title: Open field trial of genetically modified parthenocarpic tomato: seedlessness and fruit quality.
abstract: BACKGROUND
  Parthenocarpic tomato lines transgenic for the DefH9-RI-iaaM gene have been cultivated under open field conditions to address some aspects of the equivalence of genetically modified (GM) fruit in comparison to controls (non-GM).
  
  
  RESULTS
  Under open field cultivation conditions, two tomato lines (UC 82) transgenic for the DefH9-RI-iaaM gene produced parthenocarpic fruits. DefH9-RI-iaaM fruits were either seedless or contained very few seeds. GM fruit quality, with the exception of a higher beta-carotene level, did not show any difference, neither technological (colour, firmness, dry matter, degrees Brix, pH) nor chemical (titratable acidity, organic acids, lycopene, tomatine, total polyphenols and antioxidant capacity - TEAC), when compared to that of fruits from control line. Highly significant differences in quality traits exist between the tomato F1 commercial hybrid Allflesh and the three UC 82 genotypes tested, regardless of whether or not they are GM. Total yield per plant did not differ between GM and parental line UC 82. Fruit number was increased in GM lines, and GM fruit weight was decreased.
  
  
  CONCLUSIONS
  The use in the diet of fruits from a new line or variety introduces much greater changes than the consumption of GM fruits in comparison to its genetic background. Parthenocarpic fruits, produced under open field conditions, contained 10-fold less seeds than control fruits. Thus parthenocarpy caused by DefH9-RI-iaaM gene represents also a tool for mitigating GM seeds dispersal in the environment.
authors.affiliation: CRA-Istituto Sperimentale per L'Orticoltura Sezione di Montanaso Lombardo, Italy. pinuzzu.rotino@virgilio.it
authors.forename: Giuseppe Leonardo
authors.initials: GL
authors.lastname: Rotino
authors.forename: Nazareno
authors.initials: N
authors.lastname: Acciarri
authors.forename: Emidio
authors.initials: E
authors.lastname: Sabatini
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Mennella
authors.forename: Roberto
authors.initials: R
authors.lastname: Lo Scalzo
authors.forename: Andrea
authors.initials: A
authors.lastname: Maestrelli
authors.forename: Barbara
authors.initials: B
authors.lastname: Molesini
authors.forename: Tiziana
authors.initials: T
authors.lastname: Pandolfini
authors.forename: Jessica
authors.initials: J
authors.lastname: Scalzo
authors.forename: Bruno
authors.initials: B
authors.lastname: Mezzetti
authors.forename: Angelo
authors.initials: A
authors.lastname: Spena
mesh_terms: D005504:Food Analysis; D005638:Fruit / Q000145:classification / Q000502:physiology*; D024861:Genetic Enhancement / Q000379:methods*; D018551:Solanum lycopersicum / Q000145:classification / Q000502:physiology*; D030821:Plants, Genetically Modified / Q000145:classification / Q000502:physiology*; D012639:Seeds / Q000145:classification / Q000502:physiology*