Chinese scientists have developed a new variety of tomato engineered to possess a “popcorn aroma,” marking a potential breakthrough in addressing flavor loss during transportation and storage. The innovation, achieved through CRISPR gene editing technology, aims to enhance the taste of tomatoes without impacting yield, according to reports from February 25, 2026.
Researchers focused on a common problem: tomatoes lose flavor as they move from farm to table. Metabolic changes start immediately after harvest, leading to a decline in aroma and taste during shipping and storage. This impacts not only consumer preference but similarly the market value of the fruit.
To combat this, the team utilized the CRISPR/Cas9 gene editing method to modify two key genes within the tomato. Specifically, they deactivated the function of a gene known as BADH2. This intervention resulted in the accumulation of a compound called “2-acetyl-1-pyrroline (2-AP),” which is responsible for the popcorn-like scent. Cumhuriyet reports that the resulting tomatoes exhibit a stronger aroma.
The development represents a significant step toward preserving the quality of produce and reducing food waste. Gene editing technologies are increasingly being explored to improve crop characteristics and address challenges in the agricultural sector.
Further research involved scanning tomatoes for different forms of the BADH2 gene, identifying and deactivating two variants, SlBADH1 and SlBADH2. Mutant varieties resulting from this process demonstrated significantly higher 2-AP content, confirming the success of the gene editing approach. Independent Türkçe notes Here’s the first “exceptionally aromatic tomato plant” created through this method.
The findings were published in the academic journal Journal of Integrative Agriculture. Diken also reported on the development, highlighting the ongoing efforts to improve tomato production and quality.
