SYN-ØØØØB-6 - Tomato Modified for delayed softening | BCH-LMO-SCBD-15405 | Living Modified Organism | Biosafety Clearing-House

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Living Modified Organism (LMO)

Decisions on the LMO Risk Assessments  
published: 13 Jul 2006 last updated: 15 May 2013
Living Modified Organism identity
The image below identifies the LMO through its unique identifier, trade name and a link to this page of the BCH. Click on it to download a larger image on your computer. For help on how to use it go to the LMO quick-links page.
Tomato Modified for delayed softening
EN
66-51/08 (B)
SYN-ØØØØB-6
Tomato with delayed softening through anti-sense suppression of polygalacturonase (PG) enzyme activity from insertion of the a partial polygalacturonase (pg) gene, a pectin degrading enzyme derived from tomato.
EN
The term “Recipient organism” refers to an organism (either already modified or non-modified) that was subjected to genetic modification, whereas “Parental organisms” refers to those that were involved in cross breeding or cell fusion.
T7 line
EN
  • SYN-ØØØØF-1 - Tomato Modified for delayed softening
    | Changes in physiology and/or production - Ripening Resistance to antibiotics - Kanamycin
  • SYN-ØØØDA-9 - Tomato Modified for delayed softening
    | Changes in physiology and/or production - Ripening Resistance to antibiotics - Kanamycin
Characteristics of the modification process
pJR16A
EN
  • Agrobacterium-mediated DNA transfer
Some of these genetic elements may be present as fragments or truncated forms. Please see notes below, where applicable.
Tomato with delayed softening through suppression of polygalacturonase (PG) enzyme activity from insertion of the a partial polygalacturonase (pg) gene, a pectin degrading enzyme derived from tomato.
EN
LMO characteristics
EN
  • Food
Detection method(s)
EN
Additional Information
Reduced PG expression decreases the breakdown of pectin and leads to fruit with slowed cell wall breakdown, better viscosity characteristics and delayed softening. Tomato lines B, Da and F have improved harvest and processing properties that allow the transgenic tomatoes to remain longer on the vine to develop their natural flavour, maintain their firmness for shipping and produce a thicker consistency in processing.
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Record type Field Record(s)