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The chili is considered, from the point of view of scientific evolution, as the "cousin of the tomato", separated from a common ancestor 19 million years ago, but still sharing the same DNA.
While tomato plants produced nutrient-rich fruits and abundant crops, chili was the most agrarian and self-protective chili.
Scientists believe that a minor change in gene engineering can produce "capsaicinoids", which give a pungent taste sensation, and integrate them into the tomato genes, according to the scientific website. Viz.
"Engineering the gene pathway from capicycinoids to tomatoes will make the production of this compound easier and less expensive," said Agustin Shuger, a biologist at the University of Vicosa in Brazil.
"We are working towards this goal and we have tools powerful enough to design a genome of any type.The challenge is to know which gene is being manipulated and where."
Capsaicinoids do not add to the pungent taste of food, but give a sensation of pain and activate the nerve cells of the tongue that treat the pain caused by heat, which the brain interprets as a burning sensation.
There are at least 23 different species of "capaicinoids", which come from chili pulp. Previous work on the gene sequence has shown that tomatoes have these necessary genes but do not have the mechanisms to exploit them.
The sequence of the chili "genome" and the discovery that tomatoes have the necessary genes pave the way for hot tomato engineering. The researchers wrote that this effort would not only contribute to a better understanding of the development of this unique plant cell, the new products are in the "grocery shelves".
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