Scientists Make Genetic Recipe for Tastier Tomatoes

Scientists are paving the way for better tasting tomatoes. Denise Tieman from Chinese Academy of Agricultural Sciences and co-researchers conducted an extensive genetic analysis of almost 400 tomato varieties, including heirloom varieties and sweet-tasting cherry tomatoes. They identified some of the components of tomatoes which make them flavorful. Results indicate that many of these components are already lost or available in low concentrations in modern commercial varieties of tomato. The research team identified the genes involved in the production of the flavorful components to provide insight on how to develop better tasting tomatoes using molecular breeding.

Read more about their study in Science.