Hi all,
The process of preventing the tomatoes from softening is to introducing
an antisense gene against polygalactronase into the nucleus? I am very
unclear on a few points, is
the antisense gene genetically engineered into the DNA of the tomatoes by
using the Agrobacterium method? How is the gene then "switch off"? As
refered by the books --- " ... by switching the gene on and off..."
Puzzled
Ben
