Horticultural Sciences, P.O. Box 110690, University of Florida, Gainesville, FL 32611-0690, USA.
Curr Biol. 2013 Jun 17;23(12):R520-1. doi: 10.1016/j.cub.2013.05.010.
A new study demonstrates that tomato fruits engineered for high anthocyanin accumulation have extended shelf life and are less susceptible to a fungal pathogen. These phenotypes are related to the increased antioxidant capacity of the fruits and shed light on the role of oxidative processes in the later stages of fruit ripening.
一项新的研究表明，番茄果实经过基因工程改造后，花色苷积累量增加，货架期延长，对真菌病原体的敏感性降低。这些表型与果实抗氧化能力的增强有关，同时也揭示了氧化过程在果实成熟后期的作用。
