The Flavr Savr tomato was the first genetically engineered food to be approved by the FDA in 1994. It was modified by Calgene to slow the production of the enzyme polygalacturonase, which causes tomatoes to soften and rot after being picked. This allowed the Flavr Savr tomatoes to retain their flavor and remain firm after harvesting, unlike traditional tomatoes which must be picked while green. The modification involved introducing a gene to produce antisense RNA that inhibited the synthesis of the polygalacturonase enzyme.

2. Flavr Savr
Tomato(CGN-
89564-2)
The first FDA approved genetically modified
food
Licensed in 1994
Ripening causes production of an enzyme
Polygalacturonase in a gradual increasing level,
which is responsible for softening of the tomato
and which becomes the cause of rottening.
Calgene introduced a gene in plant which
synthesize (APH 3’ II ) a complementary mRNA
to PG gene and inhibiting the synthesis of PG
enzyme.

3. The Flavr Savr tomato ripens
on the vine – resulting in fuller
flavour. It is modified so that it
remains firm after harvesting.
Flavr Savr Traditional
Ripe and Increased Flavour. Ripe but decreased Flavour.
The traditional tomato is
sprayed with ethylene
after shipping to induce
ripening.
The traditional tomato must be
harvested while it is still green
and firm so that it is not crushed
on the way to the supermarket.

5. Antisense
RNA
Antisense RNA (asRNA)
is a single-stranded RNA
that is complementary to
a messenger RNA
(mRNA) strand
transcribed within a cell.