Researchers have boosted strawberry fruit quality by increasing activity of a housekeeping gene called FveIPT2. The modification raised levels of anthocyanins and terpenoids for richer color, aroma, and nutrition without affecting plant growth, fruit size, or sweetness. The findings, published in Horticulture Research, challenge views on basic cellular genes.
Scientists from Nanjing Agricultural University and the University of Connecticut used woodland strawberries to test the effects of overexpressing FveIPT2, a tRNA-related gene linked to cytokinin production. The engineered plants showed significantly higher levels of anthocyanins, flavonoids, and phenolic compounds, resulting in deeper red fruit color. Terpenoid levels also rose, including monoterpenoids and sesquiterpenoids that enhance aroma and flavor, with compounds like linalool increasing while harsher odors decreased. Notably, no changes occurred in plant development, flowering, fruit weight, shape, or sugar content, avoiding common trade-offs in metabolic engineering. The study appears in Horticulture Research (2025; 12 (8)), with materials provided by Nanjing Agricultural University. Researchers stated, “This study shows that genes we usually think of as 'housekeeping' can have surprisingly specific and valuable effects.” They added that targeting such genes improved fruit color, aroma, and nutritional compounds without growth penalties, offering breeders new, gentle tools for crop enhancement. The discovery suggests housekeeping genes influence secondary metabolism, potentially aiding strawberry and other crop improvements while preserving yield and vigor.
