What is in this article?:
- Transgenic tomato sat on shelf 20 years
- Handa's strategy
- In the early 1990s, horticulture professor Avtar Handa developed a transgenic tomato with a thicker juice that yields 10 percent more tomato paste than parental, non-engineered tomatoes.
- Commercial producers were interested but weren't ready to bring a transgenic tomato on the market.
Avtar Handa inspects healthy, transgenic tomatoes that free up calcium, reducing blossom end rot. Non-engineered tomatoes in the same growing space have soft, brown ends from the disease. (Purdue Agricultural Communication photo/Tom Campbell)
Handa's strategy for producing thicker juices involved silencing pectin methylesterase production in a transgenic tomato, greatly reducing the binding sites for calcium within the fruit cell walls. That allowed the calcium to be used in other parts of the tomato's cells.
"Freed-up calcium from cell walls likely overcomes the underlying cause of blossom end rot," Handa said.
Mitcham will continue to study the mechanisms that cause blossom end rot in tomatoes, as well as how pectin methylesterases and calcium may play roles in other plant diseases thought to be caused by calcium deficiencies, including in apples, lettuce, peppers and watermelons.
Handa said this development, and the fact transgenic plants have become more common, might get tomato producers interested in the tomato genotype he developed more than 20 years ago.
"We're coming to a time when people are starting to use genetically modified crops," Handa said. "The technology is matured and dependable and ready to be used now."
The U.S. Department of Agriculture, a CAPES Foundation and Fulbright Program scholarship funded the research.