The precise mechanisms involved in tomato softening have remained a mystery until now. Research led by Graham Seymour, Professor of Plant Biotechnology in the School of Biosciences at The University of Nottingham, has identified a gene that encodes an enzyme which plays a crucial role in controlling softening of the tomato fruit.
The results, published today, Monday 25 July 2016, in the academic journal Nature Biotechnology, could pave the way for new varieties of better tasting tomatoes with improved postharvest life through conventional plant breeding.
The TomNet study was carried out by Professor Seymour in collaboration with Professor Paul Fraser at Royal Holloway, University of London. It was funded by the Biotechnology and Biological Sciences Research Council (BBSRC) and Syngenta Seeds, a supplier of vegetable seeds to the global market.
Professor Seymour said: “To support the tomato industry and further improve consumer satisfaction with new tomato varieties, a major scientific goal has been to identify genes that allow the targeted control of fruit softening without impacting other aspects of ripening. Such work would permit excellent fruit flavour and colour development, combined with enhanced shelf life.”
Major breakthrough in plant biology and fruit development
In the modern supply chain shelf life is critical. To reduce wastage this is often extended by developing hybrids that are bred to include natural mutations that slow the whole ripening process. But improving shelf life this way can often have a detrimental effect on flavour and colour.
The question of how the tomato fruit disassembles its cell walls and softens during ripening has perplexed researchers for over two decades. This research has found the key to uncoupling softening from the other aspects of fruit quality.
Professor Seymour and his team have identified a gene that encodes a pectate lyase which normally degrades the pectin in the tomato cell walls during ripening.
More information can be found here