中国和澳大利亚研究人员利用CRISPR/Cas9工具沉默了两个基因，成功培育出一种散发爆米花香味的番茄。这种番茄外观普通，但散发着黄油爆米花的甜美香气。研究论文于1月24日在《农业整合杂志》在线发表。
在浙江省东部的一个研究温室中，这些番茄看起来很普通，但它们散发着黄油爆米花的惊人甜美香气。中国和澳大利亚研究团队没有试图恢复番茄的传统风味，而是从香米中获得灵感。
他们同时沉默了两个负责抑制芳香化合物的基因——SlBADH1和SlBADH2。这些基因的沉默导致番茄开始散发优质香米或新鲜黄油爆米花的标志性香气，这种香气主要来自2-乙酰-1-吡咯啉化合物。
xianghu实验室生物技术研究所副所长徐胜春是该论文的通讯作者。他写道：“人们喜欢香米，其售价高于普通米。”这项研究旨在提升番茄的感官吸引力，可能提高其市场价值。
论文于1月24日在同行评议的《Journal of Integrative Agriculture》在线发表。研究由Zhejiang Xianghu Laboratory主导，突显了基因编辑技术在农业创新中的应用。
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