The 21st century tomato
When tomatoes ripen in our gardens, we watch them turn gradually from hard, green globules to brightly colored, aromatic, and tasty fruits. This familiar and seemingly commonplace transformation masks a seething mass of components interacting in a well-regulated albeit highly complex manner. For generations, agriculturalists and scientists have bred tomatoes for size, shape, texture, flavor, shelf-life, and nutrient composition, more or less, one trait at a time. With the advent of molecular biology, mutagenesis and genetic transformation could produce tomatoes that were more easily harvested or transported or turned into tomato paste. Frequently, however, optimizing for one trait led to deterioration in another. For example, improving flavor could have a negative effect on yield.
Read the whole article on Biology News Net
More from Biology News Net
Related
- Evolution of fruit size in tomatoSat, 28 Jun 2008, 0:49:21 EDT
- How sweet it is: Tomato researchers discover link between ripening, color and tasteThu, 28 Jun 2012, 16:05:27 EDT
- Finding a way to extend tomato shelf-lifeWed, 16 Feb 2011, 11:05:44 EST
- New and improved tomato analyzerMon, 4 May 2009, 12:11:36 EDT
- Demystifying yield fluctuations for greenhouse tomatoesThu, 15 Apr 2010, 18:16:52 EDT