Ever wonder why a tomato plucked from a roadside farmer's stand tastes so much better than one foraged from a supermarket produce aisle? The answer lies not only in less-than-ideal shipping and chilling procedures, but also in the genome of the fruit itself: the natural flavor-giving chemicals have all but been bred out of most modern tomatoes. Now, horticultural scientists at the University of Florida (UF) have isolated the tomato genes responsible for flavor, and are working to reintroduce them into commercial crops.
.. Continue Reading Heirloom genes key to making tomorrow's tomatoes tastierCategory: Science
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from New Atlas http://ift.tt/2jkUCoI
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