Chinese scientists have developed a modern variety of tomato engineered to express a popcorn-like aroma, according to reports published on February 25, 2026. The development, achieved through CRISPR gene editing technology, aims to address flavor loss in tomatoes during transportation and storage.
Researchers focused on modifying genes responsible for aroma production in the fruit. Specifically, they targeted the BADH2 gene, effectively disabling its function. This alteration resulted in the accumulation of “2-acetyl-1-pyrroline (2-AP),” an organic compound responsible for the characteristic scent of popcorn, within the tomato, as detailed in a study published in the Journal of Integrative Agriculture.
The issue of flavor degradation in tomatoes is a significant concern for the industry. Experts note that metabolic changes begin immediately after the fruit is harvested, leading to a decline in both taste and aroma during shipping and storage. This impacts consumer preference and market value, according to reports.
The research team confirmed that the new tomato variety exhibits enhanced aroma without affecting yield. The scientists’ operate represents an attempt to create a tomato that retains its flavor profile throughout the supply chain. The development of this “exceptionally aromatic tomato” is a first-of-its-kind achievement, according to reports from Diken news.
The CRISPR/Cas9 gene editing method was used to simultaneously alter two key genes in the tomato. In addition to disabling BADH2, researchers also investigated and deactivated variations of the SlBADH1 and SlBADH2 genes. This targeted approach allowed for precise control over the aroma compounds produced by the fruit.
