Tomatoes expressing thaumatin II retain their sweet taste after salting and pickling processing

Aleksey Firsov*, Lyubov Shaloiko, Oleg Kozlov, Alexander Vainstein, Sergey Dolgov

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


BACKGROUND: Thaumatin II, a supersweet protein from the African plant katemfe (Thaumatococcus daniellii Benth.), shows promise as a zero-calorie sweetener for use in the food and pharmaceutical industries and for improving the taste of fruit. RESULTS: We report on the stability of thaumatin in salted and pickled tomatoes, as well as on the effect of thaumatin on the taste quality of processed tomatoes. Fruit of tomato cv. Yalf, transformed with the thaumatin II gene were salted and pickled and then stored for 6 months. Western blot analysis showed relative thaumatin II stability at salting; its content in processed fruits was 62–83% of the initial level depending in the studied line. In pickled tomatoes, thaumatin II content was decreased by up to 25% of the initial amount. Both salted and pickled tomatoes had a sweet taste with a typical thaumatin aftertaste. Salted tomatoes were characterized as being sweeter than pickled tomatoes. The overall taste of pickled tomatoes was rated by panellists as significantly better compared to that of salted or non-processed ones. CONCLUSION: In the present study, we have shown that tomatoes expressing supersweet protein thaumatin II can be used for processing under mild conditions, including salting and pickling.

Original languageAmerican English
Pages (from-to)5286-5289
Number of pages4
JournalJournal of the Science of Food and Agriculture
Issue number12
StatePublished - Sep 2021

Bibliographical note

Publisher Copyright:
© 2021 Society of Chemical Industry.


  • processing
  • thaumatin II
  • tomato
  • transgenic plants


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