CXE1 Enzyme Improves Flavor of Ripening Tomatoes

Tasty tomatoes were found to contain less acetate esters due to the presence of enzyme CXE1. Scientists from University of Florida's Insitute of Food and Agricultural Sciences led by Harry Klee found that the presence of acetate esters, volatile compounds which are associated with plant defense and plant-to-plant communication, interfere with the development of tasty flavor in tomatoes.

The research published in the journal Proceedings of the National Academy of Science reports the discovery of the CXE1 enzyme and four other similar enzymes in their studies on tomato genes that play a role in establishing the acetate content of tomato fruit through transgenesis. Tasty tomatoes may now be developed by getting rid of acetate esters through CXE1 and other associated enzymes.

The report can be found at http://news.ufl.edu/2012/11/01/tomato-enzyme/