Chinese Researchers Enhance Tomato Sweetness with CRISPR

Recent research has demonstrated that CRISPR gene editing can significantly enhance the sweetness of larger tomato varieties without compromising their size or yield. Scientists at the Chinese Academy of Agricultural Sciences identified two genes, SlCDPK27 and SlCDPK26, which act as brakes on sugar production in tomatoes. By knocking out these genes, the researchers achieved an increase of up to 30% in glucose and fructose content while maintaining the same fruit weight. Consumer taste tests confirmed that the genetically modified tomatoes were perceived as sweeter. The study indicates potential applications for improving sugar content in other fruit crops as well. This advancement may lead to commercially available 'sweetness-promoting' tomatoes in the near future, benefiting both consumers and the processing industry.