TOMATO PUREE QUALITY FROM TRANSGENIC PROCESSING TOMATOES

The quality of tomato puree prepared from transgenic fruits (Lycopersi con esculentum) which had reduced amounts of polygalacturonase (PG) ac tivity, were evaluated. The application of genetic modification yields products which have lower Bostwick consistency values (from 35 to 55% ), reduced serum separation (c. 40%) and better sensory appearance and acceptability in comparison with their conventional counterparts. A n ew way of producing high quality tomato products using genetically mod ified fruits together with mild heat treatments is described.