These authors contributed equally to this work.
Article first published online: 18 SEP 2013
© 2013 The Authors. New Phytologist © 2013 New Phytologist Trust
Volume 200, Issue 3, pages 650–655, November 2013
How to Cite
Bassolino, L., Zhang, Y., Schoonbeek, H.-j., Kiferle, C., Perata, P. and Martin, C. (2013), Accumulation of anthocyanins in tomato skin extends shelf life. New Phytologist, 200: 650–655. doi: 10.1111/nph.12524
- Issue published online: 11 OCT 2013
- Article first published online: 18 SEP 2013
- Manuscript Accepted: 21 AUG 2013
- Manuscript Received: 1 JUL 2013
- John Innes Foundation
- Biological and Biotechnological Science Research Council (BBSRC)
- Institute Strategic Program Understanding and Exploiting Plant and Microbial Secondary Metabolism. Grant Number: BB/J004596/1
- BBSRC. Grant Number: BB/G042960/1
- COST ACTION. Grant Number: FA1106
- Aft/Aft atv/atv ;
- Botrytis cinerea ;
- shelf life;
- Solanum lycopersicum ;
- Shelf life is one of the most important traits for the tomato (Solanum lycopersicum) industry. Two key factors, post-harvest over-ripening and susceptibility to post-harvest pathogen infection, determine tomato shelf life.
- Anthocyanins accumulate in the skin of Aft/Aft atv/atv tomatoes, the result of introgressing alleles affecting anthocyanin biosynthesis in fruit from two wild relatives of tomato, which results in extended fruit shelf life. Compared with ordinary, anthocyanin-less tomatoes, the fruits of Aft/Aft atv/atv keep longer during storage and are less susceptible to Botrytis cinerea, a major tomato pathogen, post-harvest.
- Using genetically modified tomatoes over-producing anthocyanins, we confirmed that skin-specific accumulation of anthocyanins in tomato is sufficient to reduce the susceptibility of fruit to Botrytis cinerea.
- Our data indicate that accumulation of anthocyanins in tomato fruit, achieved either by traditional breeding or genetic engineering can be an effective way to extend tomato shelf life.