Delhi institute develops tomatoes that stay fresh for 30 days longer

Researchers at National Institute of Plant Genome Research in New Delhi have developed tomatoes genetically modified to stay fresh for 30 days longer.Dr Asis Datta and colleagues found a way to keep tomatoes firm for 45 days, when usually they would start to go soft after 15, reports the Scotsman.Boffins believe the breakthrough could apply to other fruit - including bananas, mangoes and papaya.The researchers made the breakthrough after identifying chemicals that make tomatoes go soft. By suppressing two enzymes, known as A-Man and B-Hex, which accumulate at critical stages during ripening, the researchers were able to extend shelf-life by a month.The findings are published in Proceedings of the National Academy of Sciences.Dr Datta said: "Overall the results demonstrate a substantial improvement in fruit shelf-life."He emphasized that there were no "ill effects". "In conclusion the engineering of plants provides a strategy for crop improvement that can be extended to other important fruit crops," he said.