A group of scientists has found a way to extend the shelf life of tomatoes without adversely affecting flavor or color.
The findings, published in Nature Biotechnology, detail how the scientists silenced pectate lyase, an enzyme that destroys cell walls.
The resulting genetically modified fruit did not “show telltale signs of softening, like pruned skin, 14 days after harvesting,” The Wall Street Journal reported.
A USDA molecular biologist told the publication that it is unlikely these GMO tomatoes will actually make it to market because of costs involved in passing through all the regulations required to sell them. Instead, he predicts that scientists will use the findings from this study as a guide in targeting genes when cross-breeding varieties in order to optimize texture.
Do you know what the most genetically modified crops are? Check out our story to find out.