Tomato purèe quality from transgenic processing tomatoes

Summary  The quality of tomato purèe prepared from transgenic fruits ( Lycopersicon esculentum ) which had reduced amounts of polygalacturonase (PG) activity, were evaluated. The application of genetic modification yields products which have lower Bostwick consistency values (from 35 to 55%), reduced serum separation ( c . 40%) and better sensory appearance and acceptability in comparison with their conventional counterparts. A new way of producing high quality tomato products using genetically modified fruits together with mild heat treatments is described.