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Thread: Finally! A way to return flavor to bland tomatoes

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    Finally! A way to return flavor to bland tomatoes


    How many of us stop to think of how the tomatoes we eat taste? We get them everywhere, usually mixed in with something else or covered in mayonnaise or other sauces.
    When was the last time you plucked one from the vine in a garden as just savored its taste?
    When one starts typing the phrase "Tomatoes taste like…", in Google, the six most common auto-complete suggestions are "blood," "dirt," "fish," "pumpkin," "chlorine" and "wet dog."
    If you, too, have ever lamented tasting wet dog (or, uh, blood) as you've bitten into a store-bought tomato-and-cheese sandwich for lunch, you may be in luck.
    On Monday, scientists introduced a rare version of a gene that promises to make store-bought tomatoes taste more edible in a report published in Nature Genetics.
    Tomato breeders usually sacrifice the flavor of their batches for the sake of production, opting to instead breed larger fruits in higher quantities with longer shelf lives.
    A team of researchers (perhaps after hearing such "wet dog" and "dirt" complaints) gathered genetic information from 725 wild tomatoes and constructed a "pan-genome," or a genome with information from all 725 tomatoes.
    Has anyone here eaten a tomatillo?

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    Quote Originally Posted by sargentodiaz View Post
    Tomato breeders usually sacrifice the flavor of their batches for the sake of production, opting to instead breed larger fruits in higher quantities with longer shelf lives.
    Tomatoes taste bad because they are picked green and ripened with ethylene gas. Hard green tomatoes ship better. Genes are irrelevant.

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