Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway

  title={Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway},
  author={R. Davidovich-Rikanati and Y. Sitrit and Y. Tadmor and Yoko Iijima and N. Bilenko and E. Bar and Bentsi Carmona and E. Fallik and N. Dudai and J. Simon and E. Pichersky and E. Lewinsohn},
  journal={Nature Biotechnology},
  • R. Davidovich-Rikanati, Y. Sitrit, +9 authors E. Lewinsohn
  • Published 2007
  • Biology, Medicine
  • Nature Biotechnology
  • 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. 
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