Bhagalpur: Scientists and researchers at Bihar Agriculture University (BAU), Sabour (Bhagalpur), have developed a seedless tomato variety under the guidance of BAU vice chancellor D R Singh. The BAU feat through scientific research is being seen to bring a revolution in the vegetable farming and food processing industries by improving qualities, including more pulp and shelf-life. However, the research team is working on propagation of its saplings as no seeds are formed in the tomatoes.
The new variety has been developed by the department of plant breeding and genetics at BAU, in collaboration with the department of atomic energy (DAE), Govt of India, and Board of Research in Nuclear Science (BRNS), GoI. The seedless variety (mutated) of tomato was developed under the DAE and BRNS financed research programme. The BAU is also working to improve qualities of other vegetables.
BAU VC D R Singh, referring to key factors of the scientific research in developing the seedless tomato variety, said it is a historic achievement aimed at optimising agricultural production and also providing a new dimension to the tomato processing industries in India. “The BAU research aims to identify the genes responsible for seed formation and development to make further methodology to induce seedless varieties through genetic engineering and breeding,” said the VC.
Scientists are also exploring methods like inter-specific hybridisation and genetic engineering to create seedless tomato varieties with desirable traits, he said.
Dr Trirtho Chattopadhya, a senior scientist in the department of plant breeding and genetics at BAU, said, “This research is challenging in view of its propagation for its adoption in commercial farming as of now, but efforts are underway through induced mutagenesis using gamma radiation (GR) at Bhabha Atomic Research Center (BARC), Mumbai.” He said seedlessness is desirable for consumers, but the propagation of its saplings is very challenging as no seeds are formed. Hence, the stability of these changed characters needs to be further researched in the next generations.
According to Chattopadhya, the continued research is being undertaken by the Tomato Improvement Group (TIG) at BAU. The TIG is being monitored by A K Singh (director-research, BAU) and scientists P K Singh, R B Sharma, Dr Sangita Shree, R B P Nirala, Tirtho Chattopadhya, Shirin Akhtar, Nitu Singh, Lokeshwar Reddy, and others.
source : timesofindia.indiatimes
