Generating popcorn-like fragrant tomato using CRISPR/Cas9-mediated gene editing

Tomato (Solanum lycopersicum L.) is one of the world’s most widely cultivated and consumed vegetables, and its fruits are highly valued for its vibrant color, culinary versatility, and nutritional benefits (Yu et al. 2025). China leads global tomato production, with an output of approximately 70 million tons in 2023, contributing to a worldwide yield exceeding 192 million tons (FAO 2025). Fragrance significantly enhances the sensory appeal and flavor quality of food, thereby influencing the consumption and market price of agricultural products. For example, fragrant rice (Oryza sativa L.) varieties like Basmati and Jasmine have gained increasing popularity worldwide due to their distinct aroma, and their prices are often more than twice that of regular rice (Shan et al. 2015). Among the more than 200 volatile organic compounds (VOCs) characterized in aromatic rice, 2-acetyl-1-pyrroline (2-AP) is a dominant VOC responsible for the delightful “popcorn-like” aroma (Okpala et al. 2019). This fragrance is produced by loss-of-function mutations in the betaine aldehyde dehydrogenase 2 (BADH2) gene (Imran et al. 2023). In non-fragrant rice, BADH2 converts γ-aminobutyraldehyde (GABald) to γ-aminobutyric acid (GABA), while in fragrant varieties, the disrupted activity of BADH2 leads to accumulation of GABald, which is subsequently converted to 2-AP (Hui et al. 2022).

See https://www.sciopen.com/local/article_pdf/10.1016/j.jia.2026.01.033.pdf