date:Oct 29, 2015
lant and found that it helped increase the capacity of the plant to produce natural compounds and influence the amount of energy and carbon the plant dedicated to producing these natural compounds.
Besides introducing AtMYB12 in tomato plants, they injected genes that encode enzymes specific for making Resveratrol in grape and Genistein in legumes. The researchers found that tomatoes could produce as much as 80mg of novel compound per gram of dry weight, which in turn indicated that industrial