Core Tip: "Tomato Scrambled Eggs" has always been a favorite of many people. However, if you find out, today's tomatoes seem to be getting more and more odorless, and this may all be "good-looking".
Pre-mature harvesting and increasing mutations in fruit sugar content or as a major cause
"Tomato Scrambled Eggs" has always been a favorite of many people in China. However, whether or not you find out that today's tomatoes seem to be getting more and more odorless, and this may all be a "good-looking" mess. A new study shows that decades of cultivation in order to equalize the color of a fruit has destroyed a gene that can increase sugar content in tomatoes. Alisdair Fernie of the Institute of Plant Molecular Physiology at the Max Planck Society in Potsdam, Germany, believes that this discovery is "a great step for us to figure out the development and maturation of tomato fruit."
Tomatoes originating in South America are now spread all over the world, producing more than 15 million tons per year in the United States alone. Farmers took them out of the vine before the tomatoes matured. For more than 70 years, the growers chose to have a light green tomato with a uniform appearance. This makes it easier to identify tomatoes that are ready to be harvested, while also ensuring that when put on supermarket shelves, these fruits have been replaced with uniform red. However, in contrast to Ann Powell, a Botanist at the University of California, Davis, in contrast, "wild species have dark green shoulders and it is more difficult to determine the right time to harvest them." She also said that consumers It will also be thought that tomatoes with uneven colors are less attractive.
To find the genes behind the color change, Powell and his colleagues crossed the artificially cultivated tomatoes with wild varieties. By selecting those plants with dark green shoulders and crossing them with the artificial species, researchers eventually narrowed down to a region on the 10th chromosome. Using the latest tomato genome sequencing results, they found a gene called SlGLK2. As a so-called transcription factor, this gene can control when and where other genes are turned on or off.
In wild tomatoes, SlGLK2 increases the formation of chloroplasts, which are the places where photosynthesis is accomplished in plant cells. Chloroplasts capture the sunlight needed for plant growth through a green pigment called chlorophyll. More chloroplasts make wild tomatoes greener. David Francis, a tomato geneticist at The Ohio State University in Worcester, who was not involved in the study, pointed out that although the formation of chloroplasts and the synthesis of chlorophyll are the most important developmental processes in biology, little is known about them. However, the SlGLK2 of most tomatoes on supermarket shelves is inactive. Powell pointed out: "We analyzed about 12 species, one from Asia and some from Europe, but they all have one and the same mutation." The researchers do not know this mutation - a series of bases that should be composed of 7 A There are only six base pairs left - where did they come from at first. But Powell believes that it may have appeared multiple times independently because of the tendency of a single letter repetition of the genetic code to go wrong.
Although this mutation is beneficial to farmers, it is not a "sweet" deal for consumers. The chloroplasts use the light energy they capture to convert carbon dioxide and water into sugar. The tomato with the mutant SlGLK2 gene not only has less chloroplasts, but also has a lower sugar content. By embedding a complete copy of the gene into the tomato, the researchers increased the total amount of glucose and fructose in the mature fruit by 40%, while the lycopene content also increased significantly. Powell pointed out that the complete gene can be recombined back into tomatoes through traditional cultivation methods.
However, Francis did not believe that this would improve the taste of tomatoes. He speculates that the increase in sugar content may also be due to changes in other parts of the plant. In fact, about 80% of the sugar in tomatoes comes from the leaves and is later transferred to the fruit. He also warned that the results obtained in the small greenhouse may differ from the tomatoes that farmers planted in the wild. Francis said: "The real culprit that affects the taste of tomatoes is the planting pattern that is harvested before the fruit matures." For example, the conversion of starch to sugar is disrupted due to changes in the maturation process.
Powell agrees that premature harvesting will affect the quality of the fruit. She said: "When the fruit is picked from the vines, the process of maturation may have changed." In comparison, there may be multiple reasons for supermarket tomatoes to appear paler.
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