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.