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[Still Waters]

Manipulating the protein can change the rate at which tiny structures in plant cells develop and create the bright pigments which give ripened fruit its distinctive colour, a study found.

It raises the prospect of farmers being able to speed up or delay the ripening of entire crops of fruit to prevent them falling victim to unseasonal weather.

Scientists from Leicester University have applied to patent the technique and are now planning to test it on tomatoes, bell peppers and citrus fruits.

http://www.telegraph...t-ripening.html

[Hilander]

Sounds good, hope there's no side effects.