TOMATO PULP QUALITY FROM TRANSGENIC FRUITS WITH REDUCED POLYGALACTURONASE (PG)

Authors
PORRETTA S POLI G MINUTI E
Citation
S. Porretta et al., TOMATO PULP QUALITY FROM TRANSGENIC FRUITS WITH REDUCED POLYGALACTURONASE (PG), Food chemistry, 62(3), 1998, pp. 283-290
Citations number
21
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
62
Issue
3
Year of publication
1998
Pages
283 - 290
Database
ISI
SICI code
0308-8146(1998)62:3<283:TPQFTF>2.0.ZU;2-Y
Abstract
The physico-chemical and sensory properties of tomato pulps (i.e. dice d tomatoes with 30% tomato juice as packing medium), prepared from tra nsgenic tomato (Lycopersicon esculentum) fruits with reduced levels of polygalacturonase (PG) activity due to the expression of a PG antisen se gene, were evaluated. The application of genetic modification yield s products that have improved viscosity (40-60%), colour (30-40%) and many sensory attributes in comparison with their conventional counterp arts. (C) 1998 Elsevier Science Ltd. All rights reserved.