Chinese scientists have successfully enhanced the sweetness of tomatoes by removing two genes that regulate sugar content, resulting in a 30% increase in glucose and fructose levels. This modification was achieved without compromising the weight and yield of the tomatoes. The researchers believe that this breakthrough could lead to the availability of sweeter tomatoes in the market in the near future.
The study, published in the journal Nature, highlights the importance of higher sugar levels in tomatoes, both for consumer preference and economic value. By increasing the sugar content in tomatoes used for processing into products like tomato sauce, the amount of fresh tomatoes required can be reduced significantly.
Traditionally, tomatoes have been bred for larger size, leading to a decrease in sweetness. However, through genome editing, the researchers were able to overcome this challenge and create sweeter tomatoes in large-fruited cultivars without compromising size or yield. The team conducted taste tests with volunteers in Shenzhen and Beijing, confirming that the modified tomatoes were indeed sweeter.
Lead author Zhang Jinzhe mentioned that a patent has been filed for the two genes used in the study to improve fruit sugar content. The researchers are now looking to apply this gene-editing technique to different tomato varieties, especially those that are already in commercial production. They aim to assess the effectiveness of the modification on disease-resistant, durable, and longer-lasting tomatoes available in the market.
Overall, this research opens up new possibilities for improving the sweetness of tomatoes without sacrificing other desirable traits. It showcases the potential of genetic modification in enhancing the flavor and quality of produce for both consumers and producers in the agricultural industry. Stay tuned for sweeter tomatoes hitting the shelves soon!
