What's happened
Chinese researchers have identified two genes that can enhance the sweetness of tomatoes without compromising their size or yield. Using CRISPR technology, they increased sugar content by up to 30%, potentially addressing consumer preferences for sweeter produce. The findings were published in the journal Nature on November 13, 2024.
Why it matters
What the papers say
According to The Guardian, researchers led by Prof. Sanwen Huang have identified two genes that inhibit sugar production in tomatoes, allowing for sweeter varieties without compromising size. The Independent highlights that the gene-editing tool CRISPR was used to enhance sugar levels by up to 30%, while maintaining yield. Both sources emphasize the potential for these gene-edited tomatoes to meet consumer demands for sweetness, with The Guardian noting that they could appear in supermarkets within three to five years, pending regulatory approval.
How we got here
Tomatoes have been bred for size and yield, often at the expense of sweetness. Recent research has focused on understanding the genetic factors that influence sugar accumulation in tomatoes, leading to the discovery of two key genes.
More on these topics
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Nature is a British weekly scientific journal founded and based in London, England. As a multidisciplinary publication, Nature features peer-reviewed research from a variety of academic disciplines, mainly in science and technology.
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The tomato is the edible, often red berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America.
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CRISPR is a family of DNA sequences found in the genomes of prokaryotic organisms such as bacteria and archaea. These sequences are derived from DNA fragments of bacteriophages that had previously infected the prokaryote.