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Technology Description:
This invention is for a family of tomato genes that can be used to produce tomatoes that are 40 percent firmer than normal. The enzymes encoded by these genes remove a galactose residue from plant cell walls and other plant components, like galactolipid. Galactose appears to play a key role in the loss of cell wall structure, which is necessary for tomato firmness.
Tomatoes containing genetically engineered copies of the novel genes are a significant improvement over previously marketed genetically-modified tomatoes in that they are firmer, and can be vine-ripened. This discovery could possibly help fill consumer needs for tastier, vine-ripened, fresh-market tomatoes. In addition, these genes may be useful for preparing vegetable products such as ketchup, pastes, sauces and soups, clear fruit juices, and biofilms.
Biotechnology companies developing new fruit and vegetable varieties using genetic modification could benefit from this invention. Fruit and vegetable processors, as well as growers and consumers, may benefit from a potential increase in product quality. These genes may have other applications.
Reference:
Please refer to patent application S.N. 10/836,164 (Docket #0099.04), “Genes Coding for Tomato β-Galactosidase Polypeptides,” which was filed on April 29, 2004, and is a divisional of USPN 6,872,813 (Docket #0066.99), which issued on March 29, 2005. Foreign rights are available.
Inventors:
Kenneth C. Gross David L. Smith
Produce Quality & Safety Laboratory (Same as first inventor)
Beltsville, MD 20705-2350 (301) 504-5721 / Fax: (301) 504-5107
(301) 504-6128 / Fax: (301) 504-5107 dsmith@asrr.arsusda.gov
kgross@asrr.arsusda.gov
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Docket Number: 9904