Most such crops are corn and soy varieties that have been bred to resist viruses and pests, not fruits and vegetables sold on store shelves.
Still, the results could lead breeders to slightly change the way they select tomatoes for production, Giovannoni added. Harry Klee, a specialist in the chemistry of fruit flavor at the University of Florida who was not involved in the study, said the work was a good step toward a better understanding of tomato flavor. Man sentenced to life in prison for killing Holocaust survivor in France. Venezuela judge grants appeal hearing to jailed U.
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In the new study, Tieman, Klee and their collaborators analyzed types of tomatoes — including modern, heirloom and wild species — to determine both the biochemistry and the genetics of great tomato flavor.
All the tomatoes in the study were grown by the research team in greenhouses and in the field. Then about of the varietals were given to 70 to taste testers who rated them on intensity of flavor, sweetness and other attributes. Next the group analyzed the chemicals in each tomato to determine what mix of sugar, acids and aroma compounds seemed to get the highest marks from the taste testers.
They identified about 60 chemicals that appear to play a significant role in tomato flavor. The results allowed them to determine the genes that code for the flavor-enhancing aroma compounds necessary for good tomato flavor. Powell, the retired tomato expert from UC Davis, said the new work is exciting because it gives breeders a genetic road map for putting flavor back in the fruit. Thanks to this work, the tomato can be made much more versatile. She is a sustainability expert and author whose work has been published by the New York Times and National Geographic, among others.
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