Osaka Prefecture University

A World’s First! Substantially Increasing β-carotene Content in Eggplant Through Genetic Engineering

LastUpDate: May 14, 2020

A research group, including Associate Professor Kei-ichiro Mishiba and Professor Nozomu Koizumi at the Division of Applied Life Sciences of the Graduate School of Life and Environmental Sciences of Osaka Prefecture University, has developed genetically modified eggplant that accumulates β-carotene, a precursor of vitamin A, in its fruit.

The results of this research were published online in Plant Cell Reports, an academic journal in the field of plant science, on May 7, 2020.

Paper Information


Genetic engineering of eggplant accumulating β-carotene in fruit


Graduate School of Life and Environmental Sciences, Osaka Prefecture University
Prof. Nozomu Koizumi

E-mail nkoizumi[at] *Please change [at] to @.