title: The history of tomato: from domestication to biopharming.
abstract: Imported from the Andean region to Europe in the 16th century, today tomato is widespread throughout the world and represents the most economically important vegetable crop worldwide. Tomato is not only traded in the fresh market but is also used in the processing industry in soups, as paste, concentrate, juice, and ketchup. It is an incredible source of important nutrients such as lycopene, β-carotene and vitamin C, which all have positive impacts on human health. Its production and consumption is increasing with population growth. In this review, we report how tomato was already domesticated by the ancient Incan and Aztec civilizations, and how it came to Europe, where its breeding history started. The development of genetic, molecular biology and plant biotechnology have opened the doors towards the modern genetic engineering of tomato. The different goals of tomato genetic engineering are presented, as well as examples of successfully engineered tomatoes in terms of resistance to biotic and abiotic stresses, and fruit quality. The development of GM tomato for biopharming is also described.
authors.affiliation: Department of Molecular Biology, Center of the Region Haná for Biotechnological Research, Palacký University, Šlechtitelů 11, 783 71 Olomouc, Czech Republic. Electronic address: veronique.bergougnoux@upol.cz.
authors.forename: Véronique
authors.initials: V
authors.lastname: Bergougnoux
mesh_terms: D001709:Biotechnology; D018556:Crops, Agricultural; D005638:Fruit; D005818:Genetic Engineering; D049669:History, 16th Century; D049671:History, 18th Century; D049672:History, 19th Century; D049673:History, 20th Century; D049674:History, 21st Century; D018551:Solanum lycopersicum / Q000266:history*; D030821:Plants, Genetically Modified
keywords: Biopharming; Breeding; Domestication; Genetic engineering; Tomato