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Article

Maximizing saffron apocarotenoid production in varied tomato fruit carotenoid contexts.

The Plant journal : for cell and molecular biology - 1 Nov 2024

Lobato-Gómez Maria, Drapal Margit, Fernández-Muñoz Rafael, Presa Silvia, Espinosa Ana, Fraser Paul D, Gómez-Gómez Lourdes, Orzaez Diego, Granell Antonio

Abstract excerpt

Saffron spice owes its commercial appreciation to its specific apocarotenoids: crocins, picrocrocin, and safranal. In Crocus sativus, these compounds are biosynthesized from zeaxanthin through oxidative cleavage by the carotenoid cleavage dioxygenase 2 (CCD2). Transgenic tomato plants expressing CsCCD2 in the fruit, named Tomaffron, accumulate high levels of saffron apocarotenoids despite the low substrate...

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Identifiers

PMID: 39292868
DOI: 10.1111/tpj.17030

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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