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A genetically modified tomato, or transgenic tomato, is a tomato that has had its genes modified, using genetic engineering. The first trial genetically modified food was a tomato engineered to have a longer shelf life (the Flavr Savr), which was on the market briefly beginning on May 21, 1994. [1]
Flavr Savr turned out to disappoint researchers in that respect, as the antisensed PG gene had a positive effect on shelf life, but not on the fruit's firmness. The Flavr Savr was too soft to be reliably machine-picked and transported when harvested while ripe, so the tomatoes still had to be harvested like any other unmodified vine-ripe tomato ...
Tomatoes keep best unwashed at room temperature and out of direct sunlight, rather than in a refrigerator. [95] [96] Storing stem down can prolong shelf life. [97] Unripe tomatoes can be kept in a paper bag to ripen. [98] Tomatoes can be preserved by canning, freezing, drying, or cooking down to a paste or puree. [99]
The first genetically modified crop approved for sale in the U.S. was the FlavrSavr tomato, which had a longer shelf life. [51] First sold in 1994, FlavrSavr tomato production ceased in 1997. [111] It is no longer on the market. In November 2014, the USDA approved a GM potato that prevents bruising. [112] [113]
Shelf life is the length of time that a commodity may be ... rusted, or swollen. High-acid canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 ...
Canned beans go through a process of sterilization and are vacuum-sealed, allowing them to have a long shelf life. Dates provided on the can signify peak freshness, but canned beans are often ...
Organic heirloom tomatoes. An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated, non-hybrid heirloom cultivar of tomato. They are classified as family heirlooms, commercial heirlooms, mystery heirlooms, or created heirlooms. They usually have a shorter shelf life and are less disease resistant than hybrids.
The best way to store vitamins for optimal shelf-life Elements like heat, humidity, light, and air are the “main enemies of vitamin freshness,” says Blatner. “Keep them cool, dry, and out of ...