Scientists from China and Australia have developed a genetically modified tomato variety with an unusual aroma—it resembles fresh popcorn with light buttery notes.
This experiment was the first of its kind: as a result of genetic modification, the tomato began to emit a pleasant aroma associated with popcorn. The tomato (Solanum lycopersicum) is considered one of the most popular agricultural crops on the planet. However, for decades, breeding efforts have focused primarily on increasing yield, disease resistance, and producing fruits of uniform size and shape. Because of this, many varieties have gradually lost the richness of their natural aromas. Today, scientists are striving to restore and even enhance the flavor and aroma of tomatoes using modern biotechnological methods.
The main focus of the study was the molecule 2-acetyl-1-pyrroline (2-AP). It is responsible for the characteristic aroma of popcorn and is also found in some aromatic rice varieties.
To increase the content of this compound, scientists altered the genetic structure of the commercial tomato variety Alisa Craig. During the experiment, they deactivated two genes, significantly increasing the level of the aromatic compound.
These genes, SlBADH1 and SlBADH2, are involved in the synthesis of 2-AP in the plant. Using CRISPR/Cas9 genome editing technology, the researchers disabled their activity. As a result, altering the SlBADH2 gene significantly increased the concentration of the aromatic molecule, while silencing both genes resulted in a more than fourfold increase in its content compared to regular tomatoes.
Shengchun Xu, a professor at the Xianghu Laboratory in China, noted that the team first studied the reference tomato genome and identified two genes that may be responsible for the formation of this aroma. These genes were then subjected to editing using modern genetic tools. The scientists emphasize that the changes made did not affect the crop’s key agronomic characteristics. Specifically, the flowering time of the plants, bush height, fruit weight, and levels of sugars, organic acids, and vitamin C remained unchanged.
According to the researchers, their development demonstrates new possibilities for improving the flavor and aroma of tomatoes without reducing yield.
While the idea of popcorn-scented tomatoes may seem unusual, the scientists believe that such technologies open the way to creating vegetables with distinct flavor and aroma profiles. In the future, this could change approaches to plant breeding and even impact the horticultural market.
The team is currently working to transfer this new aromatic property to commercial tomato varieties. This could enhance their flavor, increase consumer interest, and potentially increase the market value of such products.
As a reminder, the scientists grew brains in the lab and taught them to solve engineering problems.
To be continued…
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