HONG KONG (Reuters) - enables researchers in India to extend the life of tomatoes after being picked for an additional 30 days through the curb stimulates ripening enzyme, which helps the fruit to stay fresh longer.
Such progress is important for developing countries which rely heavily on agricultural exports for income but the logistics infrastructure, such as cooling are often incomplete.
In New Delhi, told Reuters by telephone, "we lose a lot of crops all over the world. In India ... we grow tomatoes that do not stay for more than 10 to 15 days., But if possible improve there will be no need to have any system for storage and will enable the transfer from one place to another. "
The scientists said in a paper published in the Journal of the minutes of the National Academy of Sciences (Proceedings of the National Academy of Science journal) they analyzed the genes of tomato and identified those that appear to be linked Bansemen - two (Alpha - Mann) and (beta - Hicks) - Atrackman in tomatoes during the period ripening.
And began to "curb" the tomato and discovered that where curb enzyme (alpha - Man) more solid two and a half times while the traditional tomato tomatoes which reduces enzyme (beta - Hicks), more than twice the hardness.
Types are retained genetically Bmlmeshma and Slapthma for up to 45 days compared to the traditional tomatoes begin to shrink and lose texture after 15 days.
Datta said, "We can use (this way) with mango, bananas and lots of fruit.