New Research Could Lead to Better-Tasting, Disease Resistant Tomatoes

A research conducted at Purdue University has found that the compounds determining plants' characteristics such as tomato taste can be engineered to control production of these compounds in plants. The researchers studied terpenes, a class of volatile compounds important in fruit taste and plant flower scent, with the goal of producing large quantities of monoterpenes. As monoterpenes determine fruit taste and flower scent, they play a role in attracting pollinators and the characteristics that plants might have to repel or defend themselves against pests.

Natalia Dudareva, Purdue University professor of biochemistry said "The research ultimately could lead to a variety of uses, such as in improving the taste of fruits including fresh-market tomatoes, in increasing the resistance of plants against pests or diseases, or in producing certain flavors, fragrances and pharmaceuticals."

For more details about this research, read the news release at: http://www.purdue.edu/newsroom/releases/2013/Q3/research-could-lead-to-better-tasting-tomatoes,-other-benefits.html