Did you know that UM researchers can speed up ripening of tomatoes?
Genetic analysis studies by Dr. Najiah Mohd. Sadali at University of Oxford showed that the process is controlled by SP1 protein. Her work concluded that the speed of ripening of tomatoes can be increased without affecting the taste and texture of the fruit.
Currently Dr. Najiah is looking at adapting her research work to increase the yield of palm oil. Preliminary results have shown that they are capable of increasing 30% oil content.
This Selangor-born scientist hoped that her work could help to ensure a sustainable agriculture for the country and the world.
Contact her at email@example.com if you would like to discuss on the genetic basis of fruit ripening, or listening to her experiences studying in Oxford, ya? 😃
📷 Profile photos by Mohd. Yani Alias for PPP