Transgenic Tomatoes Last Longer

Researchers have extended the shelf life of tomatoes by 30 days by suppressing enzymes that promote ripening.

The scientists identified two enzymes that accumulate in tomatoes at critical stages during the fruit’s ripening and which promote excessive softening that accounts for as much as 40 percent of post-harvest fruit loss. They used genetic engineering to "silence" the enzymes, making tomatoes twice as firm.

The work, led by National Institute of Plant Genome Research in India, is detailed this week in the Proceedings of the National Academy of Sciences.

The transgenic tomato plants grew normally and produced typical amounts of vegetation and fruit, which matured at the typical rate, according to a summary provided by the journal. Manipulating the enzymes that alter the speed and duration of ripening may help enhance the shelf life of tomatoes and, potentially, other fruit, the researchers said. More from Reuters.

• Are Tomatoes Fruit?