Chinese researchers have engineered a new tomato variety with a distinctly sweet, “popcorn-like” aroma using CRISPR gene-editing technology. The development, announced , aims to address the long-standing issue of flavor loss in tomatoes during transport and storage.
The project, led by scientists at Xianghu Laboratory in Zhejiang province, focuses on restoring aromatic compounds that have been diminished in modern, high-yield tomato breeds. While tomatoes remain one of the world’s most widely produced and consumed vegetables – China alone produced over 70 million tonnes in 2023 – consumers have long noted a decline in their flavor profile.
Instead of attempting to recreate traditional tomato flavors, the research team took inspiration from fragrant rice, specifically the desirable aroma of buttered popcorn. “People like fragrant rice and its selling price is higher than that of ordinary rice,” explained Xu Shengchun, deputy director of the Biotechnology Research Institute at Xianghu Laboratory, and the corresponding author of the research published in the Journal of Integrative Agriculture.
How CRISPR Was Used to Enhance Tomato Aroma
The breakthrough hinges on the precise application of the CRISPR/Cas9 gene-editing tool. Researchers identified two genes that actively suppress the production of aromatic compounds within the tomato. By simultaneously “silencing” these genes, they effectively removed the block on natural aroma development. This resulted in the production of 2-acetyl-1-pyrroline (2-AP), an organic compound responsible for the characteristic popcorn-like scent.
Specifically, the team targeted the SlBADH2 gene, creating loss-of-function alleles using CRISPR/Cas9. They targeted two sites within the conserved second exon of the gene. The research demonstrated a significant increase in aroma levels in mutant tomato lines where both SlBADH1 and SlBADH2 gene variants were inactivated.
The process isn’t about introducing foreign genes, but rather about modifying existing ones to unlock latent potential. This approach differs from traditional breeding methods, which can be time-consuming and less precise.
Maintaining Yield and Quality
A key finding of the research is that the enhanced aroma doesn’t come at the expense of other desirable tomato characteristics. The modified tomatoes exhibited no significant differences in key agricultural traits compared to conventional varieties. This includes flowering time, plant height, fruit weight, sugar content, organic acids, and vitamin C levels. This is a crucial point, as maintaining yield and quality is paramount for commercial viability.
This outcome represents a successful demonstration of “flavor enhancement without yield loss,” according to the researchers. The ability to improve taste without compromising productivity is a significant step forward for agricultural biotechnology.
The Science Behind the Scent
The aroma of tomatoes is a complex mixture of volatile organic compounds (VOCs). These compounds are responsible for the diverse range of scents associated with different tomato varieties. However, many modern tomato cultivars have reduced levels of these VOCs, leading to a blander taste experience. The 2-AP compound, responsible for the popcorn aroma, is a particularly potent aromatic molecule. By increasing its concentration within the tomato fruit, the researchers were able to create a significantly more fragrant and appealing product.
Commercialization and Future Prospects
The research team is now focused on transferring the new aroma profile to commercially viable tomato varieties. Peng Zheng, a co-author of the study, stated that work is underway to integrate the gene edits into existing tomato lines. The goal is to develop new tomato varieties that not only taste better but also maintain their appeal throughout the supply chain.
The potential impact of this technology extends beyond simply improving the consumer experience. Enhanced aroma can significantly influence sensory appeal, consumption rates, and market price. By creating tomatoes with a more desirable scent, growers could potentially command higher prices and reduce food waste. The development also highlights the potential of CRISPR technology to address specific quality traits in crops, offering a targeted and efficient approach to agricultural improvement.
This research builds on a growing body of work utilizing CRISPR/Cas9 for crop improvement. While regulatory hurdles and public perception remain challenges for gene-edited foods, the potential benefits – including enhanced flavor, improved nutritional content, and increased resilience to pests and diseases – are driving continued innovation in this field.
