It was developed by the Californian company Calgene in the 1980s.[1] The tomato has an improved shelf-life, increased fungal resistance and a slightly increased viscosity compared to its non-modified counterpart.[2] It was meant to be harvested ripe for increased flavor for long-distance shipping.[1] The Flavr Savr contains two genes added by Calgene; a reversed antisense polygalacturonase gene which inhibits the production of the aforementioned rotting enzyme and a gene responsible for the creation of APH(3')II,[3] which confers resistance to certain aminoglycoside antibiotics including kanamycin and neomycin.[4] The product was submitted to the U.S. Food and Drug Administration (FDA) in 1992.[2] On May 18, 1994,[5] the FDA completed its evaluation of the Flavr Savr tomato and the use of APH(3')II, concluding that the tomato "is as safe as tomatoes bred by conventional means" and "that the use of aminoglycoside 3'-phosphotransferase II is safe for use as a processing aid in the development of new varieties of tomato, rapeseed oil, and cotton intended for food use."