FlavrSavr Tomato

Agrobacterium mediated genetic engineering technique was followed to produce Flavr-Savr tomato, i.e., retaining the natural colour and flavor of tomato. Through genetic engineering the ripening process of the tomato is slowed down and thus prevent it from softening and to increase the shelf life.

The tomato was made more resistant to rotting by Agrobacterium mediated gene transfer mechanism of introducing an antisense gene which interferes with the production of the enzyme polygalacturonase, which help in delaying the ripening process of tomato during long storage and transportation.

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