Chinese scientists create gene-edited tomato with popcorn aroma
In Zhejiang Province, Chinese researchers have developed a tomato that emits the aroma of buttery popcorn through gene editing. Their work was published in January in the Journal of Integrative Agriculture. This breakthrough is significant as China produces over 70 million tonnes of tomatoes annually, accounting for more than a third of the global output.
Source scmp
The scientists "turned off" two genes that suppress the production of the aromatic compound 2-acetyl-1-pyrroline, a technique previously applied successfully to rice, maize, and soybeans. As a result, the tomatoes began to emit a scent reminiscent of premium aromatic rice varieties, characterized by a buttery popcorn smell.
Researchers noted that they enhanced the flavor without compromising yield: the new plants showed no changes in flowering time, height, or fruit weight. This development could pave the way for tastier tomato varieties to enter the mass market.
