News From the Field
How Sweet It Is: Tomato Researchers Discover Link Between Ripening, Color and Taste
June 29, 2012
For many grocery shoppers, those perfect, red tomatoes from the store just can't match the flavor from the home garden. Now, researchers at Boyce Thompson Institute for Plant Research at Cornell University, USDA and the University of California, Davis, have decoded a gene that contributes to the level of sugar, carbohydrates and carotenoids in tomatoes.
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