In the future, there will be sweeter and juicier varieties of tomatoes available to consumers. This is the result of research published in the journal Nature this week.
According to various studies, modern breeding techniques that prioritize high yield often compromise genetic factors, which are crucial for the flavor of tomatoes.
Based on this understanding, a group of researchers from the Chinese Academy of Agricultural Sciences conducted flavor tests on over 100 tomato varieties and identified 33 natural flavor compounds that influence consumer preferences.
In the future, growers may sell sweeter and juicier tomatoes.
Subsequently, the team analyzed the content of these flavor compounds in over 400 tomato samples from around the world and carried out gene sequencing. The results revealed 49 genes that affect flavor, including 2 genes that regulate fruit sugar content.
When the group disabled these 2 genes, the sugar concentration in the tomatoes increased by up to 30%. Such gene editing techniques could similarly impact the sugar concentration when mass-producing tomatoes.
Thus, growers could sell sweeter and juicier tomatoes without worrying about weight or yield reduction. Consumers will have the opportunity to enjoy the rich flavors reminiscent of tomatoes before they were produced using modern breeding techniques.
Evaluating this research, Christophe Rothan, a researcher from the French National Institute for Agricultural Research, noted that this discovery opens up the potential to utilize the genetic diversity present in wild plant species, which has been partially lost in domesticated varieties, to enhance modern cultivars. Additionally, this study marks a significant advancement in understanding the processes of sugar formation and storage in fruits.
