IMPROVING TOMATO FRUIT QUALITY USING BIOSCIENCE
These genes have been used to generate genetically modified tomatoes in which processing characteristics have been improved. Bostwick viscosity is greatly increased when the cell wall modifying enzyme, polygalacturonase, is inhibited. Serum viscosity is improved through the inhibition of pectinesterase. Inhibiting both enzymes leads additionally to an increase in Brix. Thus, the major quality parameters of the tomato processing industry can now be improved using these directed methods.