A new study led by Brown University biologists reveals crucial insights into making tomatoes more heat-resistant, potentially safeguarding future food supplies from the impacts of climate change.
By examining heat-tolerant tomato varieties, researchers led by Brown University have pinpointed the vulnerable phase in tomatoes’ growth cycle and identified molecular mechanisms for heat tolerance. This breakthrough, published in the journal Current Biology, could be vital for agricultural productivity as global temperatures continue to rise.
The study emphasizes that agriculture is particularly vulnerable to climate change, with crop yields predicted to decline by up to 16% for each additional degree Celsius of seasonal warming.
“We’re trying to figure out thermoregulation at a molecular and cellular level, and identify what and where we need to improve so that we can target those in commercial plant cultivars and conserve everything about them except for this one aspect that makes them vulnerable to extreme heat,” Sorel V. Yimga Ouonkap, a research associate in molecular biology at Brown, said in a news release. “Over time, you can start accumulating different resistance mechanisms as the growing conditions continue to change.”
Understanding Plant Vulnerability
The biologists drew lessons from evolution to expedite the adaptation process for tomato plants. Ouonkap’s research focused on the pollen tube growth phase of the tomato reproductive cycle. The study’s collaborators at the University of Arizona found that heat stress during this phase significantly limits fruit and seed production in heat-sensitive cultivars.
Significantly, the research uncovered that tomatoes from heat-tolerant varieties, such as the Tamaulipas from Mexico, show enhanced growth under high temperatures. This discovery allowed the team to identify the molecular mechanisms linked to thermotolerance.
Implications for Global Agriculture
Tomatoes are an essential commercial crop worldwide, from California to the Mediterranean. Understanding and potentially enhancing their thermotolerance could be a lifeline for regions facing increasing temperatures.
“Imagine if you could just make a Heinz tomato more resilient to temperature stress without affecting the flavor profile or the way people experience the tomato,” Mark Johnson, a biology professor at Brown, said in the news release. “That would be a great advantage.”
Future Research Directions
One future avenue of research could involve developing a product to prime tomato pollen to withstand heat waves.
“When the weather forecast showed two weeks of high temperatures during the pollen tube growth phase, the farmer would apply a product to plants that would change the gene expression so that the pollen would be resilient to heat,” Ouonkap added.
Though such applications are still far off, this promising research opens new avenues for enhancing crop resilience in the face of climate change.