Purple tomatoes: longer lasting, less disease, and better for you

Curr Biol. 2013 Jun 17;23(12):R520-1. doi: 10.1016/j.cub.2013.05.010.

Abstract

A new study demonstrates that tomato fruits engineered for high anthocyanin accumulation have extended shelf life and are less susceptible to a fungal pathogen. These phenotypes are related to the increased antioxidant capacity of the fruits and shed light on the role of oxidative processes in the later stages of fruit ripening.

Publication types

  • Comment

MeSH terms

  • Anthocyanins / metabolism*
  • Botrytis*
  • Food Storage*
  • Lycopersicon esculentum / growth & development*
  • Lycopersicon esculentum / microbiology*
  • Plant Diseases / microbiology*

Substances

  • Anthocyanins