Tomato purèe quality from transgenic processing tomatoes

Abstract

Summary  The quality of tomato purèe prepared from transgenic fruits (Lycopersicon esculentum) which had reduced amounts of polygalacturonase (PG) activity, were evaluated. The application of genetic modification yields products which have lower Bostwick consistency values (from 35 to 55%), reduced serum separation (c. 40%) and better sensory appearance and acceptability in comparison with their conventional counterparts. A new way of producing high quality tomato products using genetically modified fruits together with mild heat treatments is described.