作者
Selman Uluisik, Natalie H Chapman, Rebecca Smith, Mervin Poole, Gary Adams, Richard B Gillis, Tabot MD Besong, Judith Sheldon, Suzy Stiegelmeyer, Laura Perez, Nurul Samsulrizal, Duoduo Wang, Ian D Fisk, Ni Yang, Charles Baxter, Daniel Rickett, Rupert Fray, Barbara Blanco-Ulate, Ann LT Powell, Stephen E Harding, Jim Craigon, Jocelyn KC Rose, Eric A Fich, Li Sun, David S Domozych, Paul D Fraser, Gregory A Tucker, Don Grierson, Graham B Seymour
发表日期
2016/9
期刊
Nature biotechnology
卷号
34
期号
9
页码范围
950-952
出版商
Nature Publishing Group US
简介
Controlling the rate of softening to extend shelf life was a key target for researchers engineering genetically modified (GM) tomatoes in the 1990s, but only modest improvements were achieved. Hybrids grown nowadays contain 'non-ripening mutations' that slow ripening and improve shelf life, but adversely affect flavor and color. We report substantial, targeted control of tomato softening, without affecting other aspects of ripening, by silencing a gene encoding a pectate lyase.
学术搜索中的文章
S Uluisik, NH Chapman, R Smith, M Poole, G Adams… - Nature biotechnology, 2016