Scientists Engineer Tomatoes to Possess Popcorn-Like Aroma Using Gene Editing

Beijing. Tomato is one of the most cultivated and consumed vegetables worldwide. However, decades of selective breeding aimed at maximizing yield, enhancing disease resistance, and ensuring uniformity in size have significantly diminished its natural aroma and flavor complexity.

To address this deficiency, scientists from China and Australia have successfully used gene editing technology to impart a popcorn-like fragrance to tomatoes. The research focused on the molecule '2-acetyl-1-pyrroline,' which is responsible for the distinct aroma found in fragrant rice.

They deactivated two specific genes, SlBADH1 and SlBADH2, present in the commercially popular 'Alicia Craig' variety of tomato. These genes typically control the production of 2-AP in the plant. By removing both genes using CRISPR/Cas9 technology, the aroma level in the tomatoes was found to be more than four times higher compared to the controlled plants.

According to Professor Shengchun Zhu of the Jiangxi Laboratory, these two genes were identified by screening the reference genome of the tomato. An interesting finding during the research was that this genetic modification, intended to enhance the tomato's aroma, did not negatively affect other important traits of the plant.

Traits such as plant height, flowering time, fruit weight, sugar content, and Vitamin C levels remained unchanged. This opens a new avenue for improving the quality and taste of the fruit without compromising yield.

While not everyone may prefer a tomato that smells like popcorn, scientists view this achievement as a major revolution in the horticultural market. Just as fragrant rice commands a higher price and preference in the market, it is believed that tomatoes with distinct aromas could change consumer preferences.

According to study co-author Peng Zheng, this technology will now be applied to other excellent commercial varieties, which will help in providing tomatoes with various aromas according to consumer taste and market demand in the future.