Finding a Way to Extend Tomato Shelf-Life
Date: 1.3.2011
Scientists are working to extend the shelf life of tomatoes. The research also may lead to tomatoes that taste better and are more nutritious.
The researchers wanted to see if they could increase levels of polyamines in tomatoes, and what the effects would be of any increases. They introduced a polyamine-producing yeast gene, known as spermidine synthase, into tomato plants to increase the production of a higher polyamine spermidine that is believed to modulate the plant ripening process.
The results, published in The Plant Journal, showed that introducing the gene not only increased spermidine levels and vegetative growth, but extended the tomato's post-harvest shelf life. Shriveling was delayed by up to three weeks, and there was a slower rate of decay caused by diseases. The tomatoes also had higher levels of lycopene. The study also shows for the first time that spermidine has its own effects independent of other polyamines, extending shelf life and increasing growth.
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