Abstract
The health promoting and aesthetic qualities of carotenoids have triggered considerable interest in enhancing their levels in crop plants, particularly in fruits and vegetables. One of the main crops of choice is the tomato, since it is readily available in both fresh and processed produce. There are several reports of the use of genetic engineering to increase levels of lycopene and \(\upbeta\)-carotene in ripe fruit. This review will highlight the strategies used to achieve these goals by comparing the use of different genes from plants and microorganisms as well as the choice of promoters.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
