Researchers at National Institute of Plant Genome Research in New Delhi have developed tomatoes genetically modified to stay fresh for 30 days longer. Dr. Asis Datta and colleagues found a way to keep tomatoes firm for 45 days, when usually they would start to go soft after 15, reports the Scotsman. Boffins believe the breakthrough could apply to other fruit - including bananas, mangoes and papaya. The researchers made the breakthrough after identifying chemicals that make tomatoes go soft. By suppressing two enzymes, known as A-Man and B-Hex, which accumulate at critical stages during ripening, the researchers were able to extend shelf-life by a month. The findings are published in Proceedings of the National Academy of Sciences. Dr. Datta said, “Overall the results demonstrate a substantial improvement in fruit shelf-life.” He emphasized that there were no “ill effects”. “In conclusion the engineering of plants provides a strategy for crop improvement that can be extended to other important fruit crops,” he aid. Asis Datta.
Source: http://beta.thehindu.com/sci-tech/agriculture/article99368.ece
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