Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway.
We have modified the flavor and aroma of tomatoes by expressing the Ocimum basilicum geraniol synthase gene under the control of the tomato ripening-specific polygalacturonase promoter. A majority of untrained taste panelists preferred the transgenic fruits over controls. Monoterpene accumulation was at the expense of reduced lycopene accumulation. Similar approaches may be applicable for carotenoid-accumulating fruits and flowers of other species.
Davidovich-Rikanati
Rachel
R
Department of Vegetable Crops, Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay, 30095 Israel.
Sitrit
Yaron
Y
Tadmor
Yaakov
Y
Iijima
Yoko
Y
Bilenko
Natalya
N
Bar
Einat
E
Carmona
Bentsi
B
Fallik
Elazar
E
Dudai
Nativ
N
Simon
James E
JE
Pichersky
Eran
E
Lewinsohn
Efraim
E
D019757:Carbon-Oxygen Lyases / Q000235:genetics*; D024861:Genetic Enhancement / Q000379:methods*; D018551:Solanum lycopersicum / Q000145:classification* / Q000502:physiology*; D030821:Plants, Genetically Modified / Q000145:classification* / Q000378:metabolism; D018087:Plastids / Q000502:physiology; D015398:Signal Transduction / Q000502:physiology; D013649:Taste; D013729:Terpenes / Q000378:metabolism*
D013729:Terpenes; D019757:Carbon-Oxygen Lyases