Back to your original question -- The "normal" Gr
GENE (and the protein that it encodes) is a normal part of fruit ripening. It looks like it is important for preventing pre-mature ripening, which is probably not desired in most cases.
The "mutant" Gr gene discussed in the papers interferes with the normal ripening processes (because the mutant Gr doesn't work right -- it's inhibition of ripening isn't overcome at the proper time. By inhibiting ripening too strongly, the mutant form of the gene certainly affects flavor (by not allowing ripening).
Certainly Gr mutants could be used in "the industry" to slow ripening, allowing for direct application of Ethylene (and "ripening"). However it is certainly not required for "industrial" tomatoes, as you can simply pick "mature-green" tomatoes and gas them with ethylene just as easily, and perhaps even more effectively.
Quote:
Originally Posted by nicollas
Hi,
i'm not sure of understanding the Gr (green ripe) gene. Sometimes it is said that it is similar to gf but with red interior, but it seems also linked to delayed ripening. Does someone knows if including Gr gene affects maturity/flavor in a negative way ? I'm not found of breeding for supermarket carboard tomatoes.
|