TOMATOES (LYCOPERSICUM SPECIES) WITH A PUNGENT TASTE FROM CAPSAICIN

摘要

This invention creates tomato plants that produce tomatoes having a pungent flavor. This includes the steps of genetically modifying Lycoipersicon (tomato species) with two genes from Capsicum species. These genes are pAMT and capsaicin synthase. Capsaicin synthase and pAMT are responsible for producing the pungent flavor in Capsium species. These genes were inserted into an Agrobacterium phage with tissue specific promoter for tomato fruit, tissue specific promoter [1]. The resulting products, hot tomatoes have a huge market in the processing of hot sauces, fresh hot tomatoes, and for producing capsaicin as a commodity.