Researchers in the national capital have developed genetically modified Tomatoes that stay fresh 30 days longer.

Dr Asis Datta and others from the National Institute of Plant Genome Research, New Delhi found a way to keep the tomatoes from going mushy for 45 days. Tomatoes usually go soft after 15 days.

The researchers believe that the same genetic modifications could be extended to bananas, papaya and mangoes. This could extend shelf life of the fruits and avoid loss of crops.

The researchers identified the chemicals that caused the tomatoes to go soft. They extended the life of the tomatoes by suppressing two enzymes, known as A-Man and B-Hex. These enzymes accumulate at critical stages during ripening.

"Overall the results demonstrate a substantial improvement in fruit shelf-life," said Dr. Datta. He said that there were no ill effects of these types of tomatoes and engineering of plants can improve others crops as well.

India is the second largest producer in the world and 35-40% of its produce goes to waste because of short life of the produce.