Stephen E Harding1, Jim Craigon1, Jocelyn K C Rose8, Eric A Fich8, Li Sun9, David S Domozych9, Paul D Fraser6, Gregory A Tucker1, Don Grierson1, Graham B Seymour1.
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.Entities:
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Year: 2016 PMID： 27454737 DOI： 10.1038/nbt.3602
Source DB: PubMed Journal: Nat Biotechnol ISSN： 1087-0156 Impact factor: 54.908