Never again will you have to worry about your tomatoes getting squashy, thanks to a genetic breakthrough led by an Indian-origin researcher. The juicy fruit can now stay fresh for an extra month.<br/><br/>Dr Asis Datta told British newspaper the 'Daily Mail' in London that he and his team at the National Institute of Plant Genome, identified the chemicals which make tomatoes go soft and by suppressing two enzymes, known as A-Man and B-Hex which accumulate at critical stages during ripening, they extended shelf-life by a month. In fact, the scientists used genetic engineering to what they describe as silence the enzymes in tomatoes and showed those lacking A-Man were about two-and-a-half times firmer than conventional counterparts.<br/><br/>The findings have been published in the 'Proceedings of the National Academy of Sciences.