Tomato pulp quality from transgenic fruits with reduced polygalacturonase (PG)

The physico-chemical and sensory properties of tomato pulps (i.e. diced tomatoes with 30% tomato juice as packing medium), prepared from transgenic tomato (Lycopersicon esculentum) fruits with reduced levels of polygalacturonase (PG) activity due to the expression of a PG antisense gene, were evaluated. The application of genetic modification yields products that have improved viscosity (40–60%), colour (30–40%) and many sensory attributes in comparison with their conventional counterparts.