3 years ago
Oxford scientists discover how to alter colour and ripening rates of tomatoes
Scientists at the University of Oxford’s Department of Plant Sciences have discovered how the overall process of fruit ripening in tomato (including colour changes and softening) can be changed –speeded up or slowed down – by modifying the expression of a single protein located in subcellular organelles called the plastids. This offers a novel opportunity for crop improvement.
Continue Reading
https://www.ox.ac.uk
Join the Discussion