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Tomatoes are known to have ameliorative effects on cardiovascular disease and cancer. The nutritional value of tomatoes can be enhanced by increasing flavonoids content through genetic modification. The regulatory gene  PAP1  (production of anthocyanin pigment 1) from  Arabidopsis  is reported to increase initial flavonoid flux and anthocyanin content. The structural gene  CHI  from  Alium cepa  increases flavonol content. However, the number of structural genes that can be transferred to plants is limited. To solve this problem, for the first time, we produced gene stacking transgenic tomato, in which  Arabidopsis PAP1  (production of anthocyanin pigment 1) was stacked with an onion  CHI  by crossing. This procedure resulted in increased rutin and total anthocyanin content of as much as 130 and 30 times more, respectively, than the content in wild tomato skin, compared with 2.3 and 3 times more flavonol content, and 1 and 1.5 times more anthocyanin content in unstacked  FLS  and  PAP1  tomatoes, respectively.

Synergetic effect of the Onion CHI gene on the PAP1 regulatory gene for enhancing the flavonoid profile of tomato skin