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Ascorbate is an essential antioxidant substance for humans. Due to the lack of ascorbate biosynthetic enzyme, a human must intake ascorbate from the food source. Tomato is one of the most widely consumed fruits, thus elevation of ascorbate content in tomato fruits will improve their nutritional value. Here we characterized  Solanum lycopersicum ASCORBATE PEROXIDASE 4  ( SlAPX4 ) as a gene specifically induced during fruit ripening. In tomatoes, ascorbate accumulates in the yellow stage of fruits, then decreases during later stages of fruit ripening. To investigate whether  SlAPX  is involved in the decrease of ascorbate, the expression of  SlAPX s was analyzed during fruit maturation. Among nine  SlAPX s,  SlAPX4  is the only gene whose expression was induced during fruit ripening. Mutation of  SlAPX4  by the CRISPR/Cas9 system increased ascorbate content in ripened tomato fruits, while ascorbate content in leaves was not significantly changed by mutation of  SlAPX4 . Phenotype analysis revealed that mutation of  SlAPX4  did not induce an adverse effect on the growth of tomato plants. Collectively, we suggest that  SlAPX4  mediates a decrease of ascorbate content during the later stage of fruit ripening, and mutation of  SlAPX4  can be used for the development of genome-edited tomatoes with elevated ascorbate content in fruits.

Development of a Genome-Edited Tomato With High Ascorbate Content During Later Stage of Fruit Ripening Through Mutation of SlAPX4