Edits allow sweeter tomatoes
Print
Chinese scientists have made tomatoes sweeter, but not smaller.
A research breakthrough has shown that tomatoes can be genetically modified to be sweeter while retaining their size and yield.
Scientists achieved this by editing specific genes responsible for sugar regulation in the fruit, as detailed in a recent study published in Nature.
The study led by Sanwen Huang and his team focused on two key genes, SlCDPK27 and SlCDPK26.
These genes produce proteins that suppress sugar production by degrading a sucrose-producing enzyme.
Using CRISPR technology to disable these genes, the researchers observed a 30 per cent increase in glucose and fructose levels in tomatoes, enhancing their sweetness.
The modification did not affect the size or weight of the tomatoes, addressing a long-standing challenge in tomato breeding. However, a side effect was fewer and lighter seeds in the altered tomatoes.
The researchers noted that seed germination and health were minimally impacted, a significant factor for agricultural viability.
Higher sugar content in tomatoes aligns with consumer preferences and adds economic value, especially for the processing industry.
Tomato breeding has historically prioritised size, often at the expense of flavour. The new advancement could lead to sweeter varieties without compromising yield, making the modification attractive to both producers and consumers.
Additionally, the genetic mechanisms identified are present in other plant species, suggesting potential applications for crops like fruits and vegetables where sweetness is a desirable trait.
