In this week’s issue of the journal Science, Dr. Klee and his colleagues describe flavor chemicals that are deficient in most modern varieties of tomatoes. “Now we know exactly what needs to be done to make it right,” Dr. Klee said. “I don’t want people to not eat a great-tasting tomato because they’re scared of it,” Dr. Klee said. They sequenced the full genome of nearly 400 varieties — modern, heirloom, wild. “Think of the tomato flavor as a symphony with lots of notes,” Dr. Klee said.

Source: New York Times January 27, 2017 19:31 UTC